Fried Chicken (adapted for deep frying)

[Dave the Cook]

Fried Chicken (adapted for deep frying)

Marlene made this recipe and reported in her Food Blog. Fried chicken is near and dear to the hearts of eGullet Society members, as evidenced in the multi-page Fried Chicken thread.

• 1 3-1/2 pound chicken, cut into ten pieces: two legs, two thighs, two wings, two breasts halved crosswise; skin intact if possible
  
• 1 qt low-fat cultured buttermilk
  
• 1 c Diamond Crystal kosher salt (or 3/4 C Morton’s kosher salt, or 1/2 C table salt; it really doesn’t matter, except kosher salt dissolves easier)
  
• 2 T lemon juice
  
• 1 tsp pepper sauce
  
• 2 T seasoning mix (see below)
  
• 2 c flour
  

Seasoning mix

• 2 T sweet paprika
  
• 1 tsp kosher salt
  
• 1 tsp ground ancho chile
  
• 1 tsp ground black pepper
  
• 1/2 tsp dried thyme
  
• 1/2 tsp cayenne
  
• 1/2 tsp granulated garlic
  
• 1/2 tsp granulated onion
  

1. Pour one quart very hot tap water in a large bowl. Whisk in the salt, lemon juice and pepper sauce. Add one quart of ice water, and stir to blend.

2. Place chicken in brine for three hours, turning pieces every 45 minutes.

3. Drain chicken and rinse. Pour buttermilk into bowl, and add chicken. Cover and refrigerate for at least six hours, and up to 24. Turn chicken every once in a while.

4. Drain chicken in a colander -- but don't rinse it -- then lay out on a rack over a sheet pan (or lay the rack right over the sink, if you can).

5. Start heating the oil to 365 F. Put the flour in a heavy paper bag (authentic) or a zip-lock bag (easier). Get another rack and sheet pan ready, or lay out a good-sized sheet of waxed paper or parchment.

6. Sprinkle the chicken with seasoning mix on all sides.

7. Two or three pieces at a time, either drop the chicken in the bag and shake to coat. As each piece is floured, remove it to the second rack or the paper.

8. Heat oven to 170 F, and set a sheet pan with a rack on the middle oven rack. (If you’re like most people, you’ll have to wash and dry the first one.)

9. When the chicken is dry (or nearly so) and the oil is hot, fry the chicken three or four pieces (as long as the fryer isn’t crowded) at a time, about 15 minutes, to an internal temperature of 160 F for breasts, and 170 F for thighs. Fry the thighs and legs first, then breasts, then wings. As the pieces are done, put them on the rack in the oven, and leave the oven door open a crack.

Keywords: Main Dish, Lunch, Vegetarian, Dinner, Chicken, Breakfast

( RG1172 )