Elizabeth Poett Fried Chicken Recipe

Melissa Clark

16 May, 2024

Indulge in Elizabeth Poett's iconic fried chicken recipe! Unlock the flavors of California with this crispy and flavorful dish. Try it now!

Elizabeth Poett Fried Chicken

Publisher: Recipe Volt
Cuisine: American
Category: Main Course
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 400 calories

About Ingredients Instructions Video Servings Tips Substitutes

Elizabeth Poett's fried chicken recipe is a culinary delight that captures the essence of California's fresh and vibrant flavors. Rooted in simplicity yet bursting with complexity, her approach to fried chicken showcases a thoughtful balance of ingredients and technique. The recipe begins with a brine infused with aromatic elements like garlic, onion, rosemary, and lemon, imparting a distinctive Californian flair to the dish.

What sets Elizabeth Poett's fried chicken apart is her attention to detail and emphasis on organization. By prepping her cooking station in advance and keeping all ingredients within reach, she ensures a smooth and straightforward frying process. This thoughtful approach makes the seemingly daunting task of deep-frying accessible to home cooks of all levels.

As the chicken marinates in the flavorful brine, it absorbs the fragrant aromas and subtle nuances, resulting in tender, succulent meat with each bite. The dredging process, which involves coating the chicken in a seasoned flour mixture followed by a buttermilk bath, adds layers of flavor and texture, culminating in a perfectly crispy exterior.

To elevate the dish further, Elizabeth Poett drizzles honey over the fried chicken just before serving, adding a touch of sweetness that complements the savory flavors. The result is a harmonious blend of savory, citrusy, and sweet notes that dance on the palate, creating a truly memorable dining experience.

Elizabeth Poett's fried chicken is more than just a recipe; it's a celebration of California's culinary heritage and a testament to the joy of cooking with passion, creativity, and a commitment to excellence. Whether enjoyed as a comforting family meal or showcased at a festive gathering, her fried chicken embodies the spirit of homemade goodness and the art of delicious simplicity.

Recipe

Discover the secrets behind Elizabeth Poett's legendary fried chicken recipe! Dive into a Californian culinary adventure with crispy, flavor-packed perfection.

Ingredients

Brine:

1 tablespoon olive oil
3 cloves garlic, minced
1/4 yellow onion, finely chopped
1 tablespoon sea salt
1 tablespoon fresh thyme leaves
2 lemons
2 cups water

Chicken:

4 chicken drumsticks
1 cup all-purpose flour
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon baking powder
1 1/2 cups buttermilk
4 cups vegetable oil (for frying)
Honey, for drizzling

Method Instructions

For the Brine:

In a saucepan, heat olive oil over medium heat. Add minced garlic and chopped onion, sauté until fragrant and golden.
Stir in sea salt, thyme leaves, and juice of one lemon. Add lemon halves.
Pour in water and bring the mixture to a gentle simmer. Let it simmer for 15 minutes, then remove from heat and let it cool.

For the Chicken:

Place chicken drumsticks in a shallow dish and pour the cooled brine over them. Ensure the chicken is completely submerged. Cover and refrigerate for at least 1 hour, up to 4 hours.
In a shallow bowl, mix flour, sea salt, black pepper, garlic powder, smoked paprika, and baking powder.
Pour buttermilk into another bowl.
Remove chicken from the brine and pat dry with paper towels.
Dredge chicken in the seasoned flour mixture, then dip into the buttermilk, and dredge again in the flour mixture, pressing gently to adhere.
Heat vegetable oil in a deep skillet or pot to 350°F.
Fry the chicken in batches, turning occasionally, until golden brown and cooked through, about 12-15 minutes per batch. Transfer to a wire rack set over a baking sheet to drain excess oil.
Drizzle the fried chicken with honey just before serving.

Recipe Video

Elizabeth Poett Fried Chicken

This is a video about Elizabeth Poett Fried Chicken.

Rated: 4.9 of 5.0 from 75 reviews.

