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The signature LBFC has arrived, and you can make it a meal by adding Bernise Potatoes, Bread and Butter Pickles, and a jar of Harissa Honey on the side to slather onto every bite. Everything can be prepared ahead so once you are done frying it’s time to eat.
The signature LBFC has arrived, and you can make it a meal by adding Bernise Potatoes, Bread and Butter Pickles, and a jar of Harissa Honey on the side to slather onto every bite. Everything can be prepared ahead so once you are done frying it’s time to eat.
Ingredients
1 whole chicken, cut into 10 pieces (approximately 3-4 pounds)
In a large bowl combine the chicken pieces and marinade to coat each piece thoroughly and refrigerate overnight (or up to 3 days).
Preparing to Fry
In a large heavy bottom pot or deep cast-iron skillet with an oil thermometer, heat your oil on medium-high heat. The oil should be 1 ½”-2” deep but still be half the depth of the pan or lower to avoid hot oil spilling over while frying.
As the oil heats up, give your chicken one last mix in the marinade and start to dip a few pieces of chicken into the flour. Press and turn each piece separately to make sure it is coated well.
When the oil reaches 350°F, knock off the excess flour on 4 pieces and lay them gently, skin side down, in the pan of oil. Make sure not to add too much chicken at once as you want to keep your oil at 325°F-350F.
Continue frying, turning each piece as needed, until the chicken is golden brown and cooked through (165°F internal temperature).
Remove the cooked chicken from the oil to drain and continue in batches until all pieces are ready.
While the chicken is still warm, sprinkle one tablespoon of LBFC blend onto all of the pieces for a final seasoning.
For a dairy-free version, the yogurt can be substituted with ¼ cup of water and ¼ cup of white vinegar mixed together.
The chicken can be marinated up to 3 days in advance.
Instead of a whole cut-up chicken, you could substitute with just thighs or your preferred parts, staying in the same weight range.
The quantity of oil for frying will depend on how big your pot is. You may need 2-3 quarts. This recipe was made in a 4” deep 12“ round cast iron skillet.
To drain your fried chicken after frying you will need a baking tray lined with a baking rack or plenty of paper towels.
An oil thermometer (or candy thermometer) can be clamped in place on the pan and registers 100°F-400°F. If you don’t have the specific type you can use any thermometer that can read in that range of Fahrenheit.
Shabazi Fried Chicken is another great fried chicken to try. It is gluten and dairy-free.
Usage Ideas
The LBFC blend can be made in a big batch and kept in an airtight container ready to dust onto chicken, potatoes, or buttery pasta dishes. The blend is a great all-purpose seasoning.
