Classic Fried Chicken

By Hoochsmom

Ingredients

• 1 tsp. vegetable oil
• Neck, giblets (exluding liver), and back from a 3-lb. chicken, chopped into 2-inch pieces
• 1 small yellow onion, quartered
• Kosher salt
• 3 Tbs. reserved chicken frying oil (or 3 Tbs. vegetable oil)
• 3 Tbs. all-purpose flour
• 1-1/2 tsp. chopped fresh thyme
• 1 tsp. lemon juice
• Freshly ground black pepper
• 1-1/2 cups buttermilk
• Fine sea salt and freshly ground black pepper
• 1 whole small (3- to 3-1/4-lb.) chicken, cut into 10 pieces
• 9 oz. (2 cups) unbleached all-purpose flour
• 1 Tbs. sweet paprika
• 2 to 3 cups vegetable oil

Details

Servings 1
Adapted from finecooking.com

Preparation

Step 1

How to Make Fried Chicken

Not only is it cheaper to buy a whole chicken than one sold in parts, but you can also use the neck, giblets, and back to make a gravy for the fried chicken.

Make the batter

In a large bowl, mix the buttermilk with 2 tsp. sea salt and 1/2 tsp. pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 4 and up to 24 hours, turning occasionally.

Make the Broth for the Gravy (optional)

Heat the oil in a large (4-quart) saucepan over medium-high heat. Add the chicken parts and onion and cook, stirring often, until the chicken parts lose their raw color, about 5 minutes. Reduce the heat to low, cover, and cook, stirring occasionally, until the chicken parts release juices, about 20 minutes. Add 1 quart of water and 1/2 tsp. salt. Increase the heat to medium high, bring to boil, and then reduce the heat to maintain a simmer. Simmer until the broth is flavorful, about 20 minutes. Strain the broth into a 1-quart glass measuring cup. (You will need 1-1/2 cups for the gravy; reserve remaining broth for another use.) Set aside.

When you’re ready to fry the chicken, put the flour, paprika, 2 tsp. sea salt, and 1/2 tsp. pepper in a large doubled brown paper bag, and shake to combine. Working in 2 batches, drop the chicken pieces into the flour mixture, fold the top of the bag closed, and shake to coat completely. Arrange the coated chicken on a large wire rack set over a large rimmed baking sheet. Discard the remaining flour mixture.

Pour enough oil into a deep heavy-duty 12-inch skillet (preferably cast iron) to reach a depth of 1/2 inch. Heat the oil over medium-high heat until a deep fat/candy thermometer clipped to the side of the skillet without touching the bottom registers 350°F.

Carefully arrange the chicken skin side down in the hot oil—it’s fine if the pan is very crowded. The temperature will drop to about 300°F. Partially cover the skillet with a lid or a baking sheet, leaving the thermometer visible, and fry until golden-brown, about 5 minutes, adjusting the heat as needed to maintain 300°F to 325°F. If necessary, move the pieces around for even browning. Turn the chicken over and fry, uncovered, until browned all over and an instant-read thermometer registers 165°F when inserted into the thickest part of each piece, 5 to 7 minutes more.

Make the Gravy (optional)

Strain the hot oil from frying the chicken into a heat-safe container. Pour 3 Tbs. of the oil back into the same skillet and set it over medium-high heat. Whisk in the flour and cook, whisking constantly, until the flour mixture is golden-brown, 1 to 2 minutes. Whisk in the 1-1/2 cups broth and the thyme and bring to a simmer. Continue to simmer, stirring often, until thickened, 2 to 3 minutes more. Add the lemon juice and season to taste with salt and pepper. Serve immediately with the fried chicken.

This was excellent and not hard at all to make-- a big hit with the whole family too. I had never fried chicken before and it worked great.

Excellent, easy and fries at a low enough temperature that it doesn't make a mess of my kitchen.