Chef Jeff Kreisel’s Famous Fried Chicken

Chef Jeff Kreisel’s Famous Fried Chicken

The Derby restaurant, located in the heart of the Lower East Side of New York, introduced a new menu this week! The Derby’s brunch items were so in-demand that they decided to cater to the cravings, with a “brunch all day” section of the menu. Chicken & Waffles, Shrimp & Grits and a Country Breakfast with ham and biscuits are just a few of the new delicious dishes now offered all day long at The Derby.

With National Fried Chicken Day approaching on July 6th (I bet you didn’t know that did you?) – I got my hands Chef Jeff Kreisel’s Famous Fried Chicken recipe and he even has some tips to help you achieve success when frying your own chicken at home.  Here’s the recipe and the tips.  I hope you give that a try.  I plan to very soon.

• Always look for All-Natural or Organic chickens, 3-31/2lbs.
• Cut into 8 pieces separating drumstick from thiegh, and cutting breasts in half.
• A brine of equal parts salt and sugar will help keep chicken moist.
• Soak in buttermilk for up to 1 hour before dredging in seasoned flour.
• Fry at a low heat like 325F for a crisp and golden crust, and make sure the internal temp reaches 165F before serving!

The Derby Fried Chicken Recipe

Ingredients

1 3-31/2lb. Organic chicken

2 cups buttermilk

4 cups flour plus 1/2 cup

2 tbsp. hot sauce

1/2 tsp. cayenne pepper

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. black pepper

2 tsp. kosher salt

3 qts. canola frying oil

2 quarts brine (recipe to follow)

Steps

1. Rinse chicken in cold water.

2. Cut into 8 pcs. Remove both wings, separate drumsticks from theighs at joint, remove breasts and cut each into 2 pieces.

3. Submerge in brine for 6-8 hours or overnight.

4. Remove from brine and place on a cooling rack and return to refrigerator to dry.

5. Combine the buttermilk with 2 tbsp. of hot sauce and 3/4 cup flour with a wisk.

6. Heat canola oil in a large cast iron skillet to 325F using a thermometer.

7. In a large bowl coat the chicken pieces in buttermilk mixture and leave to marinate for up to 1 hour.

8. Combine 4 cups of flour with the onion powder, garlic powder, cayenne pepper, black pepper, and salt.

9. One piece at a time, remove the chicken pieces from buttermilk and dredge in the flour mixture.

10. Carefully place 4 pieces of chicken into hot oil and fry for 10-12 minutes or until the internal temperature reaches 165F with a digital thermometer and the crust is golden brown. Repeat with the remaining 4 pieces.

Brine Recipe:

5 cups lukewarm water

1/2 cup sugar

1/2 cup kosher salt

Combine and wisk together to dissolve salt and sugar.

Nickida

Nickida is a first-generation Trinidadian American wife and mother of four. She enjoys sharing recipes from her childhood growing up in Trinidad with her readers. Nickida has a son with Autism and shares posts around traveling with a child with special needs to help other families like her own. She loves television, movies and is a true 80's baby.

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