Dinner Poultry Dishes Chicken Main Course Fried Chicken JW Fried Chicken Be the first to rate & review! “There will be a chicken on my headstone, I’m so well-known for it,” says chef Jonathan Waxman of Barbuto in Manhattan. For his signature fried chicken, he dips pieces in buttermilk, then dredges them in fine cornmeal to achieve a supercrunchy crust. Slideshow: More Chicken Recipes Recipe from Food & Wine Chefs' Easy Weeknight Dinners. By Jonathan Waxman Jonathan Waxman Jonathan Waxman is the chef of Jams and Barbuto in New York City. He's authored three cookbooks — The Barbuto Cookbook, A Great American Cook, and Italian, My Way — and appeared on food TV shows Top Chef Masters, Top Chef, MasterChef, and Recipe for Deception. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: © Fredrika Stjärne Active Time: 45 mins Total Time: 45 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients Ingredients 1/2 teaspoon crushed red pepper 1/2 teaspoon ground ginger Kosher salt Freshly ground black pepper One 3 1/2-pound chicken, cut into 2 drumsticks, 2 thighs, 4 wing pieces and 6 breast pieces 1 quart vegetable or canola oil 2 cups all-purpose flour 1 cup buttermilk 1 cup fine yellow cornmeal Directions Ingredients Preheat the oven to 325°. In a small bowl, combine the crushed red pepper and ginger with 1/2 teaspoon each of salt and black pepper. In a large bowl, coat the chicken pieces with the dry rub. In a 12-inch cast-iron skillet, heat the oil to 350°. Place 1 cup of the flour and the buttermilk in 2 separate medium bowls. In a large bowl, whisk the remaining 1 cup of flour with the cornmeal and season with salt. Dredge the chicken pieces in the flour, shaking off the excess, then dip them in the buttermilk and dredge in the cornmeal mixture. Fry half of the chicken pieces, turning occasionally, until deep golden and cooked through, about 15 minutes. Transfer the fried chicken to a baking sheet and keep warm in the oven while you fry the rest. Drain on paper towels or butcher paper before serving. Rate It Print