Jeff Goldblum and Tituss Burgess’ Fried Chicken Is Truly Something To Be Thankful For
In the latest episode of Cooking with Jeff [LINK], Chef Goldblum and Tituss Burgess make a delicious fried chicken and sweet potato mash combo. It looked so good we harangued Tituss for the recipes until he handed them over and said “get out of my house before I call the police!”
So here is the recipe for a classic Southern meal. It’s so good you may throw out all your other recipes and only make this from now on. Fried chicken forever!
Not-Really-My-Homemade Fried Chicken
· 2 lbs Simple Truth™ Natural Chicken Drumsticks
· 3 cups buttermilk
· Kroger® Free Flowing Salt, to taste
· Kroger® Ground Black Pepper, to taste
· 2 cups Simple Truth™ Organic Unbleached All-Purpose Flour
· 4 cups Kroger® Pure Peanut Oil for frying
- Fill a large bowl with buttermilk. Don’t drink it ya freak!
- Add the chicken drumsticks and plenty of salt and ground pepper to taste. This is your chance to make it your own. Own that chikkin!
- Marinate for at least an hour – and up to 48 hours – to brine and flavor the chicken and ensure it comes out juicy. Everyone loves a juicy bird – a phrase that means something very different in the UK!
- When you’re ready to cook, Heisenberg, set up a frying station:
- fill a large bowl with flour, more salt, and pepper to taste.
- Next to that place a wire rack in a rimmed baking sheet to set aside the breaded chicken. You could just put it on the floor but, like…why?
- Using one hand to handle wet ingredients and the other hand for the dry ingredients to avoid clumping, individually dredge each piece of buttermilk-soaked chicken in the flour. Set dredged chicken aside on the wire rack for frying. NOTE: The hands you use can be someone else’s, just get consent first.
- Fill a large dutch oven with peanut oil and heat to 350 degrees fahrenheit. Not hot enough to burn books but hot enough to burn you.
- Using tongs, carefully drop in the chicken pieces one-by-one. Take the advice of your local lifeguard and don’t splash!
- Cook for 5-10 minutes or until nicely browned on the bottom. Flip the pieces and fry for an additional 10-15 minutes until browned all over and thermometer inserted into the chicken reads at least 165 degrees fahrenheit. Don’t eat undercooked chicken.
- Remove chicken from the oil and set on a paper towel-lined plate to drain excess oil. Sprinkle with more salt to taste. Salt makes everything better. Except wounds.
Published at Thu, 07 Nov 2019 21:03:13 +0000