Gourmet Fried Chicken
This is a truly gourmet recipe for fried chicken adapted from a favorite restaurant of ours, Michael Mina. This is a fairly complex recipe so it’s not for the beginner chef, however despite the difficulty and abstract ingredients, this fried chicken is well worth the trouble.
For the fried chicken
- 1 Amish chicken, whole
- 1 Fresh truffle, sliced
- 3 tablespoon of Truffle butter
- 1 tablespoon of Chive, minced
- ½ tablespoon of Thyme, minced
- 1 tablespoon of Parsley, minced
- ½ gallon Peanut oil
- ½ gallon Duck fat
Heat the peanut oil and duck fat in a large heavy pot to 300°. Use a thermometer to ensure the correct temperature.
While the oil and fat are heating, soften truffle butter, parsley, chives and thyme together. Place on the side.
Working very gently, separate the skin from the chicken on both the breast and the back. Place the sliced truffles under the skin, spaced evenly.
Season very heavily with salt and pepper on both the outside and inside the cavity of the chicken.
Gently place the chicken into the hot oil. It will take 20-22 minutes for a 2-2 ½ pound chicken to cook through.
When the fried chicken is done remove to a tray with a rack to allow all of the excess oil to drip off. Be especially careful of the oil that will collect inside the cavity of the chicken.
Brush the out side of the fried chicken well with the truffle butter herb mixture, season with salt and serve.
Use any left over fresh truffle as garnish on each plate.
Enjoy this gourmet fried chicken!