EASIER FRIED CHICKEN

By ldelmas

Serves 4

A whole 4-pound chicken, cut into eight pieces, can be used instead of the chicken parts. Skinless chicken pieces are also an acceptable substitute, but the meat will come out slightly drier. If using large chicken breasts (about 1 pound each), cut each breast into three pieces. If using smaller breasts (10 to 12 ounces each), cut each breast into two pieces. A Dutch oven with an 11-inch diameter can be used in place of the straight-sided sauté pan.

Ingredients

• 1-1/4 cups buttermilk
• Salt and pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Dash hot sauce
• 3-1/2 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1-3/4 cups vegetable oil

Preparation

Step 1

. Whisk 1 cup buttermilk, 1 tablespoon salt, 1 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, pinch cayenne, and hot sauce together in large bowl. Add chicken and turn to coat. Cover and refrigerate for at least 1 hour or up to overnight.

2. Adjust oven rack to middle position and heat oven to 400 degrees. Set wire rack in rimmed baking sheet. Whisk flour, baking powder, 1 teaspoon salt, 2 teaspoons pepper, remaining 3/4 teaspoon garlic powder, remaining 3/4 teaspoon paprika, and remaining cayenne together in large bowl. Add remaining 1/4 cup buttermilk to flour mixture and mix with fingers until combined and small clumps form. Working with 1 chicken piece at a time, dredge in flour mixture, pressing mixture onto pieces to form thick, even coating. Place dredged chicken on large plate, skin side up.

3. Heat oil in 11-inch straight-sided sauté pan over medium-high heat until it registers 375 degrees. Carefully place chicken in pan, skin side down, and fry until golden brown, 3 to 5 minutes. (Adjust burner, if necessary, to maintain oil temperature at 375 degrees.) Carefully flip chicken and continue to fry until golden brown on second side, 2 to 4 minutes longer. Transfer chicken to prepared wire rack and bake until breast pieces register 160 degrees and/or drumsticks and thighs register 175 degrees, 15 to 20 minutes. (Smaller pieces may cook faster than larger pieces. Remove pieces from oven as they reach correct temperature.) Let chicken rest for 5 minutes before serving.