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The Ultimate Crispy Fried Chicken

Source of Recipe

From "Cook's Illustrated Revolutionary Recipes"


Recipe Introduction

"Note that the chicken needs to brine for at least 2 hours and then air-dry for at least 2 hours before frying. Avoid using kosher chicken in this recipe or it will be too salty. Use a Dutch oven that holds 6 quarts or more. Maintaining an even oil temperature is key here."

List of Ingredients

â—¦ 8 cups buttermilk
â—¦ 3 garlic heads, cloves separated, peeled, and smashed
â—¦ ½ cup plus 2 tablespoons salt
â—¦ ¼ cup sugar
â—¦ 2 tablespoons paprika
â—¦ 3 bay leaves, crumbled
â—¦ 1 (3 ½-pound) whole chicken, cut into 8 pieces, wings and giblets discarded
â—¦ 3 to 4 cups peanut oil or vegetable shortening
â—¦ 4 cups all-purpose flour
â—¦ 1 large egg
â—¦ 1 teaspoon baking powder
â—¦ ½ teaspoon baking soda


Recipe

Whisk 7 cups buttermilk, garlic, salt, sugar, paprika, and bay leaves together in large container. Add chicken and turn to coat. Cover and refrigerate for at least 2 hours or up to 3 hours.

Set wire rack in rimmed baking sheet. Rinse chicken, place on prepared wire rack, and refrigerate, uncovered, for 2 hours. (Chicken can be covered with plastic wrap and refrigerated for up to 6 hours.)

Adjust oven rack to middle position and heat oven to 200 degrees. Line large plate with triple layer of paper towels. Set second wire rack in second rimmed baking sheet. Add oil to large Dutch oven until it measures about ¾ inch deep and heat over medium-high heat to 375 degrees.

Meanwhile, spread flour in shallow dish. Lightly beat egg, baking powder, and baking soda together in medium bowl, then whisk in remaining 1 cup buttermilk (mixture will bubble and foam). Working with one piece at a time, dredge chicken in flour, shaking off excess, then dip in buttermilk mixture, letting excess drip off. Dredge chicken in flour again, shaking off excess, and return to wire rack.

When oil is hot, carefully transfer half of chicken to pot, skin side down. Cover and fry, adjusting burner, if necessary, to maintain oil temperature of 325 degrees, until deep golden brown, 7 to 11 minutes. (After 4 minutes, check chicken for even browning and rearrange if some pieces are browning faster than others.) Flip chicken and continue to cook until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 6 to 8 minutes longer. (Smaller pieces may cook faster than larger pieces. Remove pieces from pot as they reach correct temperature.) Let chicken drain briefly on prepared plate, then transfer to second prepared wire rack and place in oven to keep warm. Return oil to 375 degrees and repeat with remaining chicken. Serve.

Serves 4 to 6