Perfect Fried Chicken
Source of Recipe
Martha Stewart
Recipe Introduction
Make sure to use kosher salt in this recipe; if you measure with table salt, it will be too salty.
I adjust the amount of ingredients depending on how much chicken I'm using.
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
Oil or shortening for fryingRecipe
Combine buttermilk, 1/4 cup salt, and Tabasco sauce, if using, in a large, airtight container (I use gallon size baggies). Add chicken pieces, turning to coat in the liquid. Cover, and refrigerate at least 2 hours or overnight.
Preheat oven to 200° to keep chicken warm when rest is frying. Combine flour, remaining 5 teaspoons salt, black and cayenne peppers, and baking powder in a brown paper bag or large dish. Shake vigorously or mix well.
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 or oil in a large frying pan with high sides 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 (I don't check the temp). Use tongs to place chicken in skillet. 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.
If desired, cook until golden (about 6 minutes per side) and then drain on paper towels. Top with Saucy Susan and bake an additional 15 - 20 minutes at 400º.
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