From: Executive chef Brian Millman, Atwood Restaurant, Chicago. Yield: Varies.
5 lb. chicken thighs
salt to coat
Fried Chicken Marinade:
1 qt. buttermilk
¼ cup hot sauce
½ tsp. ground cumin
½ tsp. chili powder
½ tsp. onion powder
¼ tsp. garlic powder
½ tsp. smoked paprika
1½ tsp. salt
¼ tsp. black pepper
Fried Chicken Flour:
4 qt. all-purpose flour
3 Tbsp. salt
3 Tbsp. smoked paprika
2 tsp. ground cumin
4 tsp. chili powder
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. cayenne
4 tsp. ground mustard
1 tsp. black pepper
Sriracha Honey:
1 lb. honey
3 Tbsp. sriracha
pinch of salt
Coat chicken thighs in salt and let sit for 15 minutes. Rinse and pat dry. Cut thighs in half and then poach in duck fat at 170°F. Cook for about 20 minutes or until cooked through. Remove from fat and cool. Once cool, marinate in fried chicken marinade overnight.
For fried chicken marinade: Combine all ingredients in mixing bowl and whisk until combined. Pour over cooked chicken and let marinate overnight.
For fried chicken flour: Combine all ingredients in a mixing bowl and whisk until combined.
For sriracha honey: Combine honey, sriracha and salt in mixing bowl and mix until well-blended.
For duck fat fried chicken: Bring duck fat to 350°F in a pot large enough so the duck fat only goes up halfway. Toss marinated chicken thighs in the chicken flour and drop one at a time into the duck fat. Don’t overcrowd the pot so the fat doesn’t drop too much in temperature. Fry for approximately 3 to 4 minutes. depending on the size of the thigh. Remove from oil and immediately drain and season with salt. Drizzle sriracha honey over the top and enjoy.
