WEST PALM BEACH, Fla. - So... Yeah... Like so many other South Floridians I'm trying to eat healthier. I've been on a mission to lose weight (down 30+ pounds by doing spin classes several times a week). But I'm not afraid to indulge when the right set of circumstances comes along!
For example, National Fried Chicken Day is on Friday, July 6. Toss in Chef Lindsay Autry (formally of Bravo TV's "Top Chef"), then blend in her all-you-can-eat fried chicken offer, mix in a reasonable price point, dust with an upscale atmosphere and then you got one of those moments of self-indulgence.
Meat n’ Three - Unlimited fried chicken and a choice of three Southern sides for just $14 (dark meat) and $16 for (white meat).
All-you-can-eat fried chicken with a side of coleslaw and pickles for $24.
Fried chicken buckets to go paired with a pint of coleslaw and pickles for $24 as well.
Chef Lindsay Autry's Sweet Tea Brined Fried Chicken Recipe
Brine (if you don't have the time, see the option below)
• 1 quart freshly brewed tea
• Zest of 1 lemon, removed with a vegetable peeler
• 1 cup sugar
• 1/2 cup kosher salt
• 1-quart ice water
• 6 – 8 pieces of chicken
Combine the tea, lemon zest, sugar, and salt in a saucepan and simmer for 2 to 3 minutes, until the salt and sugar are dissolved. Remove from heat, add the ice water and cool completely. Submerge the chicken pieces in the liquid, cover, and refrigerate for 24 - 48 hours.
A sprig of Rosemary is great in this too.
*If you don’t have time to brine - season the chicken with salt on all sides and set on paper towels to absorb the moisture while you prepare the other ingredients.
What you’ll need
• 8 pieces of chicken – your choice on the cut
• 2 cups buttermilk
• 2 whole eggs
• 4 cups all-purpose flour; divided
• 2 cups Wondra flour
• 2 cups cornstarch
• 6 cups vegetable oil for frying
Dredge It Up:
1. Prepare 3 containers for your breading:
a. 2 cups plain all-purpose flour
b. Buttermilk and whole eggs whisked until blended
c. Mix of equal parts of flour, Wondra, and cornstarch (you can buy the mixture at the restaurant)
2. Pat the chicken dry with paper towels. Coat each piece lightly the plain flour and shake off the excess. Dip in the buttermilk and egg batter, and finally in the flour mix (watch video for pro-tips on this step).
3. Pour the oil into a large cast-iron skillet and heat over medium heat until a pinch of flour sprinkled into the oil immediately bubbles or a deep-frying thermometer registers 325°F. Alternatively, fill a deep fryer and pre-heat to 325F.
4. Working in batches, fry the chicken pieces, adjusting the heat as necessary to maintain the oil temperature. Cook for 5 minutes, flip, and cook for 7 minutes more.
*if using a deep fryer - remove the chicken once it is crispy and floating. Let cool for at least 1 minute and return to fryer for additional 4-5 minutes. (Will come out much crispier and ensures the carry-over cooking happens)
5. The juices should run clear when the thickest part is pierced, and an instant-read thermometer should register 165°F.