THE MAIN DISH

Provender Fried Chicken

From Chef Daron Goldstein of Provender Kitchen & Bar in Ellsworth, & Chef Carter Light of Coda in Southwest Harbor

Episode 2 - September 13, 2020

 
Provender's Fried Chx.jpeg
 

Dredge

Ingredients:

  • 3 qt vegetable oil

    4 oz Wondra flour

  • 2 ¼ cups cornstarch

  • 4 oz rice flour

  • 3 tsp Old Bay seasoning

  • 3 tsp salt

  • 3 tsp ground black pepper

  • ¼ tsp garlic powder

  • ¼ tsp cayenne

Instructions:
1. Combine all dry ingredients and mix well in a large bowl, big enough to add chicken to

2. Set your table-top fryer OR cast iron pan OR any large pot big enough to hold oil… to 345º

3. Take chicken thighs out of marinade and place in bowl with the fry Dredge

4. Press firmly down on thighs, into Dredge **PRO TIP• ADD TBSP OF MARINADE INTO THE DRY DREDGE WITH YOUR CHICKEN AND CONTINUE TO PRESS FIRMLY ON CHICKEN . THAT WET MIXTURE WILL GIVE YOU THE RIPPLES IN THE FRIED CHICKEN! 

5. Using a thermometer, test thighs at their thickest point, when 165º, chicken is done

6. Drain on a paper towel-lined plate and let dry… Enjoy!

Marinade

Ingredients:

  • 4 cups buttermilk

  • 2 cups whole milk

  • 2 tbsp chopped thyme

  • 1 tsp Old Bay seasoning

  • 1 tsp kosher salt

  • 1 tsp black pepper

  • 1 tsp paprika 

  • 2 ½ lbs skinless chicken thighs

Instructions:

Combine all ingredients and mix well. Add chicken and let sit for 1 hour or up to 24 hours.