Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Bon Appétit’s Skillet Fried Chicken




Source of Recipe


Bon Appétit Magazine February 2012


Recipe Introduction


This was great fried chicken. I really liked that you got moist, tender chicken without brining. There is an overnight rest in the fridge after you put on the rub, though, so you’ll need to keep that in mind. I still think that Shelly’s Fried Chicken is slightly better. A couple of notes: I made this after both Marlene and SilverSage at Cookskorner.com had tried the recipe. SilverSage’s partner found it overly salty and so did some of the commenters at the magazine website. I reduced the total salt by 1/4. We still found it a little too salty. Next time, I’ll reduce it by 1/2. Also, this recipe doesn’t call for a post-dredge rest in the fridge. I always do that; because it helps the coating to adhere and because I like to get all of the dredging impedimenta cleaned up before frying and serving. I did this, but it ended up being for a couple of hours instead of just the usual 30-40 minutes. I think this reduced the crispness factor slightly. Not a lot, but enough that I’d like to make sure that I only rest for 30-ish minutes next time. Lastly, the recipe calls for cooking the chicken to 165 degrees. This turns out a little underdone for me. I think I’d prefer 170 next time. Really lastly, I used only 1/4 t. cayenne and it was plenty spicy.


List of Ingredients




2 T. Kosher salt, divided
2 t. plus 1 T. freshly ground black pepper
1 1/2 t. paprika
3/4 t. cayenne pepper
1/2 t. garlic powder
1/2 t. onion powder
1 3–4-lb. chicken (not kosher), cut into 10 pieces, backbone and wing tips removed
1 C. buttermilk
1 large egg
3 C. all-purpose flour
1 T. cornstarch
Peanut oil (for frying)


Recipe



Mix 1 T. salt, 2 t. pepper, paprika, cayenne, garlic powder and onion powder. Rub over the chicken pieces and place chicken in a covered container or zipper bag and refrigerate overnight.

Remove chicken from refrigerator and let stand at room temperature for one hour.

Mix buttermilk, egg and 1/2 cup water in a medium bowl. In a large bowl, mix flour, cornstarch, remaining 1 T. salt and remaining 1 T. pepper.

Pour 3/4-inch of oil into a 10-12-inch cast iron skillet and heat to 350 degrees over medium-high heat. Place a wire rack into a large baking sheet.

Dip each piece of chicken into the buttermilk mixture, let excess drip off and then roll thoroughly in the flour mixture. Shake to remove excess flour. Place in the hot oil. Do not crowd. Cook a few pieces at a time, turning every 1-2 minutes. You want the oil to be 300-325 degrees. Remove the chicken pieces when they are golden brown and about 165 degrees. Wings will take about 10 minutes and the other pieces about 12 minutes. Drain on rack and let cool for about 10 minutes before serving.

Serves 4.