Blue Smoke’s Fried Chicken from Chef Callaghan.
Start with chicken of a good quality – at Blue Smoke they use organic, antibiotic-free chicken.
Marinate the chicken in buttermilk and a special blend of seasonings (including paprika and cayenne).
One of the best things about fried chicken is that it can be equally delicious (in a different way) the next day…cold.
Use a cast iron skillet on a stove top, with oil ¾ up the side of a piece of chicken. This technique allows the steam to escape through the top one quarter and results in a crispy piece of chicken. (It’s likely easier for the home cook than deep-frying)
Try using vegetable or soy oil ---they work well.
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