Chef Art Smith, owner of D.C.’s Art & Soul restaurant, started his holiday season out right by appearing in the Lady Gaga Thanksgiving special. He was given this opportunity, in part, because the songstress fell in love with his simple and delicious fried chicken recipe. We are sharing it with you, straight from Smith’s cookbook “Back to the Table,” as a meal that can be shared with family and friends through the holiday season. One 3 1/2 pound chicken, cut into eight pieces
2 cups buttermilk
1 tsp salt
vegetable oil, for frying
1 cup self-rising flour
1/2 tsp sweet paprika
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
Place the chicken in a medium bowl and add the buttermilk and salt. Stir well, and refrigerate for 1 hour.
Add oil to a deep skillet until 1 inch deep. Heat over medium-high heat to 360 degrees (use a deep-frying thermometer or an electric frying pan).
Mix the flour, paprika, pepper and garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake to remove the excess, and roll in the flour to coat. Shake off the excess flour and place in the hot oil. Cook over medium-high heat, turning occasionally, until golden brown and cooked through, about 15 minutes. Adjust the heat as needed so that the oil bubbles steadily around the chicken — it shouldn’t brown too quickly. Drain on paper towels.
Reheat the oil to 360 degrees. Repeat with the breast and wings, cooking for about 15 minutes. Serve the chicken hot or at room temperature within two hours of cooking.
