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Response to RandySF (Original post)

Mon Aug 6, 2012, 10:19 PM

19. Mrs. Knott's famous fried chicken (Knott's Berry Farm)

I made this for July 4 this year. Wish I had some now!

I posted the following on DU a long time ago.

Fried Chicken a la Cordelia Knott
Edited on Sat Jul-30-11 12:05 PM by grasswire
I found the following recipe on the Internet about twelve years ago. I've made it several times, and it is very good. To be nostalgic for Mrs. Knott's original dinner, serve the chicken with a side of stewed rhubarb, some hot buttermilk biscuits with butter and boysenberry jam, mashed potatoes with cream gravy, a side dish of bread and butter pickles.....and for dessert a slice of boysenberry pie. Yum yum!

Here's the recipe:

My first job out of High School was working at the amusement park Knott's Berry Farm in Buena Park. On a personal tour given by Mrs. Cordelia Knott herself, I learned the technique of soaking and chilling the chicken in salted water in preparing the famous fried chicken. -- Hope Pryor


1/2 cup kosher salt
1 whole chicken, cut into pieces
1 3/4 cups all purpose flour
2 tsp dried thyme
1/4 tsp garlic powder
pinch of cayenne pepper
1 tsp salt
1/2 tsp black pepper
2 eggs
1/2 cup buttermilk
peanut oil for frying

In a large bowl or pot, dissolve 1/2 cup kosher salt in 3 quarts of water. Rinse chicken pieces and add to bowl. Cover and refrigerate for 2 hours. Remove chicken pieces, and rinse under cool water, lay out on paper towels.

Mix together the flour and seasonings, and place in a large zip lock style plastic bag. Shake to mix.

In a medium bowl, whisk the eggs, then whisk in the buttermilk.

Dip half the chicken pieces in the buttermilk, then place in the plastic bag. Shake and lay out on a wire rack. Repeat with remaining pieces. Put the rack on a large baking sheet and place in the refrigerator for 1-2 hours to set.

Pour peanut oil to a depth of 3/4 inches in a large iron dutch oven. Heat over medium-high. When oil is heated, arrange chicken pieces in the pan skin side down and cover the pan. After 5 minutes, remove the cover. Rearrange pieces if some are browning more quickly than others. After 5 more minutes, turn the pieces over. Cook uncovered for 8-10 more minutes, or until done.

Remove the fried chicken to a clean wire rack set over a large paper bag or paper towels and allow to drain.

Serves 4.

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RandySF Aug 2012 OP
Mojorabbit Aug 2012 #1
no_hypocrisy Aug 2012 #9
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grasswire Aug 2012 #19
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