Sometimes, a recipe is so detailed and complex that you wonder if the end result could possibly justify the effort. Sean Brock’s fried chicken recipe from his 2014 cookbook Heritage is one of those. Known for his obsession with fried chicken, Brock’s recipe involves a 12-hour brine and gathering obscure ingredients, including five different types of fat for frying. It’s undeniably delicious but also incredibly time-consuming and somewhat impractical.
The recipe begins with a tea brine, requiring 38 tea bags to tenderize the chicken, followed by an additional buttermilk marinade and multiple rinses. After that, you’ll need to source five kinds of fat, including chicken skins, which are challenging to find. Then there’s Benton’s bacon and ham trimmings, ingredients typically unavailable outside the Southeast. Finally, the recipe calls for more flour than necessary and an unusually low frying temperature, making it difficult to fry the chicken correctly without constantly adjusting the heat.
Despite these complications, the final product is fantastic—crispy on the outside, juicy on the inside, with a slight sweetness. But the steps can easily be streamlined without sacrificing much flavor. I opted to skip the tea brine and reduce the prep time by using a straightforward buttermilk brine that works in three to four hours instead of 12. For the fats, I found the combination of lard and bacon sufficient for creating a smoky, crispy crust, without the need for all the other fats. I also enhanced the seasoning in the breading, adding garlic, onion powder, and even a bit of MSG for a flavor boost.
By making these adjustments, I’ve managed to trim hours off the original recipe and cut down on excess ingredients without compromising on taste. What’s left is a more approachable, equally delicious fried chicken recipe that can be made at home without the hassle.
Fried Chicken Recipe Adapted from Heritage by Sean Brock
Serves 4
Ingredients:
- For the brine:
- 3 cups buttermilk
- 3 tablespoons sea salt
- 2 tablespoons sugar
- 2 tablespoons hot sauce
- 8 to 10 pieces bone-in, skin-on chicken (3 to 3½ pounds)
- For the dredging:
- 1½ cups all-purpose flour
- ¼ cup fine cornmeal
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon MSG (optional)
- ¼ teaspoon cayenne pepper
- For the frying:
- 1 to 2 cups canola oil
- 1 to 2 cups pure lard
- 1 strip thick-cut smoked bacon
- For the gravy:
- 3 tablespoons fat from the skillet
- 1 cup whole milk
- 1 cup chicken broth (or 1 teaspoon chicken bouillon plus 1 cup water)
- Soy sauce, to taste
- ¾ teaspoon freshly ground pepper
Instructions:
- Brining the Chicken: Combine buttermilk, salt, sugar, and hot sauce in a dish or zip-top bag. Add chicken pieces, cover, and refrigerate for 3 to 4 hours.
- Dredging the Chicken: Mix flour, cornmeal, cornstarch, baking powder, and seasonings in a large bowl. Reserve 3 tablespoons for gravy.
- Prepping for Frying: Heat oven to 250°F. Set up a cooling rack on a baking sheet.
- Coating the Chicken: Dredge the chicken in the flour mixture, ensuring it’s thoroughly coated. Let rest at room temperature.
- Frying the Chicken: Heat a skillet with canola oil, lard, and bacon strip to 350°F. Fry chicken pieces in batches, maintaining a temperature of 300°F. Cook each side for 8 minutes, covering the pan halfway through.
- Making the Gravy: After frying, use the pan drippings to make the gravy. Add reserved flour and cook for 1 minute, then whisk in milk and broth. Simmer until thick, season with soy sauce, and keep warm.
- Serving: Serve fried chicken with the gravy on the side.
