Harlem Fried Chicken
From the legendary soul food restaurants of Harlem comes this iconic fried chicken. Born from the Great Migration that brought Southern cooking traditions north, Harlem fried chicken has its own character - perfectly seasoned, deeply golden, and served alongside waffles in that classic combination that defines New York soul food.
Equipment Needed
Instructions
Season and brine: Combine buttermilk, hot sauce, and salt. Add chicken pieces, ensuring they're fully covered. Refrigerate overnight or at least 8 hours.
Make the seasoned flour: Combine flour, seasoned salt, paprika, garlic powder, onion powder, cayenne, black pepper, and celery salt. Mix thoroughly.
Temper the chicken: Remove chicken from refrigerator 1 hour before frying. Room temperature chicken cooks more evenly.
Heat the shortening: Melt shortening in a large cast iron skillet to 1.5 inches depth. Heat to 350°F (175°C). Cast iron is essential for even heat.
Dredge thoroughly: Remove chicken from buttermilk, let excess drip off. Coat completely in seasoned flour, pressing firmly. Shake off excess and rest 10 minutes.
Fry the chicken: Place pieces skin-side down in hot shortening. Don't crowd the pan. Fry dark meat 15-18 minutes per side, white meat 12-15 minutes per side.
Check for doneness: The crust should be deep golden brown. Internal temperature must reach 165°F (74°C). The color is key - Harlem chicken is known for its rich color.
Drain properly: Transfer to a wire rack set over a baking sheet. Never use paper towels - they create soggy spots. Season with a light salt sprinkle.
Rest the chicken: Let rest 5-7 minutes before serving. This allows the crust to set and juices to redistribute.
Serve Harlem style: Plate alongside fresh waffles with maple syrup and hot sauce on the side, or serve classic soul food style with collard greens and mac and cheese.
💡 Pro Tips & Variations
- Use Crisco shortening: Traditional Harlem restaurants use vegetable shortening for that authentic flavor and perfect golden color.
- Don't skip the hot sauce in the brine: It doesn't make the chicken spicy - it tenderizes and adds depth of flavor.
- Season at every stage: Salt the brine, season the flour, and season again right after frying.
- Chicken and waffles history: This combination was popularized at Wells Supper Club in Harlem in the 1930s.
- Make it a late-night meal: True to Harlem tradition, this chicken is perfect after a night out - it was originally served to jazz musicians after their sets.
- Pair with hot honey: Modern Harlem restaurants often serve with Mike's Hot Honey for a sweet-spicy kick.