Fried Chicken

By Cookedup

This is the only fried chicken recipe you’ll ever need. To learn the best way to cut a chicken into ten pieces and see a video of the recipe being prepared from start to finish in our test kitchen, go to bonappetit.com/go/friedchicken.

Read More http://www.bonappetit.com/recipes/2012/02/skillet-fried-chicken#ixzz1qiXwBCbr

Ingredients

• special equipment:
• 2 tablespoons kosher salt, divided
• 2 teaspoons plus 1 tablespoon freshly ground black pepper
• 1 1/2 teaspoons paprika
• 3/4 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 3–4-lb. chicken (not kosher), cut into 10 pieces, backbone and wing tips removed
• 1 cup buttermilk
• 1 large egg
• 3 cups all-purpose flour
• 1 tablespoon cornstarch
• Peanut oil (for frying)
• A deep-fry thermometer
• Read More http://www.bonappetit.com/recipes/2012/02/skillet-fried-chicken#ixzz1qiYIX85U

Preparation

Step 1

Whisk 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. Season chicken with spices. Place chicken in a medium bowl, cover, and chill overnight.
Let chicken stand covered at room temperature for 1 hour. Whisk buttermilk, egg, and 1/2 cup water in a medium bowl. Whisk flour, cornstarch, remaining 1 Tbsp. salt, and remaining 1 Tbsp. pepper in a 9x13x2" baking dish.
Pour oil into a 10"–12" cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of 3/4". Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 350°. Meanwhile, set a wire rack inside a large rimmed baking sheet.
Working with 1 piece at a time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture; tap against bowl to shake off excess. Place 5 pieces of chicken in skillet. Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.
Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.
Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.


Read More http://www.bonappetit.com/recipes/2012/02/skillet-fried-chicken#ixzz1qiYYaMEn