Fried Chicken, Magnolia Table Vol 1

This is my second attempt at making fried chicken. The first attempt was a fail. But as they say, first attempt in learning; and I learned a lot. Tonight’s fried chicken was a complete success.

Source: Magnolia Table Vol 1
Course: Main Course

What You Will Need

4 c. buttermilk
2 tbsp. garlic powder
1 tbsp. garlic salt
Freshly ground black pepper
8 pieces bone-in chicken, such as a mixture of drumsticks, thighs, and chicken breasts (halved crosswise)
Vegetable oil, for frying
3 large eggs
3 c. all-purpose flour
Kosher salt

What You Will Need To Do

In a large (14-cup) container with an airtight lid, whisk together the buttermilk, garlic powder, garlic salt, and 1 tablespoon pepper. Add the chicken and turn the pieces to coat completely in the buttermilk. Cover the container and refrigerate overnight.
Pour 4 inches oil into a large fryer or deep, heavy pot. Attach a frying or candy thermometer to the side of the pot. Heat the oil over medium-high heat to 350°F.
While the oil is heating, whisk the eggs in a shallow dish.
In a separate shallow dish, whisk together the flour and 1 teaspoon each salt and pepper.
Set a wire rack over a large baking sheet to hold the floured, uncooked chicken and set another wire rack over a baking sheet lined with paper towels to hold the hot fried chicken.
Dredge each piece of chicken in the eggs and then in the flour, shaking to remove any excess flour. Set on the rack. 1.
When the oil is hot, add a few pieces of chicken to it. Do not crowd the pot. The temperature of the oil will drop as you add the chicken, so adjust the heat as necessary to maintain the oil temperature between 330°F and 350°F (let it go to the lower temperature if the chicken is browning too quickly).
Fry the chicken until the juices run clear when pierced, about 10 minutes. The inside should be cooked thoroughly when sliced open.
Use tongs, a spider, or a slotted spoon to transfer the chicken to the wire rack to drain for 5 minutes. Lightly salt the chicken.
Return the oil temperature to 350°F.
Repeat with the remaining chicken in two or three batches.
Transfer to a platter.
Serve warm with the poppy seed jam served alongside or drizzled on top.

Store the chicken in a covered container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 15 to 20 minutes.

I am still learning, what are your best Fried Chicken tips? Let me know in the comments below.

Cooking through Magnolia Table Cookbook Vol 1 & 2, the Jeanie Jo & Joanna Project.

#1 New York Times Bestseller Magnolia Table Vol 1 & 2 are infused with Joanna Gaines’ warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple’s new Waco restaurant, Magnolia Table.

Magnolia Table Vol 1 includes 125 classic recipes–from breakfast, lunch, and dinner to small plates, snacks, and desserts–presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. Inside Magnolia Table, you’ll find recipes the whole family will enjoy.

Magnolia Table, Vol 2 is filled with 145 new recipes from her own home that she shares with husband Chip and their five kids, and from the couple’s restaurant, Magnolia Table; Silos Baking Co; and new coffee shop, Magnolia Press. From breakfast to dinner, plus breads, soups, and sides, Magnolia Table, Volume 2 gives readers abundant reasons to gather together. The book is beautifully photographed and filled with dishes you’ll want to bring into your own home.

Until next time ….