Classic fried chicken

By Side Passion

Ingredients

• 1 & 1/4 C all purpose flour
• 2/3 C cornstarch
• Coarse salt and ground pepper
• 1 qt buttermilk
• 10 pieces chicken- leg & thighs with skin
• 3 C vegetable oil

Details

Servings 4
Preparation time 200mins
Cooking time 245mins

Preparation

Step 1

In a Wide, shallow dish or pie plate, whisk together flour, cornstarch, 2 teaspoons salt, and 1/4 teaspoon pepper. Transfer 1 & 1/4 cups flour mixture to an air-tight container; set aside. In a large glass bowl, whisk together buttermilk, 2 tablespoons salt, and 3/4 teaspoon pepper. Dredge chicken in flour mixture, then submerge in buttermilk mixture. Cover and refrigerate for 3 hours(or up to overnight).

Place a wire rack on a rimmed baking sheet lined with paper towels. In a large cast-iron or other heavy skillet, heat oil to 350* over medium heat(a small cube of bread should brown in less than one minute). Transfer reserved flour mixture to a wide shallow dish. In batches, lift chicken from buttermilk, letting excess drip off, and dredge in flour mixture.

Fry chicken until golden brown and cooked through, 16-20 minutes per batch, flipping once (adjust heat if browning too quickly). With tongs, transfer chicken to rack to drain, 5 minutes, then serve.