Chef Darius Williams of DariusCooks.tv managed to surprise me with a secret ingredient recently when he made his Skillet Fried Chicken on Facebook Live.
This lip smackin’ Fried Chicken is a signature dish at his Atlanta restaurant, Greens & Gravy, recently voted as one of Atlanta’s Top 10 restaurants.
If you can’t make it to Atlanta anytime soon to visit Greens & Gravy, here is his recipe so you can try the Fried Chicken that has Atlanta talking!
The SECRET INGREDIENT:
Yes, that is right, Darius uses bread flour for a crisper coating along with cornstarch.
If you are not following Darius on Facebook and Instagram, you should be. You can follow his Facebook page – HERE.
- 1 whole chicken, cut into pieces
- 1 and 1/2 tablespoons of Kosher salt
- 1 tablespoon of black pepper
- 1/2 tablespoon of Hungarian paprika
- 1/2 tablespoon of garlic powder
- 1/2 tablespoon of onion powder
- 1/2 tablespoon of dried Italian herbs
- 1 tablespoon of Sazon seasoning
- 1/2 tablespoon of Adobo seasoning
- 1 egg
- 1/2 cup of buttermilk
- 1 cup of cornstarch
- 2 cups of bread flour
- Around 2 cups of vegetable oil for frying
- Combine all of the seasonings in a bowl. Mix well.
- Add the cut up chicken to the seasonings and roll the pieces around until they are fully coated. Make sure to pat the chicken dry before this process.
- Pour the buttermilk over the seasoned chicken while rolling the pieces around until they are fully coated with the buttermilk.
- Here is where you can let the chicken marinate for a few hours up to 48 hours or proceed with the next step. The longer you marinate the chicken, the better it tastes.
- Wisk the egg and add it to the chicken and buttermilk mixture while stirring the chicken around.
- Combine the cornstarch and bread flour together. Dredge the chicken in the flour mixture. Shake off any excess flour.
- Allow the chicken to sit for several minutes to allow the flour to adhere. Meanwhile, preheat your vegetable oil to 360 degrees.
- If you do not have a thermometer to test your oil temperature, a trick is to take a wooden spoon and dip the handle endpoint into the oil. If the oil bubbles around the spoon handle, your oil is hot enough.
- Add the chicken to the frying pan only putting 4-6 pieces in at a time. Crowding the pan lowers the oil temperature.
- Remember, breast meat will take less time to cook if deboned first.
- Do not flip the chicken for about 15-20 minutes. Then flip and wait another 15-20 minutes before checking if the chicken is fully cooked.