Crispy Sage Fried Chicken
This juicy, crispy, vaguely-tastes-like-Thanksgiving fried chicken makes an exciting stand-in for the usual turkey. The recipe takes every step to maximize moisture and flavor, so no dry poultry arrives at your table, holiday or otherwise: Start with bone-in, skin-on chicken legs, submerge the pieces in a brine for at least 24 hours, fry low and slow to allow all the fat and connective tissue to render and finally, shower over a boxed stuffing-inspired seasoning. As an optional touch, dredge the chicken pieces in Italian 00 flour instead of all-purpose — its ultra-fine texture makes the crust simultaneously extra crispy and less greasy.
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