Fried chicken is having a moment right now. It’s showing up in sandwiches, on waffles, at food trucks and in high-end restaurants. Nothing is quite so satisfying. Try upping your game with our air-chilled and organic chicken, and using the secret ingredient that brings magic to all it touches: duck fat.
An overnight soak in seasoned buttermilk, along with pan-frying in a blend of duck fat and peanut oil, makes this chicken extra flavorful, crispy, and browned. It’s equally delicious piping hot or served cold, picnic style.
2 tablespoons kosher salt
3 tablespoons black pepper
1 tablespoon ground cayenne pepper
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons celery salt
1 teaspoon dry mustard powder
10-12 Organic Air-Chilled Chicken Drumsticks
4 cups buttermilk
1 tablespoon hot sauce
3 cups all-purpose flour
1 (7 oz.) container Duck Fat, for frying
Peanut oil, for frying
1. In a small bowl, stir together the salt, pepper, cayenne pepper, garlic powder, onion powder, celery salt, and dry mustard powder, until well mixed. Divide the spice mix evenly between 2 mixing bowls. Add the flour to 1 of the bowls, mix well, cover with plastic wrap, and set aside.Using a fork, prick each of the drumsticks a few times to let the flavors seep into the meat. Rub the drumsticks with the reserved spice mix, coating evenly. Pour the buttermilk over the chicken, add hot sauce, and cover the bowl with plastic wrap. Refrigerate for at least 1 hour up to overnight.
2. When ready to cook, melt the duck fat in a large heavy-bottomed skillet or Dutch oven. Pour in enough peanut oil to fill the pan about 2.5 inches deep. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
3. Meanwhile, remove the chicken pieces from the buttermilk and in batches, drop them into the bowl of reserved seasoned flour, turning them to make sure they become evenly and heavily coated.
4. Working in batches as to not over crowd the pan, carefully drop the coated chicken drumsticks into the hot oil. Turn the pieces as they brown and do not let them touch each other while frying. If necessary check the underside of a piece by lifting it with tongs. It should be a deep golden brown. Cook the chicken until the pieces are crispy and brown, about 15 minutes, turning occasionally.
5. To test for doneness: Cut into the thickest part of a drumstick. The juices should run clear and the meat should be opaque throughout. If necessary, continue to cook the chicken into a preheated 325 degree F oven, until they are fully cooked. Transfer the fried chicken to a paper towel-lined baking sheet to drain the excess oil. Serve the chicken hot, room temperature, or cold.