Floating Olive Branch


1 whole chicken, cut into 6 or 8 pieces

2 tablespoons Fleur de Sel Premium Sea Salt

1.7 oz (1 tin) Garlic Seasoning

2 cups flour

2 Tbs. cornstarch

1 cup buttermilk

2 egg whites

2 Tbs. vodka

2 each 375ml bottles Hojiblanca Extra Virgin Olive Oil


Place chicken pieces on a large plate or platter and season with sea salt, let rest for 30 minutes at room temperature. Coat the chicken in 4 tablespoons of garlic seasoning and press to adhere.

While the chicken is coming to room temperature, prepare the breading station. Fill one bowl with the dry ingredients (the remaining garlic seasoning, flour, and cornstarch) and whisk to combine. Fill another bowl with buttermilk, egg whites, and vodka, whisk to combine.

In a large dutch oven or fryer preheat oil to 350°F.

While the oil is heating, dip the chicken pieces in the wet mix, transfer to the dry milk, and press to adhere. Place chicken on a baking sheet topped with a wire rack and let rest, again, for 15 minutes (to better adhere to the breading).

Carefully place pieces of chicken (working in batches) in the hot oil and fry for 12-15 minutes, flipping halfway through, or until crispy and cooked through (165°F internal temperature). Remove from the fryer and place on a clean wire rack (with paper towels underneath) to drain.