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Cold Fried Chicken




Source of Recipe


Tyler Florence’s Real Kitchen


Recipe Introduction


I wanted to do cold fried chicken for July 4th. I was looking for a recipe for the chicken that would be good cold as well as hot (not all of them are) plus, I was cooking FIVE chickens and really didn't want all that mess in my kitchen. I have had NO luck with so called 'Oven Fried' chicken, so I knew I had to fry it. I got very lucky - success on both counts! I just got Tyler F.'s new "Real Kitchen" cookbook and it had a recipe for cold fried chicken, so I decided to give it a try. Also, my dad gave me a turkey fryer and I decided to try doing the chicken outside in that. Everything worked wonderfully. The chicken deep fried to a beautiful, crisp, deep golden brown. Very juicy and delicious hot and still moist and tasty, with a tight crust cold! Our favorite hot fried chicken is still 'Shelly's Fried Chicken', but this is a great recipe! Make sure that you buy a whole small chicken and cut it up yourself – those gargantuan pieces that come eight legs to a pack and such are just too big – they burn outside while still raw inside.


List of Ingredients




1 frying chicken, 3 ½ lb., cut into 8 serving pieces
2 c. buttermilk
¼ c. water
2 t. hot sauce
3 c. flour
1 T. garlic powder
1 T. onion powder
2 t. sweet paprika
2 t. cayenne
Sea salt and freshly ground black pepper
Canola oil, for frying


Recipe



Rinse the chicken pieces and pat dry with paper towels. In a large bowl, combine the buttermilk, water, and hot sauce. Soak the chicken pieces, turning to coat, then cover and refrigerate for at least 2 hours (24 is better). (I use those plastic shoe storage boxes that you can get at Dollar Tree for this and all my brining - they stack up in the fridge better).

Place the flour in a large shallow platter. Add the garlic powder, onion powder, paprika and cayenne; season with lots of salt and pepper. Mix the seasoned flour together with your fingers so that all the ingredients are thoroughly incorporated. Taste the flour; it should have a nice balance of seasoning. Roll the marinated chicken pieces in the flour, few at a time, until well coated. Bathe the chicken in the buttermilk again and then roll it around in the seasoned flour one more time. Let the chicken sit in the flour and dry out while you heat the oil; this will help the crust stay on better. The butter milk will be absorbed by the season flour, which then fries up to form a crunchy crust.

Heat 1 inch oil in a large skillet or electric fryer to 375 degrees. Working in batches, carefully add 3 or 4 pieces of chicken in a single layer, skin side down. Fry for 5 minutes; then turn the pieces over and fry the other side for 5 minutes. Make sure that fat continues to bubble around the chicken; lift the chicken pieces with tongs now and again to check for even browning. Continue to turn and fry a total of 20 minutes until you’ve got a golden, crisp skin with even color (to an inner temperature of 160 degrees). Remove the chicken to a platter lined with paper towels and repeat with the remaining pieces. Let the chicken cool to room temperature before refrigerating so it doesn’t get soggy. Refrigerate for several hours before serving.

Serves 4 – 6.