Equipment
Ingredients
Brine and Soak
- 1360 g chicken, cut into 8 pieces
- 72 g salt
- 1420 ml water
- 960 ml buttermilk
Frying Fat
- 450 g lard
- 120 g unsalted butter
- 60 g country ham, cut into 1.3cm (1/2-inch) strips
Dredge
- 120 g all-purpose flour
- 30 g cornstarch
- 3 g salt
- 3 g black pepper, freshly ground
Nutrition (per serving)
Method
Dissolve 72g salt in 1420ml water using a pitcher. Place chicken pieces in a large bowl and cover with the salt solution. Cover and refrigerate for 12 hours.
Drain the brine and rinse the chicken and the bowl. Return chicken to the bowl, cover with 960ml buttermilk, and refrigerate for 8 to 12 hours.
Place lard, butter, and ham strips in a large skillet over low heat. Cook until the ham is lightly browned, approximately 30 to 45 minutes.
Remove the ham and any solids with a slotted spoon. Increase heat to medium-high until the fat reaches 168°C (335°F).
Whisk together flour, cornstarch, 3g salt, and black pepper in a shallow bowl.
Dredge each piece of chicken in the flour mixture, pressing firmly to ensure the coating adheres, then shake off the excess.
Place chicken skin-side down in the skillet. Fry in batches for 8 to 10 minutes per side until the crust is golden brown and the internal temperature is 74°C (165°F).
Transfer chicken to crumpled paper towels to drain. Serve at your preferred temperature.
Chef's Notes
- Crumpling the paper towels creates more surface area to wick away excess fat more efficiently than flat sheets.
- The ham infusion provides a subtle smoky depth to the frying fat that defines this specific style.
Storage
Refrigerator: PT4D — Store in an airtight container; skin will lose crispness over time.
Freezer: 1 minute — Freezing is not recommended as the crust becomes soggy upon thawing.
Reheating: Reheat in an oven at 175°C (350°F) until the internal temperature reaches 74°C (165°F).
