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A First Look at Flatiron Fried Chicken

A First Look at Flatiron Fried Chicken

Just as Hill Country blew the barn doors off of the then nascent New York barbecue restaurant scene with its authentic (down to the wood they burn) Lockhart Texas-style barbecue, the new Hill Country Chicken aims to enter the current New York fried chicken wars.

For the health-conscious, Grandma Els’ skinless fried chicken doesn’t sacrifice on taste with its incredible buttermilk batter. But Hill Country Chicken will appeal to every type of chicken-lover in the family. Kids will cluck happily over the huge boneless chicken tenders on steroids and the hand-cut to order skin-on French fries, or equally good cheesy fried mash potatoes. And purists like me will get their wishbone wish with the juicy Hill Country Classic double-coated deep-fried Texas chicken.

Before heading to the downstairs party room designed to look exactly like grandpa’s wood-paneled basement, be sure to grab a slice of one of their pies: Bourbon Pecan, Apple Cheddar, Banana Crème, Double Cherry, Lemon Meringue, or the one that blew me away…a deceptive Key Lime look-alike called the Salted Margarita Pie, which I swear tasted like tequila. YEEHAW!

Perfect Cast-Iron Skillet Chicken Thighs

Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.

Recipe Summary

  • 1 whole (3- to 4-pound) chicken
  • Coarse salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon crushed red-pepper flakes
  • 2 cloves garlic, smashed and peeled

Preheat oven to 400 degrees. Using kitchen shears, cut along both sides of the backbone to remove discard or reserve for broth, if desired. Open the chicken's legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten. Pat dry with paper towels season generously with salt and pepper.

Heat a large ovenproof skillet, preferably cast-iron, over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken, skin-side down, to skillet. Let brown without moving, about 3 minutes. Turn chicken, taking care not to break the skin transfer skillet to oven.

Roast chicken until golden brown and cooked through or until an instant-read thermometer inserted into the thickest part reaches 165 degrees. Transfer chicken to a cutting board and let stand 10 minutes.

Add 1 tablespoon lemon juice and remaining tablespoon butter to pan, swirling to combine set aside. In a small bowl, whisk together remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, red-pepper flakes, garlic, and pinch of salt. Cut chicken into pieces and serve immediately drizzled with olive oil mixture and pan sauce.

Is this a flat iron steak?

Was labeled as such at the butcher. I sous vide it at 130* for 2 hours, and it was sooo tough. I understand flat iron does best at this medium rare temp. If it was in fact a flat iron, why would it be so tough?

im a meat cutter, that is part of the "flat iron" it is murdered although. flatirons are actually one of the hardest cuts to do, probably a new guy/ someone who wasn't actually supposed to cut one. try again. this has still got the tendon in the middle, it is like a chunk of top blade heel. i feel bad for the guy who cut it, he is probably losing sleep over it. they are a great cut when done correctly. if you have any more questions i can elaborate. i can take a picture or few to show you how to do them from a sub primal shoulder clod if i get some in, it is easier to get just the clod hearts and flatirons broken down already.

96.8% sure that isn't a flat iron at all.

Also, not everyone insists on cutting out the connective tissue that runs down the center. While it seems like it would be crazy tough, when cooked right it's actually quite good.

It could be turned in a weird way, but the picture looks like a shoulder heart. Definitely a bit tougher than a Flat Iron.

If that's also a chuck underblade, and I think it is, then I concur. (And if that's what Iɽ call a clod heart, then I think it's the chuck underblade. ).

Update. Went back to the shop, butcher said it was the first one he ever cut! It was definitely a flat iron, just cut poorly. He tossed a nice ribeye my way as an apology.

He tossed a nice ribeye my way as an apology.

I hope you accepted his apology!

I made a flat iron last night that did not look a thing like your pic. My flat iron looked a lot more like a London broil. I hate these cutesy new names for cuts, because unless you have a strong background in butchery, you have no hope of identifying where on the cow the cut came from and thus how best to cook it.

As far as why it was tough, 130F (I assume that was the *) is not long enough to break it down. Time/temp calculations are entirely different with sous vide. I have only done ghetto sous vide and recommend you google for specifics about how long for what cut, but IME, 2 hours is right for cuts that are naturally tender. Tougher cuts may need to hang out a bit warmer for a lot longer, keeping in mind that they will never overcook beyond the sous vide temp.

In a large bowl, beat the eggs. In another bowl, combine the salt, pepper, garlic powder and paprika to make a seasoned salt. Add the flour to a third bowl.

