Ingredients: |
Ingredients: 2 Tbsp. kosher salt, divided
2 tsp. plus 1 Tbsp. freshly ground pepper
1 1/2 tsp. paprika
3/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 3-4 lb. chicken, cut into 10 pieces, backbone and wing tips removed
1 cup buttermilk
1 large egg
3 cups all-purpose flour
1 Tbsp. cornstarch
Peanut Oil
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Directions: |
Directions:Special Equipment Needed: Cast Iron skillet 10-12", deep-fry thermometer, instant read meat thermometer, wire or mesh rack that fits into a baking sheet with shallow sides.
Note that not all the salt and pepper are used in the first step.
1) Whisk 1 Tbsp. salt, 2 tsp. pepper, paprika, cayenne, garlic powder, onion powder in a small bowl. Place the chicken in a bowl or air-tight container large enough to cover all of it. Add the seasonings and coat well. Refrigerate over-night.
2) Let the chicken set out at room temperature for an hour. Whisk buttermilk, egg, and 1/2 cup water in a medium sized bowl. Whisk flour, cornstarch, remaining 1 Tbsp. each of salt and pepper in a 9 x 12 baking dish.
3) Pour oil in skillet 3/4" deep. (if you don't have cast iron, use a heavy skillet without non-stick coating) Prop the thermometer on the side so the bulb is submerged in the oil. Heat over medium-high heat until oil reaches 350º. Set the wire rack into the pan.
4) Working with one piece at a time, (one hand for the wet ingredients and one hand for the dry), dip the chicken into the buttermilk mixture, allowing excess to drip back into the bowl. Dredge in the flour mixture, tapping off the excess on the dish. Set each coated piece on a plate until you have 5 ready to fry.
5) Place 5 pieces of chicken into the oil, turn with tongs every 1-2 minutes, adjust the heat to keep a steady temperature of 300-325º. Fry until the skin is a deep golden brown, and an instant-read thermometer inserted into the thickest part of the chicken reads 165º. It takes about 10 minutes for wings, and 12 minutes for breasts, thighs and legs.
6) Remove chicken from the skillet, allow oil to drip back into the skillet. Set the chicken on the rack. Repeat with the remaining chicken (you can prepare these while the first batch is cooking). Allow chicken to cool at least 10 minutes before serving. |
This recipe for Catherine Breuer's Fried Chicken is from