[Recipes] Lemonade Crispy Fried Chicken

In Homage, chef Chris Scott uses a brine of sugar, lemons, and hot sauce to tenderize and flavor the chicken. The cookbook honors his ancestors, including his enslaved great-great-great-grandmother, and his Pennsylvania Dutch roots. Blending Amish soul food with a chef’s touch, this fried chicken recipe is a must-try—just let the brine do its work before frying!

Hands On Time: 55 mins | Total Time: 14 hrs 55 mins | Yield: 12 pieces

Ingredients:

• 4 chicken pieces (drumsticks, thighs, or breasts)
• 1 cup lemonade (fresh or store-bought)
• 1 tbsp hot sauce
• 1 tbsp sugar
• 1 tbsp lemon zest
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. Marinate the Chicken: In a bowl, combine lemonade, hot sauce, sugar, and lemon zest. Add the chicken pieces, making sure they are fully submerged. Let it marinate in the fridge for at least 2 hours (or overnight for more flavor).
2. Prepare the Coating: In a shallow bowl, mix flour, garlic powder, paprika, salt, and pepper.
3. Coat the Chicken: Dip each piece of marinated chicken into the flour mixture, ensuring an even coat.
4. Heat the Oil: In a large skillet or fryer, heat vegetable oil over medium-high heat (about 350°F/175°C).
5. Fry the Chicken: Fry the chicken in batches, making sure not to overcrowd the pan. Cook for 8-10 minutes per side or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is crispy and golden brown.
6. Drain and Serve: Place the fried chicken on a paper towel-lined plate to drain excess oil. Serve hot and enjoy your tangy, crispy lemonade fried chicken!