Chef Chris Lord's Fried Chicken is one of Union's most popular dishes. While it is vacuum-packed and cooked sous vide before it is fried in the restaurant, this adaptation for home cooking will also produce chicken that is moist and flavourful.
The rub recipe makes 2.5 cups and the extra can be stored indefinitely in an airtight container.
- Ĺ cup paprika
- ľ cup chili powder
- 3 tbsp kosher salt
- 2 tbsp ground coriander
- 2 tbsp garlic powder
- 2 tbsp curry powder
- 2 tbsp hot mustard powder
- 2 tbsp sugar
- 1 tbsp fresh ground black pepper
- 1 tbsp dried basil
- 1 tbsp dried thyme
- 1 tbsp ground cumin
- 1 tbsp cayenne pepper
- 1-2 whole chickens, cut into pieces
- 1-2 cups buttermilk
- 1-2 cups each flour and fine cornmeal
Apply rub to chicken pieces, let sit in fridge overnight.
Prepare a shallow dish with 1 cup buttermilk and another dish with a mixture of 1 cup flour, 1 cup fine cornmeal combined.
Dip chicken pieces one at a time in buttermilk then flour mixture and place on a clean tray. Let rest 30 minutes so topping will adhere better. If resting longer, put chicken back in fridge.
When ready to fry, heat to 350F 4 to 6 cups of canola, sunflower or peanut oil in a deep fryer or large pot. Put chicken pieces into hot oil carefully, being careful not to crowd the pan.
Cook chicken 7 to 10 minutes per side until deep golden brown.
Keep batches warm on a paper-towel lined baking tray in a 250F oven until ready to serve.
Spiced vinegar makes a delicious accompaniment.