Ingredients: |
Ingredients: 1 cups buttermilk (make total: 1 1/4 cup)
1 T. salt
Dash hot sauce
1 teaspoons ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
pinch cayenne pepper
3 1/2 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat (see note) (Cut chicken to make sure all same size)
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 t. salt
2 t. pepper
3/4 t. garlic powder
3/4 t. paprika
pinch cayenne
1/4 cup buttermilk
1 3/4 cups vegetable oil
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Directions: |
Directions:Whisk in large bowl, 1 cup buttermilk, 1 T. salt, hot sauce, 1 t. pepper, ¼ t. garlic powder, ¼ t. paprika, & pinch of cayenne together.
Add chicken & turn to coat.
Refrigerate, covered, at least 1 hour or up to overnight.
Adjust oven rack to middle position & heat oven to 400 degrees.
Heat oil in 11-inch straight-sided sauté pan over medium-high heat to 375 degrees.
Whisk in large bowl, flour, baking powder, 1 t. salt, 2 t. pepper, ¾ t. garlic powder, ¾ t. paprika, & pinch cayenne together.
Add remaining ¼ cup buttermilk to flour mixture & mix with fingers until combined and small clumps form.
Working with 1 piece at a time, dredge chicken pieces in flour mixture, pressing mixture onto pieces to form thick, even coating.
Place dredged chicken on large plate, skin side up.
Carefully place chicken pieces in pan with heated oil, skin side down, & cook until golden brown, 3 to 5 minutes.
Carefully flip & continue to cook until golden brown on second side, 2 to 4 minutes longer.
Transfer chicken to wire rack set in rimmed baking sheet. Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 160 degrees for breasts and 175 for legs and thighs, 15 to 20 minutes. (Smaller pieces may cook faster than larger pieces.
Remove pieces from oven as they reach -correct temperature.)
Let chicken rest 5 minutes before serving. |
Personal
Notes: |
Personal
Notes: A whole 4-pound chicken, cut into 8 pieces, can be used instead of the chicken parts. Skinless chicken pieces are also an acceptable substitute, but meat will come out slightly drier. A Dutch oven with an 11" diameter can be used in place of the straight-sided sauté pan.
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This recipe for (ATK) Easier Fried Chicken is from