Restaurant: Table fifty-two, Art and Soul, Southern Art and Bourbon Bar, and LYFE Kitchen
Chef: Chef Art Smith
Meats: chicken thigh, chicken legs
Dairy: buttermilk
Seasonings: cajun spice blend, salt
Other: flour, vegetable oil
Cooking Method: stovetop
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes (plus 1-2 days in refrigerator)
Serves: 4
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Ingredients:
1 Liter buttermilk50 g salt
120 g Cajun spice blend
120 g plain flour
4 chicken thighs (bone in, skin on)
4 chicken legs (bone in, skin on)
1 Liter vegetable oil
Procedure:
1. Mix the buttermilk, salt and half of the spices with a whisk until completely incorporated. Pour over the chicken in an airtight container and allow to sit in refrigerator for at least 24 hours (48 hours is preferred).
2. When ready to fry, put the flour into a large bowl and add the remaining spices. Remove the chicken from the buttermilk marinade and dredge in seasoned flour. Repeat process again to make a double batter, shaking off excess.
3. Add the oil to a large cast iron pot and slowly heat until a high-temperature thermometer reads 165°C/325°F. Gently place the chicken in the hot oil, ensuring the temperature holds at 130°C/265°F. Cook the chicken for 14 minutes per side. Once the chicken is cooked, remove the pot from the heat and carefully remove the chicken from the oil, placing onto a sheet tray fitted with a cooling rack. Allow the chicken to sit for 5 to 10 minutes before serving.
2. When ready to fry, put the flour into a large bowl and add the remaining spices. Remove the chicken from the buttermilk marinade and dredge in seasoned flour. Repeat process again to make a double batter, shaking off excess.
3. Add the oil to a large cast iron pot and slowly heat until a high-temperature thermometer reads 165°C/325°F. Gently place the chicken in the hot oil, ensuring the temperature holds at 130°C/265°F. Cook the chicken for 14 minutes per side. Once the chicken is cooked, remove the pot from the heat and carefully remove the chicken from the oil, placing onto a sheet tray fitted with a cooling rack. Allow the chicken to sit for 5 to 10 minutes before serving.
Restaurant: Table fifty-two, Art and Soul, Southern Art and Bourbon Bar, and LYFE Kitchen
Recipe Type: Authentic
Recipe Author: Chef Art Smith
Magazine / Publication: Discover America Great American Food Stories
Original Photograph By: gastongazette.com
Photograph Retouched By: Recipe Spy
Source: https://americanspaces.state.gov/home/sites/default/files/documents/Great-American-Food-Stories.pdf
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