We call this NY Giants Fried Chicken because we made this the first playoff game the season they won the 2008 Superbowl. Once they won that first playoff game we became superstitious and made the same meal every Sunday, wearing the same exact clothes while sitting in the same exact seats. We are hoping to have the same luck in this seasons playoffs. We'll see..keeping our fingers crossed. Go Giants!!
NY Giants Fried Chicken
Serves 6
Ingredients:
2-3 lbs chicken parts (I prefer dark meat when frying)
3-4 cups buttermilk
10 dashes hot sauce (add more to taste)*
optional
1 1/2 cups flour
2 tsp kosher salt or sea salt (add more to taste)
2 tsp ground black pepper
1 tbsp fresh rosemary-finely chopped
1 tbsp fresh thyme-finely chopped
1/2 tsp cayenne pepper (add more to taste)* Optional
canola oil, for frying
Lemon wedges-for serving
1. In a large bowl, mix together the buttermilk and hot sauce. Add the chicken parts and marinate for at least an hour at room temperature. You can marinate the chicken overnight in the refrigerator and take it out 1 hour before frying.
2.Preheat oil in a deep fryer or in a large pot on the stovetop to 350 degrees. If you are frying on the stove stop make sure to fill the pot 1/2 of the way with oil so it does not over flow. Also, you can use a candy thermometer to keep track of the temperature. (We prefer to fry with a deep fryer outside, for less of a mess in the kitchen)
3. On a large sheet of wax paper, mix together flour, salt, pepper, rosemary, thyme, and cayenne pepper.
4. Take one piece of chicken out of the buttermilk and shake off the excess. Place into the dry flour mixture and cover completely, shake off extra flour. Continue to coat all the chicken with flour.
5. When the oil reaches 350 degrees you can start frying. Test the oil by dropping in a small piece of buttermilk/flour mixture in the oil, if the mixture floats to the top and bubbles nicely, you can start frying the chicken.
6. Fry the chicken in small batches, around 4 pieces per batch, depending on the size of the deep fryer or pot. Fry for 12-15 minutes until the chicken is cooked through and golden brown, turning the chicken occasionally.
7. Drain on paper towels and place on a backing sheet, put the chicken in a low oven at 200 degrees to keep warm, while the other batches are frying.
We call this NY Giants Fried Chicken because we made this the first playoff game the season they won the 2008 Superbowl. Once they won that first playoff game we became superstitious and made the same meal every Sunday, wearing the same exact clothes while sitting in the same exact seats. We are hoping to have the same luck in this seasons playoffs. We'll see..keeping our fingers crossed. Go Giants!!
NY Giants Fried Chicken
Serves 6
Ingredients:
2-3 lbs chicken parts (I prefer dark meat when frying)
3-4 cups buttermilk
10 dashes hot sauce (add more to taste)*
optional
1 1/2 cups flour
2 tsp kosher salt or sea salt (add more to taste)
2 tsp ground black pepper
1 tbsp fresh rosemary-finely chopped
1 tbsp fresh thyme-finely chopped
1/2 tsp cayenne pepper (add more to taste)* Optional
canola oil, for frying
Lemon wedges-for serving
1. In a large bowl, mix together the buttermilk and hot sauce. Add the chicken parts and marinate for at least an hour at room temperature. You can marinate the chicken overnight in the refrigerator and take it out 1 hour before frying.
2.Preheat oil in a deep fryer or in a large pot on the stovetop to 350 degrees. If you are frying on the stove stop make sure to fill the pot 1/2 of the way with oil so it does not over flow. Also, you can use a candy thermometer to keep track of the temperature. (We prefer to fry with a deep fryer outside, for less of a mess in the kitchen)
3. On a large sheet of wax paper, mix together flour, salt, pepper, rosemary, thyme, and cayenne pepper.
4. Take one piece of chicken out of the buttermilk and shake off the excess. Place into the dry flour mixture and cover completely, shake off extra flour. Continue to coat all the chicken with flour.
5. When the oil reaches 350 degrees you can start frying. Test the oil by dropping in a small piece of buttermilk/flour mixture in the oil, if the mixture floats to the top and bubbles nicely, you can start frying the chicken.
6. Fry the chicken in small batches, around 4 pieces per batch, depending on the size of the deep fryer or pot. Fry for 12-15 minutes until the chicken is cooked through and golden brown, turning the chicken occasionally.
7. Drain on paper towels and place on a backing sheet, put the chicken in a low oven at 200 degrees to keep warm, while the other batches are frying.
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