Prepare the chicken by first seasoning each piece of chicken to your taste with the seasoned salt. Then dip each piece in the egg and drag through flour until coated well.

Fill a large pot or deep fryer half full with oil and heat to 350°F. Place the chicken parts in and fry until dark and crisp. The thighs and legs will take longer to cook – about 15 minutes – than the breast and wings, which will take about 10 minutes.

Cast Iron Chicken

  • Author: A Family Feast
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings
  • Category: entree
  • Method: grilled


If you prefer the flavor of some other herb other than rosemary, feel free to substitute.


3 – 4 pounds chicken parts, bone in (we used three giant bone-in chicken breasts halves that were a little over a pound each)

2 teaspoons of your favorite seasoned salt, we used Lawry’s


You can use your grill as an oven or just use your oven. Either way, you will need a large cast iron skillet big enough to hold all of the bone in pieces of chicken you bought without crowding the pan.

Preheat the oven or grill to 425 degrees F and place the empty cast iron skillet in the oven as it heats up.

While the oven and pan are heating, pat the chicken pieces dry and sprinkle on the seasoning salt. Use more or less as desired.

Once the oven is up to temperature, add the butter and rosemary to the cast iron pan.

Let the butter melt completely then add the chicken pieces skin side down and sear for 10-15 minutes or until golden brown. (Chicken pieces are not a flat surface therefore, it is necessary to turn the pieces on some odd angles to brown all of the skin. During the first 15 minutes, I moved mine every five minutes to brown all surfaces on the first side.)

Flip each piece over but do not flip back to the original side. The milk fat in the butter eventually burns and if you flip back to the original side, the skin will pick up little burned bits. So once you flip them over to the bone side, leave them there for about another 15-20 minutes without turning back.

Our chicken pieces took 35 minutes total but they were very large and thick. An internal probe thermometer is a must. Breasts can be removed at 160 degrees F and dark meat should be removed at 175 degrees F. Allow all chicken pieces to rest for five minutes before cutting into.

Note, the pan and handle of your cast iron skillet is hot and will stay hot for quite a while. Leave a pot holder over the handle to remind you not to grab it.

Years In The Making, Sean Brock Unleashes His Fried Chicken At Husk Nashville

On Tuesday Husk executive chef Sean Brock tweeted out a photo of a new fried chicken dish available at the Nashville outpost, calling it a "[t]rial run" and making it available in a very limited quantity, only that day, only for lunch. As a refresher, several years ago Brock tested the fried chicken waters at Husk in Charleston, making it available only through him with 48 hours notice required. That version never officially made it on to the menu, but now, after three years of R&D, he's ready to introduce it to the world. Brock took a few minutes to give Eater the low-down on what makes this incarnation different and where he gathered his inspiration.

In a previous interview with Eater, you were quoted as saying that you "[didn't] want to serve [fried chicken] unless it's really memorable." What's happened over the past several years to get it to a point where you're now ready to put it out there?
Well originally the idea was to render down all of these fats, chicken, country ham, bacon, a few others, and then pan fry it, and it was just a pain. It took too long. I knew there had to be an easier way to do it. So I was out in Portland, Oreg. and got inspired by this little honky tonk dive bar called Reel M Inn. It's just one lady behind the bar, you order the fried chicken, she goes over to the freezer, pulls it out, drops it in the fryer. And it was great. She showed me a trick that I'll use forever. And then I was recently taping a segment for The Chew where I made fried chicken and it made me think back to that.

So along with that trick, what is the preparation and cooking process?
The trick I learned is really simple and is typically used in shady places, dives. You just pre-bread the chicken, so that way when it's done, the chicken skin stays on. I hate it when you take that first bite and all of the skin just comes off. So what we do is quickly brine the chicken, not overnight, just 7 or 8 hours. We took a look at the Colonel Sanders secret spice recipe, referenced that for the breading. Then we take flour, no buttermilk, pre-bread it for a minimum of three hours and let it sit. Then fry it in the five fats the same way we did before, and add cayenne and paprika to the fry mix. Then we dust it with a mixture of mash from our house-made hot sauce, and add some spray-dried vinegar powder, which just soaks up all of that fat. So it's really a hybrid of 5 or 6 different types of chicken: gas station, honky tonk, Colonel Sanders, Husk five fat, hot chicken and buffalo wings.

