Fried Chicken (Michael Symon)

By joenelson2516

Ingredients

• 3 pounds chicken thighs and legs
• salt and pepper
• 1 bottle hot sauce
• 3 cups buttermilk
• 3 cups flour (for dredging)
• Vegetable oil (for frying)
• 1/2 pound bacon
• 2 scallions (chopped)

Preparation

Step 1

The night before season the chicken generously with salt and pepper. Place the chicken in a re-sealable bag and pour in hot sauce. Massage chicken in bag and marinate in fridge overnight.
Remove chicken from marinade and discard hot sauce. Pour buttermilk in a shallow container and place flour in a shallow container as well. Season flour with salt and pepper.
Set up resting rack on sheet tray. Dip chicken in pieces in buttermilk, then dredge in flour. Place on rack, uncovered in refrigerator for 6 hours.
Preheat large pot of oil to 325 degrees F. Remove chicken from fridge for 15 minutes prior to use. Place bacon in the oil to render. Fry in batches until golden brown, about 10-12 minutes. Remove bacon once crisp, chop.
Remove chicken and place on paper towel lined plate. Sprinkle with salt immediately. Serve topped with bacon and scallions.