Molässa Lime Buttermilk Fried Chicken
Recipe credit to Amanda Palma’s Cookbook
Ingredients
2-3 lbs chicken thighs & drumsticks
Neutral frying oil
Buttermilk
1 egg
AP Flour
2 tsp baking powder
Wet Brine
3 cups hot water
2 tbsp kosher salt
2 tbsp brown sugar
2 tsp whole peppercorns
2 bay leaves
Spice Blend
1 tbsp garlic powder
1 tbsp onion powder
1 tsp paprika
2 tsp thyme
1 tsp salt and pepper
Molässa Lime Sauce
2 tbsp butter
4 garlic cloves, minced
1/3 cup Molässa
1/3 cup lime juice
2 tsp corn starch
1 tbsp soy sauce
1 pinch red pepper
Preparation
The day before frying chicken, combine the brine ingredients in a saucepan and heat, stirring, until the salt and sugar dissolve. Remove from heat and let cool completely. Pour the cooled brine into a gallon Ziplock bag, add the chicken, seal the bag, and refrigerate for 8–24 hours.
About 30 minutes before frying, remove the chicken from the brine, discard the brine, and set the pieces on paper towels. Pat dry and let them sit until they lose their chill and come close to room temperature.
Mix the spice blend in a small bowl. In a second bowl, whisk together the buttermilk, egg, and half the spice blend. In a third bowl, combine the flour, baking powder, and the remaining spice blend.
Dredge each piece of chicken in buttermilk, then in flour, then back in the buttermilk, and then in the flour again. Press the flour on so it adheres, and set the coated pieces aside while the oil heats.
In a heavy pot or Dutch oven, bring about 2 inches of neutral oil (such as canola or peanut) to 350°F. Use a thermometer and adjust the heat to hold that temperature.
Fry in batches, so you don't crowd the pot, which would drop the oil temperature. Cook the chicken 7–8 minutes, until the coating is deep golden and the internal temperature reaches at least 165°F. (Bone-in pieces will need 12–15 minutes.)
Transfer the fried chicken to a wire rack set over a sheet pan so the bottoms stay crisp. Let the oil return to 350°F between batches.