Serious Eats: Recipes

Andrew Carmellini's Fried Chicken

[Photograph: Quentin Bacon]

We've been fans of Andrew Carmellini's Fried Chicken for quite a while, seeking it out at Locanda Verde back in '09, scouting it out at the opening of The Dutch earlier this year, and enjoying it waaaay after hours. So needless to say we were thrilled to see the recipe for Carmellini's fried chicken in his newly released American Flavor because it meant that that truly awesome chicken could be ours, all ours, any time we want it.

Like all great fried chicken recipes, Carmellini's begins with a nice long soak in buttermilk, in this case buttermilk seasoned with a sweet spicy mix of cayenne, Old Bay, honey, and Tabasco. Step two is a nine-part spice mix that is incorporated into the dredging flour and sprinkled generously over the chicken once its been fried to a deep brown crisp.

For Carmellini, perfecting fried chicken involves the perfect marriage of super juicy meat and super crispy skin. We already knew he could nail it at his restaurants, but with this recipe from American Flavor, replicating his juicy-crispy-perfectly-seasoned fried chicken at home is a delicious reality.

As always with our Cook the Book feature, we have five (5) copies of American Flavor to give away this week.

Adapted from American Flavor by Andrew Carmellini. Copyright © 2011. Published by Ecco. Available wherever books are sold. All Rights Reserved

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