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Gus's Fried Chicken

Source of Recipe


From "Saveur Cooks Authentic American"



List of Ingredients



• One 3½-pound chicken, rinsed and cut into eight pieces
  
• 1 quart buttermilk
  
• 3 cups flour
  
• 2 tsp paprika
  
• 1 tsp cayenne
  
• Salt and freshly ground black pepper
  
• Peanut oil
  






Instructions



1. Arrange chicken pieces in a single layer in a nonreactive pan. Pour buttermilk over chicken, then cover and refrigerate for at least 2 hours, or as long as overnight.
   
   
2. Combine flour, paprika, cayenne, 2 teaspoons salt, and 1 teaspoon pepper in a large plastic bag and shake to mix thoroughly. Shake chicken pieces one at a time with seasoned flour in bag until well coated.
   
   
3. Pour peanut oil into a large cast-iron skillet to a depth of ¾-inch. Heat oil over medium-high heat until very hot but not smoking, add add chicken, largest pieces first, skin side down. (Work in batches if your skillet won't hold all pieces at the same time.) Reduce heat to medium and cook, turning once, until chicken is golden brown and crispy, 12 to 15 minutes per side. Drain chicken on paper towels and season to taste with salt and pepper.
   
   Serves 4