Poached Cooking

Fried Chicken from Magnolia Table by Joanna Gaines

YIELD: 4-8 servings

TOTAL TIME: 1 hour 20 min + overnight


  • 4 cups buttermilk
  • 2 tablespoons garlic powder
  • 1 tablespoon salt
  • Ground black pepper
  • 8 pieces of bone in chicken
  • 10 cups vegetable oil for frying
  • 3 large eggs
  • 3 cups all-purpose flour
  • Kosher Salt
  • Sticky Poppy Seed Jam

In a large container or ziptop bag, whisk together in the buttermilk, garlic powder, salt and 1 teaspoon of pepper. Add the chicken and turn the pieces to coat completely in the buttermilk. Cover the container and refrigerate overnight.

Pour 4 inches of 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 degrees 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 int he 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 and 350 degrees F.

Fry the chicken until the juices run clear when pierced, about 10 minutes, or until 165 degrees F internally. Use tongs to transfer the chicken to the wire rack to drain for 5 minutes. Lightly salt the chicken. Return the oil temperature to 350 degrees F. Repeat.

Transfer to a platter. Serve warm with the poppy seed jam.

Store the chicken in a covered container in the refrigerator for up to 2 days. Reheat in a 350 degrees F oven for 15-20 minutes.

Sticky Poppy Seed Jam

YIELD:1 cup

TOTAL TIME:15 minutes


  • 1 cup honey
  • 2 tablespoons poppy seeds
  • 1 teaspoon grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon grated orange zest
  • 1 teaspoon fresh orange juice
  • 1/2 teaspoon dark brown sugar

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 occasionally. Remove from the heat and let cool slightly. The jam will thicken as it colls and should appear sticky, like honey.

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.