Ingredients
4 c. buttermilk
2 tbsp. garlic powder
1 tbsp. garlic salt
Freshly ground black pepper
8 pieces bone-in chicken, such as a mixture of drumsticks, thighs, and chicken breasts (halved crosswise)
Vegetable oil, for frying
3 large eggs
3 c. all-purpose flour
Kosher salt
1 c. honey
2 tbsp. poppy seeds
1 tsp. grated lemon zest
1 tsp. fresh lemon juice
1 tsp. grated orange zest
1 tsp. fresh orange juice
1/2 tsp. dark brown sugar
Preparation
Step 1In a large (14-cup) container with an airtight lid, whisk together the buttermilk, garlic powder, garlic salt, and 1 tablespoon pepper. Add the chicken and turn the pieces to coat completely in the buttermilk. Cover the container and refrigerate overnight (see Note).Step 2Pour 4 inches oil into a large fryer or deep, heavy pot. Attach a frying or candy thermometer to the side of the pot. Heat the oil over medium-high heat to 350°F.Step 3While the oil is heating, whisk the eggs in a shallow dish. In a separate shallow dish, whisk together the flour and 1 teaspoon each salt and pepper. Set a wire rack over a large baking sheet to hold the floured, uncooked chicken and set another wire rack over a baking sheet lined with paper towels to hold the hot fried chicken.Step 4Dredge each piece of chicken in the eggs and then in the flour, shaking to remove any excess flour. Set on the rack. Step 51. When the oil is hot, add a few pieces of chicken to it. Do not crowd the pot. The temperature of the oil will drop as you add the chicken, so adjust the heat as necessary to maintain the oil temperature between 330°F and 350°F (let it go to the lower temperature if the chicken is browning too quickly).Step 61. Fry the chicken until the juices run clear when pierced, about 10 minutes. The inside should be cooked thoroughly when sliced open. Use tongs, a spider, or a slotted spoon to transfer the chicken to the wire rack to drain for 5 minutes. Lightly salt the chicken. Return the oil temperature to 350°F. Repeat with the remaining chicken in two or three batches.Step 71. Transfer to a platter. Serve warm with the poppy seed jam served alongside or drizzled on top.Step 81. Store the chicken in a covered container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 15 to 20 minutes.
Step 1In a small saucepan, combine the honey, poppy seeds, lemon zest, lemon juice, orange zest,
orange juice, and brown sugar and bring to a boil over medium heat, stirring constantly. Remove
from the heat and let cool slightly. The jam will thicken as it cools and should appear sticky, like
honey.Step 2The seeds will separate as the jam sits. Stir well before using. Serve warm.Step 3Store in a covered container in the refrigerator for up to 2 days. Warm gently before serving.
