Michael Romano’s Graham Cracker-Crusted Chicken!
Look familiar? We took this image right from the cover of our June issue! We already know you love chicken, as it’s one of the most-searched-for ingredients on our homepage, but here’s a brand new idea that’s perfect for a summer picnic. You may be a little hesitant to coat your beloved chicken in a s’mores staple, but trust us (or at least trust Michael Romano): if this recipe is worthy enough for our magazine cover, it’s definitely worthy enough for a spot at your table.
Michael Romano’s Graham Cracker-Crusted Chicken
Serves 4 — Prep 35 min — Cook 30 min
1 whole chicken (3 to 31⁄2 lbs.), cut into 10 pieces
2 cups buttermilk
1 cup flour
1 cup panko
1 cup crushed graham crackers
2 tbsp. paprika
2 tbsp. kosher salt
1 tbsp. garlic powder
3⁄4 tsp. cayenne
Vegetable oil, for frying
1. Place the chicken pieces in a large bowl. Add the buttermilk and let stand 30 minutes at room temperature, turning occasionally. In a medium bowl, whisk together the flour, panko, graham cracker crumbs, paprika, salt, garlic powder and cayenne. Drain the chicken pieces and dredge in the seasoned flour, shaking off any excess.
2. In a large, deep cast-iron skillet, heat 2 inches of oil over medium-high until it reaches 325° on a deep-fry thermometer. Using tongs and working in batches, carefully add the chicken and fry until the temperature on an instant- read thermometer inserted into chicken pieces registers 165°, 6 minutes per side for wings and legs and 8 minutes per side for breasts and thighs. Drain on paper towels. Serve hot.