Extra-Crunchy Fried Chicken |
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Prep Time: 70 Minutes Cook Time: 0 Minutes |
Ready In: 70 Minutes Servings: 8 |
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From Cook's Country by America's Test Kitchen, episode 106, All-American Picnic. Brining makes the chicken juicy and flavorful. The baking powder adds lift and makes for a crunchy coating; wetting the flour to make big crumbs does the same. Ingredients:
2 cups buttermilk, divided |
2 tablespoons table salt or 4 tablespoons kosher salt |
1 (3 1/2 lb) roasting chickens, cut in 8 pieces |
3 cups all-purpose flour |
3/4 teaspoon dried thyme |
1/2 teaspoon ground black pepper |
1/4 teaspoon garlic powder |
2 teaspoons baking powder |
Directions:
1. Remove 6 tbsp buttermilk and set aside. To remaining buttermilk, add salt and whisk until dissolved. Cut chicken in 8 pieces (2 legs, 2 thighs, cut each breast in half). Submerge chicken in buttermilk brine. Cover and refrigerate for 1 hour.
2. In a bowl, whisk together flour, thyme, pepper, garlic powder and baking powder. Add reserved buttermilk and toss with fingertips to form pea-sized crumbs.
3. Drain chicken and transfer to breading, 2 pieces at a time. Pack breading onto chicken firmly.
4. Heat 4-5 cups vegetable shortening or peanut oil to 375°F It should be about 3/4 deep in the pot. Place chicken into hot fat, skin side down. The temperature will drop to about 300°F; maintain the temperature at 310-315°F Cover pot and cook 8-10 minutes; check chicken after 4 minutes to ensure even browning, and move pieces around if needed. After 8-10 minutes, turn pieces over; cook another 6-8 minutes until the second side is also golden brown.
5. Remove chicken and drain on paper towels. Allow to drain and cool 5-10 minutes before serving.
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