Ingredients: |
Ingredients: 1 quart whole milk
Kosher salt
1/2 cup sugar
Two 4-pound chickens, each cut into 8 pieces
2 cups buttermilk
2 large eggs, lightly beaten
1 teaspoon sweet paprika
1 teaspoon hot sauce
1/2 teaspoon freshly ground pepper
2 teaspoons baking powder
1 1/2 teaspoons baking soda
About 5 cups all-purpose flour
1 quart vegetable oil, for frying
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Directions: |
Directions:1.
In a small saucepan, combine 1 cup of the milk with 3/4 cup of
kosher salt and the sugar and stir over moderate heat just until
the sugar and salt dissolve, about 2 minutes. Transfer to a large,
deep bowl and add the remaining 3 cups of milk. Add the chicken
pieces and refrigerate for 4 hours. Drain the chicken and pat
thoroughly dry.
2.
In a bowl, mix the buttermilk, eggs, 2 tablespoons of salt, the
paprika, hot sauce and pepper. Whisk in the baking powder and
baking soda. Put half of the flour in a large bowl. Working with a
few pieces at a time, dredge the chicken in the flour, tapping off
any excess. Dip the chicken in the buttermilk, letting the excess
drip off; return the chicken to the flour and turn to coat. Transfer
to a rack. Repeat with the remaining chicken, adding more flour as
needed. If the flour becomes too lumpy, sift it.
3.
Heat the oil in 2 large, deep skillets until shimmering. Working in
batches, add the chicken to the skillets in a single layer, without
crowding, and fry over moderate heat, turning occasionally, until
deep golden and cooked through, 18 to 20 minutes; an instantread
thermometer inserted near the bone should register
160°. Drain the chicken on wire racks lined with paper towels
and fry the remaining pieces. Serve hot or warm |
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