Blackberry Farm

Friends of the Farm

Le Creuset kitchen Sessions with Chef Joseph Lenn and Fried Chicken

Watch the video on how to make Fried Chicken with Chef Joseph Lenn.

1 4-4½ pound chicken cut into 10 pieces-2 wings, 2 thighs, 2 legs, 2 breasts(cut in half)

Chicken rub
2 Tablespoons salt
2 Tablespoons black pepper
1 Tablespoon cayenne pepper
Combine all ingredients and reserve.

Chicken dredge
2 quarts Self Rising Flour
2 tablespoons chicken rub
Combine flour and chicken rub and reserve.

Buttermilk brine
1 cup salt
¼ cup sugar
8 sprigs thyme
1 bay leaf
2 quarts water
2 quarts buttermilk
Bring water to a boil add salt, sugar, thyme and bay leaf. Stir until salt and sugar are dissolved, then chill. Once chilled, stir in buttermilk. Soak chicken pieces in brine for 12 hours. Remove chicken and lightly season with chicken rub.

To fry chicken
1 quart of chicken fat (if you cannot source chicken fat, one may use duck fat or canola oil)
Preheat chicken fat in a Le Creuset 5 quart Braiser pan, to 350F. Next dredge chicken in flour mixture, knocking off any excess flour and place 4-5 pieces into Le Creuset 5 quart Braiser pan. Maintain 350F temperature and cook chicken for 5 minutes, then turn and cook for another 5 minutes. Cook until internal temperature reaches 155F. Allow chicken to rest for 5 minutes and serve.

Chef Joseph Lenn