I understand that this is the beginning of a 'meat n two' special Husk will be running during the week?
Yeah. I love plate lunches, meat and threes. I could eat at Arnold's every day. That type of food to me is just special, homey and comfortable. So we are basically going to do an ode to the Nashville plate lunch. Monday through Friday, lunch only, we'll do a $12 'meat and two' special, and the protein will stay the same for each day of the week. We're planning on having roast beef, fried chicken, meat loaf, pork chops and fried catfish. We've just been doing off-menu test runs this week, and it could roll out on the menu as early as next week.

How long do you cook chicken breast on a griddle?

For a whole chicken breast, you will need to allow about 20 minutes overall. Cook it on one side for 10 minutes , then flip with tongs and cook the other side for a further 10 minutes. If you are cooking smaller pieces of chicken, you may need to cook for a little less time. It may be easier just to cook an entire chicken breast and then chop into smaller pieces after cooking.

However long you cook your chicken for, it's important to check that it is properly cooked before eating, otherwise you run the risk of contracting salmonella . The simplest way to do this is with a meat thermometer. Make sure that you plunge the thermometer right into the centre of the chicken breast, as you want to measure the internal temperature. A temperature of 165 degrees Fahrenheit indicates the chicken is cooked perfectly.

If you don't have a meat thermometer, don't worry! It's still quite easy to check if a chicken breast is cooked. First, try pressing down onto the chicken breast or making a little cut. If the juices that run off appear clear, then this is a good sign that the chicken is cooked through. Also, you can make a cut into the center of the chicken breast. If the meat appears white , then then it is cooked. Remember, even a hint of pink in a chicken breast means it needs to be cooked for longer . You cannot eat chicken rare like you can with a steak. In fact, to do so would be very dangerous.


Kung Fu Tea & TKK Fried Chicken

This new eat-in, take-out spot is a Taiwanese doubleheader. Kung Fu Tea, a Taiwanese-style bubble tea company that started in 2010 in Flushing, Queens, and now has 200 outlets in 30 states, has joined forces with TKK Fried Chicken, a chain founded in 1974 in Taiwan. The Taiwanese recipe called “original” on the menu is crisp and moderately spiced. There is also a milder version and, for the American market, a crisper, more forcefully seasoned one. How is this fried chicken different from the Korean variety found all over New York? “Taiwanese fried chicken is first marinated for 24 hours to add flavor,” said Steven Luw, the general operating manager. “Then it gets a flour breading and is fried once. Korean fried chicken is usually dipped in batter and fried twice.” The company, which will count this location as its first American restaurant in addition to the 68 branches it has in Taiwan and Shanghai, is also offering items that are not on the menu in Asia, including curly fries, a fried chicken sandwich, chunky coleslaw, Wisconsin-style cheese curds, biscuits and seared shishito peppers. The bubble tea partnership provides many colorful teas with optional toppings like red beans and crushed Oreos, served at varying sweetness, iced to hot. Beer and wine are also served. The bright space has tables in front and back separated by an open kitchen and ordering counter. It took but a few minutes during a recent trial period for this place to become a canteen for nearby Baruch College students. (Opens Friday)


1 1/2 pounds fresh sweet cherries, pitted and halved
1 teaspoon lemon juice
2 teaspoons all-purpose flour, plus 1/2 cup (2 1/2 ounces)
1/8 teaspoon ground cinnamon
4 large eggs
2/3 cup (4 2/3 ounces) plus 2 teaspoons sugar
2 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup heavy cream
2/3 cup whole milk
1 tablespoon unsalted butter

25 Best-Ever Fried Chicken Recipes

Our most shared fried chicken recipe of all time, this Southern classic is perfectly crispy on the outside and juicy on the inside. This recipe will take you back to the days when your mother used to fry her famous chicken. Soak your chicken in buttermilk at least two hours before frying. We promise &ndash it'll be nothing short of finger-lickin'-good, sheer Southern comfort.

Enjoying a heaping helping of Mama&rsquos Fried Chicken will be reminiscent of your childhood when Mama would tell you to play in the yard with your siblings after Sunday church while she prepared the meal. No doubt, it would be complete with mashed potatoes, collard greens, and mac & cheese. There isn&rsquot any other dish as quintessentially Southern.

Are you curious about the secret to this decadent recipe? It&rsquos the buttermilk. Soaking the chicken in buttermilk for at least two hour before frying will insure the dish is perfectly golden on the outside and tender on the inside. Of course, don&rsquot forget to make chicken and waffles with the leftovers on Monday morning!