Fried Chicken

👥 6 servings
🗣️ English (detected)
category: Fried & Crispy
counters: Meat and Three, Diner
aka: southern fried chicken, buttermilk fried chicken, chicken on the bone, broasted chicken, pan-fried chicken
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 325°F, 8 min a side
#chicken #southern #deep-fry #buttermilk #cast iron

From: John Chen's Tabular Recipes

🥘 Ingredients

  • whole chicken 4 lb
  • buttermilk 4 cup
  • kosher salt 2 Tbs
  • hot sauce 2 Tbs
  • all-purpose flour 3 cup
  • cornstarch ½ cup
  • paprika 1 Tbs
  • garlic powder 2 tsp
  • onion powder 2 tsp
  • black pepper 2 tsp
  • fine sea salt 1 Tbs
  • peanut oil 6 cup

🍳 Cookware

  • cast-iron skillet
  1. 1
    Fry in two batches and let the fat climb back to 325°F between them.
  2. 2
    Cut whole chicken into 8 pieces, wings and backs kept for stock.
  3. 3
    Brine @&( timer in buttermilk , kosher salt , hot sauce for 4 hr .
  4. 4
    Whisk all-purpose flour , cornstarch , paprika , garlic powder , onion powder , black pepper , fine sea salt .
  5. 5
    Dredge @&( timer in @&( timer , pressing it on, then leave it on a rack to 15 min .
  6. 6
    Fry @&( timer in peanut oil at 325°F (165°C) in a cast-iron skillet for 16 min , turned once.
  7. 7
    Drain it on a rack and not on paper. Paper traps the steam under the pieces and softens the crust.

Actions

📥 Download .cook File 🔗 View Original
← Back to Search