Chicken In A Basket Recipe

Brine/Marinate

Trim any excess skin fat from the chicken thighs. In a large bowl, whisk together 2 cups buttermilk and 2 eggs until smooth. Add 1 tsp kosher salt and 1/2 tsp black pepper to the buttermilk mixture. Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 4 hours or preferably overnight to tenderize and flavor the meat.

Prepare Dredge

In a shallow dish or rimmed baking sheet, combine 2 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne pepper. Mix thoroughly so spices are evenly distributed.

Heat Oil

Pour about 1.5 liters (or enough to give a 3-inch deep bath) of vegetable oil into a heavy Dutch oven or deep fryer. Heat the oil to 175°C (350°F). Use a thermometer for accuracy; maintain temperature between 170–180°C (340–355°F) during frying.

Dredge and Fry

Remove the chicken from the buttermilk, letting excess drip off. Dredge each thigh thoroughly in the seasoned flour mixture, pressing to form an even coating. For extra-crisp chicken, return dredged pieces to the buttermilk for 5 minutes, then re-dredge in the flour. Carefully lower chicken into the hot oil without overcrowding (fry in batches). Fry bone-in thighs for 12–15 minutes, turning once, until golden brown and internal temperature reads 74°C (165°F). Remove to a wire rack set over a sheet pan to drain and keep warm in a 90–100°C (200–210°F) oven while finishing remaining batches.

Rest

Let chicken rest 5 minutes before serving to let juices redistribute. If desired, brush lightly with the maple bourbon BBQ sauce (see sauce section) for a glazed finish, or serve sauce on the side for dipping.

Prep Potatoes

Peel (optional) and cut russet potatoes into 1/3–1/2 inch thick fries. Rinse cut fries under cold water until water runs clear to remove excess starch. Soak in a bowl of cold water for at least 30 minutes (up to 2 hours) in refrigerator; this helps them crisp.

Dry & Par-Fry

Drain and pat fries completely dry with kitchen towels. Heat 1 liter vegetable oil in a heavy pot to 160°C (320°F). Fry fries in batches for 4–5 minutes until pale and just beginning to soften but not colored. Remove with a spider or slotted spoon and drain on paper towels.

Final Fry & Season

Increase oil temperature to 190°C (375°F). Fry par-cooked fries in batches for 2–3 minutes until golden brown and crisp. Remove to a tray lined with paper towels, immediately season with 1 tsp kosher salt and 1/2 tsp black pepper, tossing to coat. Keep warm in oven if needed.

Cook Aromatics

In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Add 1/2 cup finely chopped yellow onion and sauté until translucent and soft, about 4–5 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Simmer Sauce

Add 1 cup ketchup, 1/4 cup maple syrup, 1/4 cup bourbon, 2 tbsp apple cider vinegar, 2 tbsp packed brown sugar, 1 tsp Worcestershire sauce, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and 1/2 tsp kosher salt to the pan. Stir to combine and bring to a low simmer. Reduce heat to low and simmer gently, uncovered, for 12–15 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust seasoning—add more maple for sweetness or vinegar for tang.

Finish

If a very smooth sauce is desired, blend briefly with an immersion blender or transfer to a blender and puree, then return to the pan to keep warm. Remove from heat. Use some warm to brush onto fried chicken for a glaze, and serve remaining sauce on the side.

Mix Vegetables

In a large bowl, combine 3 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 cup shredded carrot. Toss to mix evenly.

Make Dressing

In a separate small bowl whisk together 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp maple syrup, 1/2 tsp kosher salt, and 1/4 tsp black pepper until smooth.

Combine & Chill

Pour dressing over the shredded vegetables and toss until everything is coated. Adjust seasoning to taste. Cover and chill at least 30 minutes to let flavors meld before serving.

Arrange 2 pieces of buttermilk fried chicken per serving in a basket or on a plate with a generous portion of fries and a scoop of slaw. Spoon or brush 1–2 tbsp of warm maple bourbon BBQ sauce over the chicken (or serve on side). Garnish with a sprinkle of chopped fresh parsley and a lemon wedge. Serve immediately while hot.