- In 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).
- Pour 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.
- While 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.
- Dredge each piece of chicken in the eggs and then in the flour, shaking to remove any excess flour. Set on the rack.
- 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).
- 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.
- Transfer to a platter. Serve warm with the poppy seed jam served alongside or drizzled on top.
- 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.
NOTE: You don’t want to skip the overnight soak. The buttermilk needs time to break down the muscle tissue and make it tender.
- In 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.
- The seeds will separate as the jam sits. Stir well before using. Serve warm.
- Store in a covered container in the refrigerator for up to 2 days. Warm gently before serving.
Do you need an awesome dessert to go with this fried chicken? Try Joanna’s chocolate chip cookies here. They’re just as delicious as the chicken and the perfect way to finish off this decadent meal.
If you’d like to have a visual when recreating this awesome fried chicken, check out the video tutorial below by Colleen Saltarelli.