Celebrate National Fried Chicken Day with this crispy rendition

Fried chicken to remember. Autry's secret: a dip in lemony buttermilk. (Thomas Cordy/ Palm Beach Post)
Fried bird to remember. Autry’s secret: a dip in lemony buttermilk. (Thomas Cordy/ Palm Beach Post)

The realization that today is National Fried Chicken Day sparked a craving for a favorite recipe: Lindsay Autry’s addictive rendition of the Southern classic.

The North Carolina-born chef, who plans to open The Regional Kitchen & Public House restaurant in West Palm Beach this summer, gives her bird a nice, long bath in a zesty buttermilk marinade before dusting with a flour-cornstarch mixture, then frying.

Southern-born Chef Lindsay Autry at work. (Thomas Cordy/ Palm Beach Post)
Southern-born Chef Lindsay Autry at work. (Thomas Cordy/ Palm Beach Post)

Here’s the recipe: http://sp/cox/web/html_writer_shared.jshttp://sp/cox/web/html_writer.js //

LINDSAY AUTRY’S FRIED CHICKEN
    Serves 42 cups buttermilk
2 lemons, zest only (reserve juice for another use)
1 tablespoon dried Greek oregano or fresh oregano
2 tablespoons Dijon mustard
1 teaspoon granulated garlic or garlic powder
1 teaspoon ground black pepper
1 tablespoon fresh thyme leaves

    1 whole chicken, cut into 10 pieces: 2 wings, 2 legs, 2 thighs, 2 breasts cut in half (or 10 pieces of your favorite cuts of chicken)
2 cups all-purpose flour
1 cup cornstarch
1 teaspoon kosher salt
1 tablespoon ground black pepper
1 quart pure canola oil for frying
    FOR THE DIPPING SAUCE:
1/2 cup Florida honey
2 tablespoons of your favorite hot sauce (we used sriracha)
1 tablespoon fresh thyme leaves, chopped roughly1. In a blender, combine the buttermilk, lemon zest, oregano, Dijon mustard, garlic powder, black pepper and thyme. Blend until well combined. Place all the chicken pieces in a large resealable plastic bag and pour buttermilk mixture over chicken. Refrigerate for at least 2 hours or up to overnight to get the best flavor. Remove chicken from the buttermilk brine, drain well, and discard the liquid.
2. In a large bowl combine the all-purpose flour, cornstarch, kosher salt and pepper. Use a whisk or fork to combine well. Place the chicken into the flour mixture and press into the flour, making sure to coat well. Allow the chicken to sit in the flour mixture while the oil is preheating.
3. Preheat a large cast iron skillet over medium heat with the canola oil until it reaches 315°. Shake off the excess flour from the chicken pieces, and gently place in the skillet.
4. Fry the chicken for 4 minutes on each side until golden brown. Use a thermometer to test the internal temperature of the chicken, making sure it is at 165°.
5. Drain the chicken on a rack or paper towels, seasoning with kosher salt as they come out of the fryer. While the chicken is cooling, combine all of the ingredients for the dipping sauce in a small bowl and whisk to combine.

Step away from the lard. Frying in canola oil yields decadent fried chicken. (Thomas Cordy/ Palm Beach Post)
Never mind the lard. Frying in canola oil yields decadent chicken. (Thomas Cordy/ Palm Beach Post)

   

Note: A small deep fryer can be used for frying the chicken, but using a large cast-iron skillet will give you better results.

 

Delray restaurant closes to make way for Rack’s Farmhouse Kitchen

Don't call it flatbread: Farmhouse Kitchen's Kale & Cashew "farm flat." (Contributed)
Don’t call it a flatbread: Farmhouse Kitchen’s Kale & Cashew “farm flat.” (Contributed images)

Goodbye, chicken fried steak. Hello, organic kale and apple slaw.

Restaurateur Gary Rack is revamping the Delray Beach space now occupied by his Fat Rooster eatery. Sometime in May, Rack’s Farmhouse Kitchen moves into that Atlantic Avenue spot, bringing with it a “farm-fresh” eating concept with more healthy options.

That means a fade-out of sinful Southern food and fade-in of veggie-laden dishes, salads with names like “Kale Yeah” and flatbreads (“farm flats”) baked with whole grain flour and sprinkled with “power seeds.” That said, Farmhouse seeks to serve meat lovers as well with dishes such as bison meatloaf, grass-fed skirt steak and heritage pork medallions. Fish and chicken offerings will be available as well.

Contributed image.

It will be the second location for the Boca Raton-based Farmhouse Kitchen, which opened at Royal Palm Place in November 2014. This is not the first time Rack switches out one concept for another. Farmhouse replaced Table 42 in Boca.

In addition to serving lunch and dinner, the upcoming Delray spot will serve brunch on Saturday and Sunday.

“Gary Rack carefully considered this transition from Gary Rack’s Fat Rooster to Gary Rack’s Farmhouse Kitchen,” Rack’s GR Restaurant Group said in a news release. “There is an overwhelming positive response from likeminded locals who claim Farmhouse Kitchen is a brand champion.”

Fat Rooster, which serves its final meal on Mother’s Day, had the crow-worthy distinction of serving what one industry magazine called the best chicken sandwich in America.

Farmhouse offers vegan and gluten-free options, as well as meat dishes.
Farmhouse offers vegan and gluten-free options, as well as meat dishes.

That winning sandwich is a stack of sweet potato waffles, Southern-style fried chicken thighs, sorghum, peanut and benne seed slaw and pickled watermelon that’s macerated in jalapeño-infused whiskey.

The “Hen-Loving Waffle” sandwich may soon be gone, but her creator will remain: Chef Matthew Danaher, Rack’s restaurant group’s culinary director, oversees Farmhouse Kitchen.

FARMHOUSE KITCHEN: 399 SE Mizner Blvd. (Royal Palm Place), Boca Raton; 561-826-2625; FarmhouseKitchenBoca.com