Duck-fat Fried Chicken (serves 2-4) Recipe
Marinated, Shef Tiffany All Purpose Creole Seasoning, Fried In Duck-Fat
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Ingredients
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Chicken and Marinade
Method
Preparation and Cooking
Marinate the Chicken
In a large mixing bowl, combine the buttermilk, Shef Tiffany All Purpose Creole Seasoning, salt, and black pepper. Add the chicken pieces, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 2 hours, or overnight for best results.
Prepare for Frying
Remove the marinated chicken from the refrigerator and let it come to room temperature for about 30 minutes. In a deep frying pot or large heavy skillet, heat the duck fat over medium-high heat until it reaches 350°F (175°C).
Fry the Chicken
Carefully add the marinated chicken pieces to the hot duck fat, frying in batches to avoid overcrowding. Fry until golden brown and cooked through, about 8-10 minutes per side, depending on the size of the pieces. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
Drain and Serve
Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate to drain excess fat. Serve hot and enjoy!