Compound butter under the chicken skin adds tons of flavor to your run-of-the-mill fried chicken
Butter Fried Chicken by Michael Symon
- 1/2 pound Unsalted Butter (softened)
- 1/4 cup Maple Syrup
- Kosher Salt
- Freshly Ground Black Pepper
- 1 Chicken (cut into 8 pieces)
- 2 cup Buttermilk
- 1/2 cup Your favorite Hot Sauce
- 3 Garlic Cloves (peeled & smashed)
- 1 small bundle Fresh Thyme
- 1 cup All-Purpose Flour
- 1 cup Ground Cracker Crumbs
- 2 teaspoons Smoked Paprika
- Canola Oil (for frying)
- In a mixing bowl, whip together the softened Butter and Maple Syrup. Season the Butter with a pinch of Salt, place in a piping bag and set aside.
- In another mixing bowl, whisk together the Buttermilk, Hot Sauce, Garlic and Thyme and season with Salt and tons of Black Pepper.
- Lay out your Chicken pieces and loosen the skin. Pipe the Compound Butter underneath the skin of the Chicken then press the skin back down slightly. Season the Chicken on both sides with Salt then add it to the Buttermilk marinade. Marinate for at least 2 hours in the refrigerator.
- After 2 hours, remove the Chicken from the fridge and let the chill come off of it, about 30 min. In the meantime, heat a large cast iron skillet over medium-high heat.
- Mix together the Flour, Cracker meal and Paprika. Remove the Chicken from the Buttermilk marinade and dredge it in the Flour/Cracker mixture, shaking off any excess, then dip again into the marinade, shaking off the excess.