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Perfect Fried Chicken




Source of Recipe


Martha Stewart


Recipe Introduction



Fried Chicken 101

Although fried chicken is often considered unhealthy, the amount of oil absorbed during frying is actually very small. For example, sixteen pieces of fried chicken will absorb a total of 2 3/4 tablespoons of oil, or about 1/2 teaspoon per piece.


Frying Tips
1. Use baking powder in the batter; it causes the coating to puff up in the hot oil, making it extra crunchy.


2. Marinate the chicken overnight in buttermilk to give it a rich, slightly tangy flavor.


3. Fry the chicken in pure vegetable shortening with a bit of bacon fat to produce chicken that is crispy, juicy, and light, with a hint of smokiness.


4. Use a cast-iron skillet; it keeps the fat hot and at an even temperature for beautifully golden (not burned) chicken.



5. Cook the dark meat, which takes a bit longer, separately from the white meat to ensure that it is cooked thoroughly.
Perfect Fried Chicken

Serves 8
Cook dark meat, which takes a bit longer, apart from white meat to ensure doneness. Small chickens called fryers, about 3 pounds, are tender and best for frying. Make sure to use kosher salt in this recipe; if you measure with table salt, it will be too salty.


List of Ingredients




6 cups nonfat buttermilk
1/4 cup plus 5 teaspoons kosher salt
1/3 cup Tabasco Sauce (optional)
2 two- to three-pound chickens, each cut into 8 pieces for frying
3 cups all-purpose flour
1 tablespoon freshly ground black pepper
1 1/2 teaspoons cayenne pepper
2 tablespoons baking powder
2 pounds vegetable shortening
6 tablespoons bacon drippings (optional)

Recipe





1. Combine buttermilk, 1/4 cup salt, and Tabasco sauce, if using, in a large, airtight container. Add chicken pieces, turning to coat in the liquid. Cover, and refrigerate at least 2 hours or overnight.

2. Preheat oven to 200°. Combine flour, remaining 5 teaspoons salt, black and cayenne peppers, and baking powder in a brown paper bag. Shake vigorously.

3. One at a time, place chicken pieces in the bag, and shake to coat. Place coated pieces on a clean plate or tray. Heat vegetable shortening (and bacon drippings, if using) in two 10-inch cast-iron skillets over medium-low heat. Using a frying thermometer to measure temperature, bring shortening to 375°; it should be at a medium, not a rolling, boil. Use tongs to place thighs and drumsticks in skillets. Fry until coating is dark golden on bottom, 10 to 14 minutes; then, using tongs, turn chicken over. Cook until coating is dark golden, another 10 to 14 minutes. An instant-read thermometer inserted into a thigh should register 170°. Drain on brown paper bags or several layered paper towels. Transfer cooked pieces to baking sheets, and place in the oven to keep warm while frying remaining chicken. Using a slotted spoon, remove any bits of coating left in skillets, and discard. Place breasts and wings in skillets. Cook 10 to 14 minutes on each side. Drain on brown paper bags. Remove dark meat from oven, and serve.