- Carve the whole bird according to AB's directions.
- Give the pieces an overnight soak in low-fat buttermilk, reserving about one-third cup from the container.
- Put about 2/3 gallon of peanut oil in a stockpot, add 4 bay leaves, and fresh sage, rosemary, and thyme. Warm on medium heat for at least 15 minutes.
- Drain the pieces, generously coat with spice shake (3T paprika, 1.5T kosher salt, 1.5t garlic power, 1.5t ground dried shallots, 1.5t cayenne powder).
- Dredge in flour, let sit about 3 minutes.
- Turn oil to high heat.
- Put the reserved buttermilk in a spray bottle, and coat the chicken with it.
- Repeat spice shake, flour dredge, and rest period.
- When oil is just smoking, remove the herbs, and deep-fry the chicken, adjusting heat to keep the oil around 350F.
A smashing success! Very thick, very crispy crust (not quite the sticking power of pan-fried crust, though), and amazingly flavored chicken. I can hear the leftovers beckoning from the fridge right now.
On the menu tonight will be Alton's Chicken and 40 cloves. I'm going to try the user suggestion to add a cup of champagne, so I'll keep you posted as to how that goes. The remainder of the champagne will be used in my next batch of French Onion Soup, as I've procured some Texas 1015s which I'll combine with a few of my storage onions. Looks like another great food week...