The Point Fried Chicken
by Loic Leperlier, Chef, The Point Resort, Saranac Lake, New York
An overnight brine in buttermilk and a simple hot-sauce marinade add depth and flavor that make this fried chicken a new family recipe. You’ll need to start a day ahead of time, but the results are definitely worth it.
- 10 pieces Smart Chicken (legs, thighs, or breasts)
- 1½ quarts buttermilk
- 2 cups Frank’s Red Hot Sauce
- 4 tablespoons onion powder
- 4 tablespoons garlic powder
- 2 cups flour
- Oil for frying
Soak chicken pieces in buttermilk overnight in the refrigerator. Drain the chicken from the buttermilk, then add hot sauce, garlic powder, and onion powder. Mix well. Allow to soak for about 12 hours in the refrigerator. Remove the chicken pieces from the hot sauce and dredge in flour.
Heat the oil to 340°F in a deep pot. Do not fill the pot more than half full with oil. Drop the chicken pieces in the oil and fry for about 12 to 15 minutes, until the chicken is golden brown and cooked through.