How to Make Fried Chicken

By ltrodrigu

Ingredients

• 1/4 cup cornstarch
• 2 cups milk
• 1 (3 1/2-pound) chicken, cut into 8 or 10 pieces
• 2 cups all-purpose flour
• Fine sea salt
• Freshly ground black pepper to taste
• 1-2 cups vegetable oil, lard or shortening
• 1/4 teaspoon cayenne pepper or 1 teaspoon Tabasco sauce (optional)

Details

Servings 8
Adapted from wsj.com

Preparation

Step 1

Pour milk into a bowl large enough to hold chicken as well. Add cayenne or Tabasco, if using. Add chicken and turn to coat. Remove chicken pieces and set on a wire rack to allow excess milk to drain off, 5 minutes.

In a large Ziploc bag, combine flour, cornstarch, 1½ teaspoons sea salt and 1 teaspoon black pepper. Add chicken, a few pieces at a time, to flour mixture in bag, seal and shake to coat. Shake off any excess and set on wire rack.

Set a large, heavy skillet over medium-high heat. Add ¾ inch oil. (Oil should come no more than halfway up sides of chicken pieces.) Heat to 375 degrees, using a hot-oil thermometer to monitor temperature. Slip a few chicken pieces, skin-side down, into hot oil. (Do not crowd pan.) Cook, turning frequently, until chicken is golden all over, about 20 minutes. Lower heat to medium and continue to cook until meat is cooked through, 5-15 minutes more. Drain on paper towels. Repeat with remaining chicken.