Classic Fried Chicken
Serves: 5
Terry Wiza
1 January 1970
Based on User reviews:
42
Spice
51
Sweetness
46
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tsps
Hot Sauce1
Bay Leaf3 cloves
Garlic (smashed)3 sprigs
Thyme3 cups
All-Purpose Flour1 tbsp
Baking Powder1 tbsp
Sweet Paprika1 tbsp
Onion Powder3 tsp
Cayenne Pepper1
PeanutDirections:
1
Season the chicken generously with salt and black pepper; place on a baking sheet, cover loosely with plastic wrap and refrigerate 1 hour
2
Mix the buttermilk, hot sauce, bay leaf, garlic and thyme in a large resealable plastic bag
3
Add the chicken, making sure the pieces are submerged
4
Seal and refrigerate 2 to 4 hours
5
Mix the flour, baking powder, paprika, onion powder, cayenne, 3 1/2 teaspoons salt and 1 1/2 teaspoons black pepper in a separate resealable bag
6
Fill a deep 12-inch cast-iron skillet halfway with equal parts peanut oil and shortening
7
Heat over medium heat until a deep-fry thermometer registers 350 degrees F
8
Remove about half of the chicken pieces from the buttermilk mixture, letting the excess drip off
9
Transfer to the bag of seasoned flour; seal and shake to thoroughly coat
10
Remove from the bag, shake off any excess flour and transfer to a rack
11
Carefully lower the coated chicken into the oil
12
The temperature will drop to 300 degrees F to 325 degrees F; adjust the heat to maintain this temperature so the crust doesn't burn before the meat is cooked
13
Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tongs 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
14
(A thermometer should register 160 degrees F in the breasts and 170 degrees F in the thighs and drumsticks
15
) Remove the chicken to a clean rack to drain, sprinkle with salt and let rest a few minutes
16
Repeat with the remaining chicken
17
Serve hot or at room temperature
18
Photograph by Yunhee Kim