One of the best parts of Julia Turshen is that she finds the good in everything.
Her new book, Small Victories, is all about the little milestones you pass as you go through a recipe. With her Buttermilk & Pimentón Fried Chicken, there's more than one opportunity to pat your back—starting with the fact that you can fry chicken without greasing your whole kitchen. Watch to see the small victories in Julia's fried chicken—and you'll find recipe right after!
Buttermilk & Pimentón Fried Chicken
View Recipe| 1/4 | cup (85g) honey |
| 1/2 | teaspoon cayenne pepper |
| 4 | teaspoons hot pimenton (Spanish smoked paprika) |
| Kosher salt | |
| 1 | cup (240ml) buttermilk or ¾ cup (180ml) whole milk mixed with 1/4 cup (60ml) plain yogurt |
| 2 | garlic cloves, minced |
| 1 | 3 ½-pound (1.6kg) chicken, cut into 10 pieces (2 wings, 2 legs, 2 thighs, and 2 breasts cut in half across the bone, backbone discarded (or saved for another use, like stock) |
| 1 | cup (120g) all-purpose flour |
| 2 | tablespoons cornstarch |
| Neutral oil, such as canola, grapeseed, or safflower, for frying |
| 1/4 | cup (85g) honey |
| 1/2 | teaspoon cayenne pepper |
| 4 | teaspoons hot pimenton (Spanish smoked paprika) |
| Kosher salt | |
| 1 | cup (240ml) buttermilk or ¾ cup (180ml) whole milk mixed with 1/4 cup (60ml) plain yogurt |
| 2 | garlic cloves, minced |
| 1 | 3 ½-pound (1.6kg) chicken, cut into 10 pieces (2 wings, 2 legs, 2 thighs, and 2 breasts cut in half across the bone, backbone discarded (or saved for another use, like stock) |
| 1 | cup (120g) all-purpose flour |
| 2 | tablespoons cornstarch |
| Neutral oil, such as canola, grapeseed, or safflower, for frying |
For more small victories, Julia's book, out in September, is full of 'em!
The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. Inside this clever collection by Food52 and chef Tyler Kord, you'll find everything from lightning-quick weeknight dinners to the coziest of comfort foods.
Order Now
Written by: Ali Slagle
Popular on Food52
5 Comments
See what other Food52 readers are saying.