wisteria iron-skillet chicken

wisteria has been one of my favorite restaurant since trying it years ago–the food is incredible, and being in our backyard now, it’s extremely hard to resist. because i cannot always afford to drop  $75 on dinner (although completely worth it), enter “atlanta kitchens” cookbook, which was one of my favorite christmas presents (thanks michael!).

this has every one of atlanta’s top kitchen’s, best recipe secrets. some of my other favorite dishes in there are F.A.B’s* white bean truffle soup, rathbun’s scallop benedict, and dogwood’s* shrimp and grits. (*luckily they submitted recipes as they both have closed their doors)

but my number 1 recipe i wanted to try was wisteria’s chef jason hill’s iron skillet fried chicken.

the secret is definitely in the flour mixture

roast some veggies to go with

portion control his hard when the plate is massive--thanks west elmyes, it was as crunchy and delicious as it looks

 makes 4 servings:

chicken and marinade
1 chicken (i used chicken breasts–i’m weird about skin and to make it a bit more healthy)
2 c buttermilk (used low-fat, and it was just as delicious)
1 T ancho chile powder
1 T paprika
1/4 t ground cayenne pepper
seasoned flour
2 c flour
2 T paprika
1 T salt
2 t ground white pepper (do not substitute for regular pepper)
1/4 t ground cayenne pepper
-cut chicken into quarters and de-bone leg and thigh (again, not doing this)
-combine all ingredients for marinade and pour into shallow dish. add chicken and turn to coat. marinate at least 1 hour but is much better overnight
-mix all ingredients for flour in a bowl
-heat an iron skillet with 1.5 inches of vegetable oil and heat to 325 degrees
-lift chicken out of buttermilk and dredge in flour mixture
-carefully slide into oil and fry for 5-8 minutes until golden brown (will be about 5-6 with chicken breast)
-drain on paper towel
*the recipe didn’t say to do this, but i let the chicken sit in a 350 degree oven for about 5 minutes just to crisp up

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