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CRISPY, CRUNCHY FRIED CHICKEN

List of Ingredients




1/2 cup coarse salt (or 6 tablespoons table salt)
1 whole chicken, cut into serving pieces
1 1/2 cups all-purpose flour
1/4 cup cornmeal
2 teaspoons dried thyme or oregano, or a pinch of cayenne
pepper
1 teaspoon table salt
1/2 teaspoon freshly ground black pepper
2 eggs
1/2 cup buttermilk
Peanut oil for frying



Recipe



1. In a large bowl or pot, dissolve 1/2 cup coarse salt in 3 quarts of
water. Rinse chicken pieces, and add to bowl. Cover, and refrigerate for 2
hours. Remove chicken pieces, and rinse under cool water. Clear space in
the refrigerator to accommodate a wire cooling rack.

2. Mix together the flour, cornmeal, and seasonings, and place in a large
resealable plastic bag. Shake. In a medium bowl, whisk the eggs, then whisk
in the buttermilk. Dip half the chicken pieces in the buttermilk mixture,
then place in the plastic bag. Shake, and lay out on a wire rack. Repeat
for remaining pieces. Put the rack on a jelly-roll pan or cookie sheet, and
place in the refrigerator for at least 1 hour, but preferably 2, to set.

3. Pour peanut oil to a depth of 3/4 inch in a large iron Dutch oven. Place
over medium-high heat.

4. When oil reaches 365° (if you don't have a thermometer, simply wait
until the oil starts to smoke-very hot oil is fine for this recipe),
arrange chicken pieces in the pan, skin-side down, and cover pan. After 5
minutes, remove the cover. Adjust heat level, if necessary, so oil bubbles
at a moderate pace-not too rapidly and not too slowly. (Medium to
medium-high heat is best, depending on the heat conductivity of your pan.)
Rearrange pieces if some are browning more quickly than others. After 5
more minutes, turn the pieces over. Cook uncovered for 8 to 10 more minutes
or until done. Meanwhile, thoroughly wash and dry the wire rack while the
chicken is cooking.

5. Remove the fried chicken to the cleaned wire rack set over a jelly-roll
pan or cookie sheet. Let drain for 5 minutes, and serve.

Serves 4

posted by Mimi on chicken-recipes@yahoogroups.com