CITY GRIT Fried Chicken
Our fried chicken kits allow you to duplicate the famous buttermilk fried chicken of CITY GRIT, Sarah Simmons’s legendary New York gathering place known for its events featuring chefs from around the country.
- 3 lb. (1.5 kg) assorted bone-in skin-on chicken pieces
- 1 CITY GRIT Fried Chicken Kit (includes seasoning and dredge packets)
- Canola oil for frying
- 1 cup (8 fl. oz./250 ml) buttermilk
- 1 egg
- 1/4 cup (2 fl. oz./60 ml) water
In a large bowl, toss the chicken pieces with the contents of the seasoning packet. Transfer to a baking sheet, cover with plastic wrap and refrigerate for at least 2 hours and up to 24 hours.
Preheat an oven to 200°F (95°C). Place a wire rack on a baking sheet.
In a Dutch oven over medium-high heat, pour in oil to a depth of 2 to 3 inches (5 to 7.5 cm) and heat to 350°F (180°C) on a deep-frying thermometer. Alternatively, in a deep fryer, heat oil to 350°F (180°C) according to the manufacturer’s instructions.
In a large bowl, whisk together the buttermilk, egg and water. Place the contents of the dredge packet in a separate large bowl.
Working in batches, dip the chicken pieces in the buttermilk mixture, allowing any excess to drip off. Coat the chicken in the dredge mixture, pressing so that it adheres to the chicken and shaking off any excess. Working in batches, fry the chicken until deep golden brown, crispy and cooked through, 4 to 5 minutes per side. Transfer the chicken to the rack-lined baking sheet and place in the oven to keep warm. Repeat with remaining chicken pieces. Serve hot.
Sarah Simmons, chef/owner, CITY GRIT culinary salon and Birds & Bubbles restaurant.