Norah Jones' Fried Chicken

Aired May 18, 2012

Serves HASH(0x3b09348)
About 10 pieces chicken (I like drumstick and thighs because they are juicy and cook evenly and do not dry out like breasts.)
1 large yellow onion, sliced into rings
1 quart buttermilk
4 shakes hot sauce (Valentina is my choice)
1/2 teaspoon onion powder, plus additional
1/2 teaspoon garlic powder, plus additional
1/2 teaspoon cayenne pepper, plus additional
2 cups flour
1 teaspoon pepper
Vegetable oil, for frying
1 tablespoon chopped parsley

In a large bowl, add chicken and onions, and enough buttermilk to cover. Mix in several dashes of hot sauce to your taste, a shake of onion and garlic powder, a few pinches of cayenne pepper if you like it extra spicy and a generous pinch of salt. Soak chicken and sliced onions in buttermilk for 30 minutes or up to a day.

In a paper grocery bag, add flour, 1/2 teaspoon each of onion and garlic powder, and cayenne pepper, about 3 large pinches of salt and black pepper.

Heat about inch of vegetable oil in an iron skillet or deep skillet on medium-high. (Just enough to cover the chicken halfway.) Have a lid nearby and a fire extinguisher when frying! Drain chicken and onions from buttermilk. Shake chicken and onions in bag with flour-spice mixture until coated.

When the oil is hot enough to make a pinch of flour sizzle, place chicken in oil and sprinkle a few of the onions in as well, being careful to not overcrowd the pan. If an onion is stuck to a piece of chicken don't separate them.....whoever gets that piece is lucky! Fry on each side about 10-14 minutes depending on how large the pieces are or until golden brown. Remove with tongs and drain on a wire rack. Remove onions as they look done (they burn easily) and drain on a paper towel. Taste an onion. If it needs more salt, add a sprinkle on the hot chicken and onions before they cool.

Before serving, add a sprinkle of chopped parsley over the chicken and onions, and serve with a side of honey, ranch dressing or hot sauce. I like this meal with a crunchy salad and some skillet cornbread. Save some chicken to eat cold the next day!

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