Brandon Olsen’s Famous Fried Chicken With Buttermilk Dill SauceRecipe By: Brandon Olsen
We’re thrilled that Brandon Olsen, chef at Toronto’s La Banane and the chocolatier behind CXBO Chocolates, is sharing this recipe with us. Fried chicken is one of his secret superpowers — it’s crispy, juicy and out of this world.
- 2 litres cold water
- 3⁄4 cup kosher salt
- 2 tbsp honey
- 1 whole jalapeño pepper, cut in half
- 3 bay leaves
- 1 head of garlic, cut in half horizontally
- 1 tbsp dried herbes de Provence
- 3 lemons, cut into halves
- 3 lbs. chicken thighs and drums, ideally boneless
- 1 litre buttermilk
- 4 cups all-purpose flour
- 1 tbsp kosher salt
- 1 tbsp ground black pepper
- 1 tsp Espelette pepper
- 2 tbsp garlic powder
- Canola oil for frying
Buttermilk Dill Sauce
- 1 cup mayonnaise
- 1 cup buttermilk
- 1 cup sour cream
- 1⁄4 cup chopped dill
- 2 tbsp garlic powder
- 1 tbsp onion powder
- Lemon juice, to taste
- Salt, to taste
- Freshly ground pepper, to taste
- Bring 1 litre of water to boil in large stockpot with salt, honey, jalapeño pepper, bay leaves, garlic, herbes de Provence and lemons. Once water boils, remove from heat and add remaining cold water. Let brine cool to room temperature.
- Place chicken in large plastic container. Add enough brine (with aromatics) to submerge chicken and place in refrigerator for 8 hours.
- Remove chicken and discard brine. Return chicken to container and pour in enough buttermilk to submerge. Marinate another 8 hours.
Prepare Flour Mixture
- In medium bowl, combine all dry ingredients. Mix well and set aside.
Make Buttermilk Sauce
- In large bowl, whisk together mayonnaise, buttermilk and sour cream. Add chopped dill, garlic powder and onion powder. Season with lemon juice, salt and pepper.
- Using wide, shallow sauté pan (with approx. 3-inch-tall sides), add oil until it reaches 1 1⁄2 inches up sides of pan. Heat on medium until oil reaches 335°F.
- While oil is heating, place flour mixture in large bowl. Take chicken out of buttermilk container. Reserve chicken and buttermilk separately.
- Place chicken in flour bowl, working 4 pieces at a time. Coat entirely with flour, then dust off excess. Dip in reserved buttermilk then return to flour for a second dredging. Dust off excess and reserve. Repeat with remaining chicken.
- Once oil is at temperature, carefully place 4 or 5 pieces of chicken into the pan without crowding. Fry until golden brown on one side, then flip and cook until golden brown on other side. (This should take 8 to 10 minutes total.)
- Remove chicken from pan and place on wire rack with baking sheet underneath to catch drippings. Season with salt and pepper. Repeat with remaining chicken.
- Let chicken rest at least 5 minutes before serving, if eating right away. If preparing for a picnic, let chicken come to room temperature, then cover loosely and refrigerate overnight.