Classic Fried Chicken

Classic Fried Chicken
Classic Fried Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    3 lb. chicken, cut into 10 pieces, or 3 lbs. chicken pieces

  • salt and pepper

  • 1

    qt. buttermilk

  • 2

    tsp. hot sauce

  • 1

    bay leaf

  • 3

    cloves garlic, smashed

  • 3

    sprigs thyme

  • 3

    c. all purpose flour

  • 1

    Tbsp. baking powder

  • 1

    Tbsp. sweet paprika

  • 1

    Tbsp. onion powder

  • 3/4

    tsp. cayenne pepper

  • Peanut or vegetable oil, for frying

  • Vegetable shortening, for frying

Directions

Season the chicken generously with salt and pepper; place on baking sheet, cover loosely with plastic wrap and refrigerate 1 hour. Mix buttermilk, hot sauce, bay leaf, garlic and thyme in a large resealable plastic bag. Add the chicken, making sure the pieces are submerged. Seal and refrigerate 2 to 4 hours. Mix the flour, baking powder, paprika, onion powder, cayenne, 3 1/2 tsp. salt and 1 1/2 tsp. pepper in a separate resealable bag. Fill a deep 12-in. cast iron skillet halfway with equal parts peanut oil and shortening. Heat over med heat until a deep-fry thermometer registers 350. Remove about half the chicken pieces from the buttermilk mixture, letting the excess drip off. Transfer to the bag of seasoned flour; seal and shake to thoroughly coat. Remove from the bag, shake off any excess flour and transfer to a rack. Carefully lower the coated chicken into the oil. The temperature will drop to 300 to 325; adjust the heat to maintain this temperature so the crust doesn't burn before the meat is cooked. Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tong to check the browning; continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones. A thermometer should register 160 in the breasts and 170 in the thighs and drumsticks. Remove the chicken to a clean rack to drain, sprinkle with salt and let rest a few minutes. Repeat with the remaining chicken. Serve hot or at room temp.

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