Recipe Tags: Elizabeth Poett Fried Chicken, Elizabeth Poett Fried Chicken Recipe, Recipe

Servings

Elizabeth Poett's fried chicken is best served hot and crispy, straight from the frying pan to the table. Here's how you can serve it to enhance the dining experience:

On a Platter: Arrange the fried chicken drumsticks on a large serving platter, allowing each piece to showcase its golden-brown crust and inviting aroma.
Garnish: For a touch of freshness and visual appeal, garnish the platter with sprigs of fresh rosemary or thyme. These herbs complement the flavors of the dish and add a pop of color.
Accompaniments: Serve the fried chicken with an array of complementary sides, such as creamy mashed potatoes, tangy coleslaw, fluffy biscuits, or buttery cornbread. These sides not only complement the flavors of the chicken but also provide a satisfying contrast in texture and taste.
Dipping Sauces: Offer a selection of dipping sauces on the side to enhance the flavor experience. Classic choices include honey mustard, barbecue sauce, ranch dressing, or hot sauce. Alternatively, you can whip up a homemade sauce using ingredients like honey, lemon zest, and herbs for a personalized touch.
Family Style: Encourage guests to help themselves family-style, passing around the platter of fried chicken and sides. This fosters a sense of conviviality and encourages sharing and conversation around the table.
Serve with Refreshments: Accompany the meal with refreshing beverages such as iced tea, lemonade, or a crisp California white wine. These drinks help balance the richness of the fried chicken and add to the overall dining experience.

Tips

Brining Time: While the recipe suggests brining the chicken for at least 2 hours, consider extending the brining time up to 4 hours for even more flavorful and tender results. The longer the chicken sits in the brine, the more it absorbs the aromatic flavors.
Temperature Control: Use a deep-fry thermometer to maintain a consistent oil temperature of 350°F throughout the frying process. This ensures that the chicken cooks evenly and achieves a crisp exterior without becoming greasy.
Dredging Technique: When dredging the chicken in the flour mixture, press the flour onto the chicken firmly to ensure an even coating. This helps create a crunchy crust that adheres well to the chicken during frying.
Frying Batches: Avoid overcrowding the frying pot to prevent the temperature of the oil from dropping too quickly. Fry the chicken in batches, allowing enough space between pieces for proper circulation and browning.
Draining Excess Oil: After frying, transfer the chicken to a wire rack set over a baking sheet to drain excess oil. This helps maintain the crispiness of the chicken by allowing air to circulate around each piece.
Keep Warm in the Oven: If frying multiple batches or preparing the chicken in advance, keep the cooked pieces warm in a low oven (around 250°F) while you finish frying the remaining batches. This ensures that all the chicken stays warm and crispy until serving time.
Serve Immediately: Fried chicken is best enjoyed immediately after cooking while it's still hot and crispy. Drizzle with honey just before serving to add a final touch of sweetness and flavor.

Ingredient Substitutes

If you need to substitute any ingredients for Elizabeth Poett's fried chicken recipe, here are some options:

Vegetable Oil: If you don't have vegetable oil for frying, you can use canola oil, peanut oil, or sunflower oil as alternatives.
Buttermilk: If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5-10 minutes before using it in the recipe.
Fresh Rosemary: If fresh rosemary is not available, you can use dried rosemary. Keep in mind that dried herbs are more potent, so use about half the amount called for in the recipe.
Fresh Lemons: If you don't have fresh lemons, you can use bottled lemon juice as a substitute. However, fresh lemon juice will provide the best flavor.
Kosher Salt: You can substitute kosher salt with sea salt or table salt, but be mindful of the difference in saltiness. Table salt is finer than kosher salt, so you'll need to use less of it.
All-Purpose Flour: If you're looking for a gluten-free option, you can use a gluten-free all-purpose flour blend or almond flour. Just be aware that the texture and flavor may vary slightly.
Onion Powder: If you don't have onion powder, you can finely chop fresh onions or use granulated onion as a substitute.
Sweet Paprika: If you don't have sweet paprika, you can use smoked paprika for a different flavor profile. You can also use regular paprika, but it won't have the same sweetness.
Baking Powder: You can omit baking powder if you don't have it, but it helps create a lighter, crispier coating on the chicken. If you prefer, you can use baking soda instead, but use half the amount called for in the recipe.
Honey: If you don't have honey for drizzling, you can use maple syrup or agave nectar as alternatives. They will add a similar sweetness to the dish.