Picnic Fried Chicken

Recipe courtesy of Jeff Mauro

Show: The Kitchen Episode: Picnic Palooza

Level: Intermediate Directions:

Yield: 8 pieces
Total: 3 hr 10 min 1 For the honey giardiniera butter: Add
the butter, honey and salt to taste to a
(includes brining time) bowl and mix until smooth. Stir in the
giardiniera until well blended. Refrigerate
Active: 1 hr 10 min
until ready to use.

Ingredients: 2 For the chicken: Add the chicken thighs, reserved giardiniera brine and pickle
brine to a plastic zip-top bag and refrigerate overnight or for at least 2 hours.

Honey Giardiniera Butter: 3 When ready to fry the chicken, fill a Dutch oven halfway full with oil and heat to
350°F.
2 sticks (1 cup) unsalted butter, at room
temperature 4 Set up a dredging station: Pour the buttermilk into a large bowl and in a separate
1/3 cup honey large bowl, stir together the flour, cornstarch, paprika, salt, pepper and cayenne
Kosher salt until well combined. Use your tongs to drizzle some of the buttermilk mixture into the
1/2 cup Chicago-style giardiniera, drained well flour mixture.
and chopped (reserve drained brine for
chicken) 5 Remove 1 or 2 pieces of the chicken from the brine at a time and submerge in
the buttermilk. Add 1 piece of the buttermilk-soaked chicken at a time into the
Chicken: flour mixture and turn to completely coat the chicken. Transfer to a plate and repeat
until all the remaining chicken is well coated.
1/4 cup giardiniera brine reserved from Honey
Giardiniera Butter 6 Add the chicken to the hot oil in batches, 2 or 3 pieces at a time, and cook until
1/4 cup dill pickle brine from a jar of dill brown and crispy, 12 to 15 minutes. Transfer the cooked chicken to a wire rack
pickles on a baking sheet to drain. Serve immediately with the giardiniera butter or let cool
1 fryer chicken, cut into pieces (thighs, and store on a wire-rack on a sheet pan, lightly covered, in the fridge overnight. Serve
breasts, legs and wings) at the picnic at room temp. Served with softened honey giardiniera butter.
2 cups buttermilk
2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon cayenne pepper
Canola oil, for frying

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