Chef Levon Wallace of the 21c Museum Hotel in Nashville, TN makes old-school fried chicken that he calls Gas Station Fried Chicken. Its extra-crispy, extra-crunchy texture, with just the right amount of salt, will bring back memories of long road trips and lazy summer picnics.
Gas Station Fried Chicken
Chef Levon says, if you want to get really fancy, drizzle the chicken with honey-butter and/or your favorite spice blend and serve it alongside some good bubbly.
Gas Station Fried Chicken Recipe
By Chef Levon Wallace of 21c Museum Hotel in Nashville
Yield: 4
Materials
- 2 cups Buttermilk
- 2 tablespoons Louisiana-Style Hot Sauce
- 2 teaspoons Onion Powder
- 1/4 cup Kosher Salt
- One 3 1/2-pound Chicken cut into 8 pieces
- 2 cups All-Purpose Flour
- 1/2 cup fine Cornmeal
- 1 tablespoon freshly ground Black Pepper to taste
- Peanut or Canola Oil for frying
Instructions
- In a large bowl, add buttermilk, hot sauce, onion powder and 2 tablespoons of salt. Whisk to mix throughly.
- Add chicken pieces. Stir to coat.
- Cover and refrigerate overnight.
- In a large bowl, add flour, cornmeal, pepper and the remaining 2 tablespoons of salt. Mix throughly.
- Remove chicken pieces from buttermilk, letting the excess drip back into the bowl.
- Dredge chicken pieces, one at a time, in the flour mixture, pressing all over so it adheres.
- Transfer the coated chicken to a large baking sheet and let stand for 15 minutes.
- In a large saucepan, heat 2 inches of oil to 365°F.
- Line another baking sheet with paper towels.
- In 2 batches, fry the chicken at 325°F, turning occasionally, until golden and an instant-read thermometer inserted in the thickest piece registers 160°F, about 12 to 15 minutes per batch.
- Transfer chicken to the paper towel–lined baking sheet to drain.
- Serve hot.
Notes
This is a 2 day recipe.
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Recipe Courtesy of Chef Levon Wallace (Chef Walace’s Instagram) of 21C Museum Hotel in Nashville and adapted from Food and Wine, May 2017. Additional Information Courtesy of Wikipedia and is used by permission.
