Wednesday, February 15, 2012

Perfect Buttermilk Skillet Fried Chicken

  Here's what I'm going to try tonight!

Lip smackin, finger-lickin good!
 2 Tbsp. kosher salt, divided
2 tsps. plus 1 Tbsp. black pepper
1-1/2 tsp. paprika
3/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 3-4 lb. chicken cut into 10 pieces
1 cup buttermilk
1 large egg
3 cups all-purpose flour
1 Tbsp. cornstarch
Peanut oil (for frying)
One 24 oz. bottle of peanut oil was the perfect amount.

Whisk 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl.  Season chicken with spices.  Place chicken in a medium bowl, cover and chill overnight.
Let chicken stand covered at room temperature for 1 hour.  Whisk buttermilk, egg, and 1/2 cup water in a medium bowl.  Whisk flour, cornstarch, remaining 1 Tbsp. salt, and remaining 1 Tbsp. pepper in a 9 x 13 baking dish.

Pour oil into a 10-12" cast iron skillet to a depth of 3/4".  Heat over medium-high heat until thermometer register 350 degrees.

Working with 1 piece at a time, dip chicken buttermilk mixture, allowing excess to drip back into bowl.  Dredge in flour mixture; shake off excess.  Place 5 pieces of chicken in skillet.  Fry, turning with tongs every 1-2 minutes until skin is deep golden brown and chicken registers 165 degrees, about 10 minutes for wings and 12 minutes for thighs legs and breasts.
I went 12-14 minutes for the bigger pieces and dark meat if you don't have a thermometer.
Remove chicken from skillet and transfer to cooling rack.  Let cool ten minutes. 





~Bon Appetit!

5 comments:

  1. Your Fried Chicken looks awesome. I have something for you. Check out my post on Saturday.

    ReplyDelete
  2. The hubby loves fried chicken but I rarely make it b/c it never stacks up to his grandmother's (or mine). I will definitely try peanut oil.

    ReplyDelete
  3. Bigger fan of using a deep fryer instead. Less turning and more even cooking. Good both ways...

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  4. I substituted gluten free all purpose flour, fried the chicken in my big spaghetti pot with just two inches of oil in the pan. No spattering mess...just fabulous chicken!

    ReplyDelete

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