Ingredients
Units Scale
- CHICKEN:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons granulated garlic
- 1/2 tablespoon ground bay leaf
- 5 garlic cloves, minced
- Kosher salt and pepper
- 3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, thighs, and/or wings), trimmed
- 2 cups all-purpose flour
- 4 large egg whites
- 2 quarts peanut oil
- 1 quart top-quality rendered pig lard (strongly preferred) – if unavailable, use peanut oil
- ***
- GARLIC BUTTER
- 8 tablespoons unsalted butter, softened
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh oregano
- 1 tablespoon minced fresh thyme flowers (optional but TFD really likes it)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 8 garlic cloves, minced
- 1 tablespoon or to taste of fresh lemon juice (an excellent suggestion by captainmike of the Pitmaster forums!)
- ***
- Piment d’Espelett
Instructions
- Use a cast-iron Dutch oven that holds 6 quarts or more. Mince the garlic with a knife rather than with a garlic press.
- FOR THE CHICKEN: Combine olive oil, 1 tablespoon granulated garlic, ground bay leaf, minced garlic, 2 teaspoons salt, and 2 teaspoons pepper in large bowl. Add chicken and toss to thoroughly coat with garlic mixture. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Set wire rack in rimmed baking sheet. Whisk flour, remaining 1 tablespoon granulated garlic, 2 teaspoons salt, and 2 teaspoons pepper together in separate bowl. Lightly beat egg whites together in shallow dish.
- Remove chicken from marinade and brush away any solidified clumps of oil with paper towels. Working with 1 piece at a time, dip chicken into egg whites to thoroughly coat, letting excess drip back into dish; then dredge in flour mixture, pressing firmly to adhere. Transfer chicken to prepared wire rack and refrigerate, uncovered, for at least 30 minutes or up to 2 hours.
- Set second wire rack in second rimmed baking sheet and line with triple layer of paper towels. Add peanut oil and lard to a large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 325 degrees.
- Add half of chicken to hot oil and fry until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 13 to 16 minutes. Adjust burner, if necessary, to maintain oil temperature between 300 and 325 degrees. Transfer to paper towel–lined rack, return oil to 325 degrees, and repeat with remaining chicken.
- FOR THE GARLIC BUTTER: While chicken rests, combine 7 tablespoons butter, parsley, oregano, optional thyme flowers, salt, and pepper in bowl; set aside.
- Melt remaining 1 tablespoon butter in 8-inch nonstick skillet over medium heat. Add garlic and lemon juice and cook, stirring frequently, until garlic is softened and fragrant, 1 to 2 minutes. Add hot garlic mixture to butter-herb mixture and whisk until well combined.
- Transfer chicken to platter and spoon garlic butter over top. Dust with Piment d’Espelette. Serve at once.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Calories: 1734.2 kcal
- Sugar: 0.81 g
- Sodium: 1266.05 mg
- Fat: 132.39 g
- Saturated Fat: 29.21 g
- Trans Fat: 0.43 g
- Carbohydrates: 59.29 g
- Fiber: 3.82 g
- Protein: 75.53 g
- Cholesterol: 261.52 mg
