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Extra-Crunchy Fried Chicken

Source of Recipe

From "The Cook's Illustrated Meat Book" by America's Test Kitchen


Recipe Introduction

"Preparing homemade fried chicken is a notoriously messy, labor-intensive ordeal that rarely yields the satisfying crunch you would expect from fast-food restaurants. We wanted to find a mess-free way to re-create that crispy coating without overcooking the chicken in the process. Keeping the oil at the correct temperature is essential to producing crunchy fried chicken that is neither too brown nor too greasy. You will need at least a 6-quart Dutch oven for this recipe. If you want to produce a slightly lighter version of this recipe, you can remove the skin from the chicken before soaking it in the buttermilk. The chicken will be slightly less crunchy."

List of Ingredients

â—¦ 2 tablespoons salt
â—¦ 2 cups plus 6 tablespoons buttermilk
â—¦ 1 (3 ½-pound) whole chicken, cut into 8 pieces (4 breast pieces, 2 drumsticks, 2 thighs), wings and giblets discarded
â—¦ 3 cups all-purpose flour
â—¦ 2 teaspoons baking powder
â—¦ ¾ teaspoon dried thyme
â—¦ ½ teaspoon pepper
â—¦ ¼ teaspoon garlic powder
â—¦ 1 quart peanut or vegetable oil


Recipe

Dissolve salt in 2 cups buttermilk in large container. Submerge chicken in brine, cover, and refrigerate for 1 hour.

Whisk flour, baking powder, thyme, pepper, and garlic powder together in large bowl. Add remaining 6 tablespoons buttermilk; with your fingers rub flour and buttermilk together until buttermilk is evenly incorporated into flour and mixture resembles coarse, wet sand. Set wire rack in rimmed baking sheet.

Remove chicken from buttermilk and pat dry with paper towels. Dredge chicken pieces in flour mixture and turn to coat thoroughly, gently pressing flour mixture onto chicken. Shake excess flour from each piece of chicken and transfer to prepared wire rack.

Line platter with triple layer of paper towels. Add oil to large Dutch oven until it measures about ¾ inch deep and heat over medium-high heat to 375 degrees. Place chicken pieces skin side down in oil, cover, and fry until deep golden brown, 8 to 10 minutes. Remove lid after 4 minutes and lift chicken pieces to check for even browning; rearrange if some pieces are browning faster than others. Adjust burner, if necessary, to maintain oil temperature between 300 and 315 degrees. Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden brown on second side and breasts register 160 degrees and thighs and drumsticks register 175 degrees, 6 to 8 minutes. Using tongs, transfer chicken to prepared platter; let stand for 5 minutes. Serve.

Serves 4