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Butter Fried Chicken by Michael Symon

547 Butter Fried Chicken
Compound butter under the chicken skin adds tons of flavor to your run-of-the-mill fried chicken
skill level
Easy
time
Over 120min
servings
6
cost
$$
Contributed by :
Compound butter under the chicken skin adds tons of flavor to your run-of-the-mill fried chicken
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ingredients
  • 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)
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  • 1
    1/2 pound Unsalted Butter (softened)
    1/4 cup Maple Syrup
    Kosher Salt
    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.
  • 2
    2 cup Buttermilk
    1/2 cup Your favorite Hot Sauce 
    3 Garlic Cloves (peeled & smashed)
    1 small bundle Fresh Thyme
    Freshly Ground Black Pepper
    Kosher Salt
    In another mixing bowl, whisk together the Buttermilk, Hot Sauce, Garlic and Thyme and season with Salt and tons of Black Pepper.
  • 3
    1 Chicken (cut into 8 pieces)
    Compound Butter
    Kosher Salt
    Buttermilk Marinade
    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.
  • 4
    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.
  • 5
    1 cup All-Purpose Flour
    1 cup Ground Cracker Crumbs 
    2 teaspoons Smoked Paprika
    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.

    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. Dip it again into the flour/cracker mixture and coat.
  • 6
    Canola Oil (for frying)

    Add a good inch or two of oil to the skillet and heat to 360°F, setting up for a shallow pan fry. When all of the Chicken has been breaded, carefully add it to the pan in a single layer, skin side down and cook until golden brown on all sides, 10-12 minutes per side. Remove to a cooling rack to drain. Serve hot or at room temperature.
 
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