The Best Fried Chicken | Elle Olive & Co.

If you love fried chicken, or any other southern staples, you’ll definitely want to try out The Derby on New York City’s lower east side. Executive Chef, Jeff Keisel, is also sharing 5 tips for the best fried chicken – see below!

Disclosure: This is NOT a sponsored or compensated post.

The Derby

167 Orchard St. New York, NY 10002

212-777-8469

The Derby restaurant, located in the heart of the Lower East Side, introduced a new menu this week. The Derby’s brunch items were so in-demand that they decided to cater to the cravings, with a “brunch all day” section of the menu. Chicken & Waffles, Shrimp & Grits and a Country Breakfast with ham and biscuits are just a few of the new delicious dishes now offered all day long at The Derby. Check out this amazing menu, below:

The Derby has definitely been added to my list of restaurants to try in NYC. I’d love to be able to get in to try the Southern Fried Chicken – especially since July 6th is National Fried Chicken Day! To celebrate, Derby executive chef, Jeff Kreisel, is sharing 5 tips for making amazing fried chicken.

Tip 1: Always look for All-Natural or Organic chickens, 3-31/2 lbs.

Tip 2: Cut into 8 pieces separating drumstick from thigh, and cutting breasts in half.

Tip 3: A brine of equal parts salt and sugar will help keep chicken moist.

Tip 4: Soak in buttermilk for up to 1 hour before dredging in seasoned flour.

Tip 5: Fry at a low heat like 325F for a crisp and golden crust, and make sure the internal temp reaches 165F before serving!

The Derby Fried Chicken Recipe

Ingredients

1 3-31/2lb. Organic chicken

2 cups buttermilk

4 cups flour plus 1/2 cup

2 tbsp. hot sauce

1/2 tsp. cayenne pepper

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. black pepper

2 tsp. kosher salt

3 qts. canola frying oil

2 quarts brine (recipe to follow)

Steps

1. Rinse chicken in cold water.

2. Cut into 8 pcs. Remove both wings, separate drumsticks from theighs at joint, remove breasts and cut each into 2 pieces.

3. Submerge in brine for 6-8 hours or overnight.

4. Remove from brine and place on a cooling rack and return to refrigerator to dry.

5. Combine the buttermilk with 2 tbsp. of hot sauce and 3/4 cup flour with a wisk.

6. Heat canola oil in a large cast iron skillet to 325F using a thermometer.

7. In a large bowl coat the chicken pieces in buttermilk mixture and leave to marinate for up to 1 hour.

8. Combine 4 cups of flour with the onion powder, garlic powder, cayenne pepper, black pepper, and salt.

9. One piece at a time, remove the chicken pieces from buttermilk and dredge in the flour mixture.

10. Carefully place 4 pieces of chicken into hot oil and fry for 10-12 minutes or until the internal temperature reaches 165F with a digital thermometer and the crust is golden brown. Repeat with the remaining 4 pieces.

Brine Recipe:

5 cups lukewarm water

1/2 cup sugar

1/2 cup kosher salt

Combine and wisk together to dissolve salt and sugar.

This is not a sponsored or compensated post. I was provided with information with option to share with my readers, which I chose to do.