Here's A Not-So-Classic Fried Chicken Recipe (If You're Tired of Plain 'Ol Chicken)

Everyone has their own preferences when it comes to fried chicken. Stylist Anton Miranda's take, for one, is an homage to things he loves: his grandmother's recipe from his childhood and classic Southern-style with buttermilk.
"My first encounter with homemade fried chicken would probably have to be my grandmother's," Miranda says. "I also ate a lot of fast food growing up and those fast-food restaurants introduced the concept of American-style fried chicken to me at an early age. It wasn't long before I figured I should probably have my own take on the perfect fried chicken."
"So, after several redos, I finally came up with a recipe that combined elements of both. You have the whole garlic cloves, shallots, and the brine, which pay homage to my grandmother's fried chicken. And then you see elements of southern-style fried chicken with the buttermilk, and the hot smoked paprika, the garlic powder, the onion powder, and cayenne pepper in the dredge.
Check out his recipe for his own, not-so-classic fried chicken below.
RECIPE
- 1 whole chicken
- Vegetable oil and/or lard
- Applewood smoked bacon
- 960 g. water
- 70 g. kosher salt
- 15 g. granulated sugar
- 1 tsp. freshly ground black pepper
- 1/2 tsp. cayenne pepper
- One head of garlic
- 3 to 4 shallots
- 500 g. buttermilk
- 1 egg
- 290 g. all-purpose flour
- 60 g. cornstarch
- 2 tbsp. baking powder
- 1 tbsp. kosher salt
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 1/2 tsp. smoked paprika
- 1 tsp. freshly ground black pepper
- 1/2 tsp. white pepper
- 1/2 tsp. cayenne pepper