Easier Fried Chicken

By RobinPD

From America's Test Kitchen. Partly fried and partly baked, using less oil.

Ingredients

• 1 cup buttermilk, divided
• salt
• dash hot sauce
• 1 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/4 tsp cayenne, or to taste
• 2 lbs. chicken parts, bone in, skin on
• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 1 3/4 cups vegetable oil

Details

Servings 4

Preparation

Step 1

Whisk ¾ cup buttermilk, 2 tsp salt, 1 tsp black pepper, ½ tsp garlic powder, ½ tsp paprika, and pinch of cayenne together in a large bowl. Add chicken and turn to coat. Refrigerate, covered, at least 1 hour or overnight.

Adjust oven rack to middle position and heat oven to 400 degrees. Whisk flour, baking powder, 1 tsp salt, and remaining black pepper, ½ tsp garlic powder, and remaining cayenne together in large bowl. Add remaining ¼ cup buttermilk to flour mixture little by little and mix with fingers until combined and small clumps form. Working with 1 piece at a time, dredge chicken pieces in flour mixture, pressing mixture onto pieces to form thick, even coating. Place dredged chicken on large plate, skin side up.

Heat oil in 11-inch straight-sided sauté pan over medium-high heat to 375 degrees. Place chicken pieces in pan, skin side down. Cook 3-5 minutes until underside is golden brown. Turn pieces and cook additional 2-4 minutes. Transfer chicken to wire rack set in rimmed baking sheet. Bake chicken to internal temp of 160 for breast and 170 for thighs and legs, 15-20 minutes. (Smaller pieces will cook faster than large ones.) Let rest 5 minutes before serving.