Culinary Challenge: Fried Chicken

Saturday night was our weekly culinary challenge. After cooking over the course of two days (and several hours the day of) during our Mediterranean Challenge, I decided it would be wise to switch this endeavor to a weekend day. (Smart girl, over here.) The challenge of fried chicken allowed me to break out a cookbook I’ve had for a while but hadn’t had an excuse to cook out of yet — A New Turn in the South. The book is written by Hugh Acheson of Top Chef fame. He also has restaurants in Atlanta (which M and I dined at) as well as in Athens, Ga., where M attended the University of Georgia. Go Dawgs! I figured if anyone is going to make a good fried chicken, it’s going to be my buddy Hugh. Truth: it was eh. It lacked the spicy, saltiness in the crust that, to me, screams fried chicken. The pickled green tomatoes in the cookbook however: yum. I also cooked his leek mashed potatoes (good) and made this Broccoli Salad minus the cranberries or raisins.

The fried chicken itself is actually pretty simple. I made a mix of thighs and drumsticks, though the original recipe only calls for thighs. 24 hours in advance, place the chicken in a Pyrex dish and coat it with 1 cup of buttermilk. Turn it a few times over the course of the next day. Remove the chicken from the buttermilk and place it in a colander in the sink to drain.


In a paper bag, add 1 1/2 cups of flour HEAVILY seasoned with paprika and salt. Don’t be shy. I think this is where I went wrong. Place four pieces of chicken in the bag and shake, shake, shake to coat.

Fill a dutch oven filled with canola oil (1 1/2″ deep) and heat the oil to 325. Add the chicken and cook for 10 minutes per side.


Remove the chicken and place it on a lined baking sheet and into a 325 degree oven. Repeat with the remaining chicken.


Hugh’s recipe calls for the fried chicken to be served over a stewed tomato relish made from pickled green tomatoes, heirloom tomatoes and jalapenos. I liked the vinegary flavor of the side, but next time, I think I’ll just fry up some green tomatoes :-)


Next week, our Culinary Challenge is Mexican! Of course, that throws a wrench in my meal plan but I’m okay with it. Bring on the queso!!!!

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2 Responses to Culinary Challenge: Fried Chicken

  1. […] to find a cheap flight to join him for a weekend, but it’s not looking good. Tonight is our Culinary Challenge night — Mexican! I can’t wait to gorge myself on cheese and margaritas tonight. Maybe […]

  2. […] basic, but I completely disagree. I’ve used mine for everything from making pasta sauce, to frying chicken, to baking bread. It can go from stove top-to-oven-to-table without a second thought. It’s […]

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