Buttermilk Fried Chicken with Local Honey

Author Icon Tyler Scott May 18 2021
Inspired
Serving Time Icon 5 HR 10 MIN
Serves Number Icon Serves 3-4

Nothing says picnic like fried chicken, and nothing beats Chef Tyler Scott’s incredible Buttermilk Fried Chicken. While the chef uses a sous vide method (and swears by it), he’s provided a simplified version to delight home cooks, made resplendent with simple seasoning and local honey.

Soaking the chicken overnight in Ontario buttermilk ensures it stays tender and juicy – the very essence of incredible fried chicken.



From Chef  Tyler Scott…

“I’ve been serving this fried chicken at the restaurant and at my farmers’ market pop-up for years and people can’t get enough! At the restaurant, we use a circulator and vac pac method to keep our chicken super tender. Most home cooks don’t have this equipment at the ready though. The ‘soak and sit’ method will get you as close as possible to what we make. It won’t be exactly the same, but it will still be delicious. For the real deal, come visit us in Peterborough when it’s safe to do so!”

Pairing

Enjoy this dish with Pixie Sparkling Rosé (NV) from Rosehall Run Vineyards!​ (VQA Ontario)
VQA Ontario wine pairing courtesy of the Ontario Wine Marketing Association


Live near Peterborough, Ontario?

Try another delicious dish from Chef Tyler, owner of Rare Restaurant, like his mouth-watering Sunday Dinner, available for a limited time! Click here for their menu.

Prep 4.5 Hr

Cook 40 min

Chicken

Dredge

Substitutions

Method

Step 1

Generously season chicken legs with salt.
 

Step 2

Add seasoned chicken legs to a medium-size bowl and cover with buttermilk. Refrigerate, covered, for four hours.
 

Step 3

Meanwhile, mix all dredge ingredients together in a medium bowl.
 

Step 4

After 4 hours, remove chicken from the fridge, discard buttermilk mixture and lightly pat chicken dry.
 

Step 5

Toss the chicken in dredge and coat evenly. Let the chicken sit in the dredge for 5-10 minutes - this helps form a good crust around the chicken.
 

Step 6

Fry...

Pre-heat deep fryer to 350°F (177°C). If you don’t have a deep fryer, fill a Dutch oven one third of the way to the top with oil (about 2 litres), and use a candy thermometer to heat the oil to 350°F (177°C).
 

Step 7

Working in batches, carefully place chicken in the deep fryer or Dutch oven. Be careful not to overcrowd, and, if using a Dutch oven, use a thermometer to check and maintain temperature, flipping chicken occasionally.  Once golden brown and crispy (about 10-15 minutes depending on your stove), remove the chicken and place on a wire rack to make sure the chicken stays crispy.
 

Step 8

Repeat until you’ve fried all the chicken pieces.
 

Step 9

Finish & Serve…

While still hot, lightly season the chicken with salt and drizzle local honey on top. Serve immediately.

Speak Like a Chef...

Dredging: coating food with flour and/or breadcrumbs prior to cooking
 

Red Fife flour: Regarded as the oldest variety of wheat grown in Canada and the standard in the latter half of the 1800s, Red Fife wheat had almost disappeared from Canadian fields by the 2010s. Due to preservation and planting efforts, Red Fife has once again surged in popularity, and is the preferred choice of fine Canadian bakers and chefs.

Chef Tyler from Rare Restaurant.
Written By

Tyler Scott

Chef

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