Momma's Fried Chicken
Yield
Serves 6-8
RECIPE Ingredients
- 2 whole organic or Green Circle chicken, cut into 8 pieces each
- ¾ cups buttermilk
- 2½ cups all-purpose flour
- 3 tablespoon paprika
- 2 tablespoon dry mustard
- 2 teaspoon fine salt
- 1 teaspoon black pepper
- ½ cup duck fat
- 4 oz honey
- ½ teaspoon Aleppo pepper flakes
Out of Stock
Price
$36.99
- Humanely-raised
- USDA-certified free-range organic chicken
- 100% non-GMO, organic feed of corn and soy
- No antibiotics or hormones
- No animal by-products
- No arsenicals
- Raised to 8 weeks
- Air-chilled for no retained water
- Farm-to-table audit trail
- Sold in an uncooked state
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Recipe notes
This oven-fried chicken is a mainstay at both of Chef Roland’s restaurants and is almost exactly as her mom used to prepare it. Delicious hot or served cold, it makes the perfect picnic dish.
RECIPE Preparation
- Cut chicken into eight pieces each and soak in buttermilk overnight.
- Combine flour, paprika, dry mustard, salt, and pepper in a bowl for dredging chicken.
- Drain chicken, discard buttermilk and dredge each piece in flour mixture.
- To “oven fry” chicken, heat oven to 425 degrees F.
- Melt duck fat in two 11″ x 9″ roasting pans. When the fat is hot, carefully add chicken skin side down; shake the pan so the chicken doesn’t stick.
- Five minutes into “frying,” open the oven and shake again to prevent chicken skin from sticking to the pan.
- Baste with fat on the non-skin side and turn over when the skin side is brown and crispy and the chicken is half finished cooking. Reduce temperature to 350 degrees F. Cook a total of 50 minutes with an internal temperature of 165 degrees F then remove from oven.
- While chicken is in the oven, heat honey, and Aleppo pepper until almost simmering in a small saucepan to infuse flavor.
- Drizzle honey over chicken as a condiment.
