Buttermilk Fried Chicken **
Jane Whitworth
This recipe is originally from the New York Times and includes all the tricks to ensure success. We cook this in a 14" Lodge skillet. It turns out amazing!
1 chicken, approximately 3-3 1/2 lbs., cut into ten pieces
3-4 cups buttermilk
3 Tbsp. kosher salt, more as needed
2 tsp. ground black pepper, more as needed
1 1/2 cups all-purpose flour
3 cups canola oil, more as needed
Step 1: Place the chicken pieces in a bowl and toss them with buttermilk, 2 Tbsp. of salt and a healthy grind of black pepper. Cover and marinate for at least an hour, and up to a day.
Step 2: Combine flour, 1 Tbsp. of salt, and 2 tsp. of pepper in a large bowl, or ideally, a paper bag large enough to accommodate the flour and all the pieces of chicken.
Step 3: Pour oil into a large, heavy-bottomed cast-iron skillet with high sides and a lid, to a depth of a few inches. Heat oil over medium-high heat to 350 degrees.
Step 4: Place the chicken pieces in the paper bag filled with flour mixture and shake well to coat, or toss them in the bowl with the flour mixture to achieve a similar result.
Step 5: Set a rack on a baking sheet or tray. Shake off excess flour and fry the pieces of chicken skin-side down, in batches so as not to crowd the pan, for about 5-15 minutes, covered by the lid. Remove the lid, turn over the chicken pieces, and cook for about 5-15 minutes more, uncovered, until they are cooked through and a deep gold brown. The color is as important as the time. Watch your chicken, and get it out when it's golden brown.
Step 6: Remove chicken to a rack to drain and rest, sprinkle with salt and serve warm or at room temperature.
This recipe is originally from the New York Times and includes all the tricks to ensure success. We cook this in a 14" Lodge skillet. It turns out amazing!
1 chicken, approximately 3-3 1/2 lbs., cut into ten pieces
3-4 cups buttermilk
3 Tbsp. kosher salt, more as needed
2 tsp. ground black pepper, more as needed
1 1/2 cups all-purpose flour
3 cups canola oil, more as needed
Step 1: Place the chicken pieces in a bowl and toss them with buttermilk, 2 Tbsp. of salt and a healthy grind of black pepper. Cover and marinate for at least an hour, and up to a day.
Step 2: Combine flour, 1 Tbsp. of salt, and 2 tsp. of pepper in a large bowl, or ideally, a paper bag large enough to accommodate the flour and all the pieces of chicken.
Step 3: Pour oil into a large, heavy-bottomed cast-iron skillet with high sides and a lid, to a depth of a few inches. Heat oil over medium-high heat to 350 degrees.
Step 4: Place the chicken pieces in the paper bag filled with flour mixture and shake well to coat, or toss them in the bowl with the flour mixture to achieve a similar result.
Step 5: Set a rack on a baking sheet or tray. Shake off excess flour and fry the pieces of chicken skin-side down, in batches so as not to crowd the pan, for about 5-15 minutes, covered by the lid. Remove the lid, turn over the chicken pieces, and cook for about 5-15 minutes more, uncovered, until they are cooked through and a deep gold brown. The color is as important as the time. Watch your chicken, and get it out when it's golden brown.
Step 6: Remove chicken to a rack to drain and rest, sprinkle with salt and serve warm or at room temperature.
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