>> title: Fried Chicken
>> category: Fried & Crispy
>> tags: chicken, southern, deep-fry, buttermilk, cast iron
>> counters: Meat and Three, Diner
>> aka: southern fried chicken, buttermilk fried chicken, chicken on the bone, broasted chicken, pan-fried chicken
>> servings: 6
>> time: 5 hr 10 min
>> pairs-with: skillet-cornbread, collard-greens, macaroni-and-cheese, coleslaw
>> slack: unforgiving — 325°F does not forgive a crowded pan or a wet piece going in, and a piece pulled early is raw at the bone
>> capacity: 3 — the cast-iron skillet of fat, fry

>> step: Fry in two batches and let the fat climb back to 325°F between them.
Fry in two batches and let the fat climb back to 325°F between them.

>> step: cut into 8 pieces
Cut @whole chicken{4%lb}(1.8 kg) into 8 pieces, wings and backs kept for stock.

>> step: brine 4 hr
Brine @&(~1)chicken pieces{} in @buttermilk{4%cup}(950 mL), @kosher salt{2%Tbs}, @hot sauce{2%Tbs} for ~brine{4%hr}.

>> step: whisk the dredge
Whisk @all-purpose flour{3%cup}(390 g), @cornstarch{1/2%cup}(65 g), @paprika{1%Tbs}, @garlic powder{2%tsp}, @onion powder{2%tsp}, @black pepper{2%tsp}, @fine sea salt{1%Tbs}.

>> step: dredge, then hydrate 15 min
Dredge @&(~2)brined chicken{} in @&(~1)seasoned flour{}, pressing it on, then leave it on a rack to ~rest{15%min}.

>> step: fry 325°F, 8 min a side
Fry @&(~1)dredged chicken{} in @peanut oil{6%cup}(1.4 L) at 325°F (165°C) in a #cast-iron skillet{} for ~fry{16%min}, turned once.

Drain it on a rack and not on paper. Paper traps the steam under the pieces and softens the crust.