3 pounds whole, organic chicken
Method: remove breasts, wings, legs and thighs from chicken while keeping skin on. Remove thigh bone and cartilage from thigh. Cut 1 inch slice to the bone of drumstick, perpendicular to bone and about 1/2 way down to allow for more even cooking. Reserve bones for later use in stock.
- 1 cup buttermilk
- 1 tablespoon kosher salt
- 2 tablespoons soy sauce
Method: combine all ingredients in a bowl and add cut pieces of chicken. Refrigerate covered for at least 3 hours
- 1 tablespoons ground black pepper
- 2 tablespoons kosher salt
- 2 tablespoons Spanish paprika
- 1 cup all purpose flour
- 1 cup rice flour
- 1 cup cracker meal
- 2 tablespoons baking powder
- 4 whole eggs, beaten
- 2 cups additional flour for dredging
Method: Sift to evenly combine all but eggs and additional flour in a bowl. Dredge each piece of chicken individually first in flour, then egg, then in breading mix and hold on a cookie sheet tray until all pieces are done. Carefully lower chicken into deep pot of 325ᵒ vegetable oil and fry for 14 minutes. Remove onto paper towels to absorb excess oil and serve.