Buttermilk fried chicken, honey glaze, cornbread, chipotle honey butter

Chef D’s 3-Day Fried Chicken Recipe

Definitely worth the wait

Serves 6


2 lb Organic chicken leg, bone in/skin on
2 lb Organic chicken thigh, bone in/skin on

Dry Rub
1 oz cayenne
4 oz smoke paprika
4 oz onion powder
2 oz old bay
8 oz garlic powder
2 oz kosher salt
.5 oz cracked black pepper

Wet Marinade
2 qt buttermilk
1 bunch fresh thyme
1 yellow onion, sliced

8 oz all-purpose flour *
8 oz Panko *
8 oz Corn Flakes
2 tbl dry rub

To make recipe Gluten Free, sub the following:
*Bob’s gluten free all purpose flour
*Kikkoman gluten free Panko

Frying Oil
1 gallon Canola Oil

4 oz local honey

Needed Equipment
6 qt dutch oven
deep fry thermometer
instant-read digital thermometer
stainless spider or skimmer
large sheet tray
large stainless baking rack

Day 1

Combine all the Dry Rub ingredients in a bowl and whisk together well.

Using one hand for the rub, and the other to turn the chicken pieces, generously season all chicken with the Dry Rub and let sit refrigerated overnight.
(you will have extra rub – store in an air tight container until next time)

Day 2

Submerge the seasoned chicken in the Wet Marinade and let sit refrigerated overnight.

Day 3

Preheat oven to 350 degrees.

Pour canola oil into an 8-qt. Dutch oven, filling it no more than halfway. Heat the oil until a deep-fry thermometer reads 325°. Take care to monitor the temperature.

Combine all Breading ingredients in a bowl and crush corn flakes a bit with your hands. The texture should be coarse and a little irregular.

Remove chicken from Wet Marinade and allow the liquid to drain off. Discard the Wet Marinade.

Coat chicken with Breading Mixture one piece at time, patting the mixture firmly so it sticks to the chicken pieces.

Working in batches, carefully place three to five chicken pieces at a time into the oil with the stainless spider. Maintain the 325 degree frying temperature as best you can by adjusting the burner. When a light golden brown color is achieved, (approximately 4-6 minutes) remove the pieces from the oil and transfer them to the large cooling rack on the baking sheet.

At this point, they are not quite ready to eat yet!

Once all the chicken pieces have been fried and placed on the rack on the sheet tray, finish the cooking process by putting the whole tray into the preheated oven. Bake until the internal temperature of each piece reads 160 degrees at the bone. Finishing the chicken in the oven allows the chicken to cook thoroughly without the crust getting too dark in color. The rack is used so that the air can circulate around the chicken pieces and excess oil can drain and be caught in the sheet trays.

Drizzle with local honey and additional finishing salt, if desired.

Don’t forget the Cornbread with Chipotle Honey Butter

Chef D’s Cornbread Recipe

3 cup all-purpose flour
1 cup cornmeal
1 cup yellow corn (freshly cut off the cob)
1/2 cup granulated sugar
1/4 cup brown sugar
2 tbl chop fresh chives
2 tbl baking powder
1 tsp baking soda
8 oz buttermilk
4 oz whole milk
8 oz unsalted butter, melted and cooled
4 cage free eggs, lightly beaten
1 tbl kosher salt

Heat oven to 425°. Grease and flour a half sized baking pan; set aside.

Whisk together flour, cornmeal, sugar, baking powder, and salt in a large bowl.
Add butter, buttermilk, and egg, and whisk until smooth.
Pour into prepared pan and smooth top; bake until golden brown and a toothpick inserted in the middle comes out clean, about 25 minutes.

Chef D’s Chipotle Honey Butter

1 lb unsalted butter, room temperature
¼ cup chipotle, canned
2 tbl honey
sea salt to taste

Thoroughly combine butter, chipotle, and honey in kitchen aid mixer fitted with paddle attachment.
Season with salt.