Extra-Crunchy Fried Chicken Recipe #334071
From "Cook's Country by America's Test Kitchen," episode 106, "All-American Picnic." Brining makes the chicken juicy and flavorful. The baking powder adds lift and makes for a crunchy coating; wetting the flour to make big crumbs does the same.
by DrGaellon
1½ hours | 1¼ hours prep
SERVES 8
- 2 cups buttermilk, divided
- 2 tablespoons table salt or 4 tablespoons kosher salt
- 1 (3 1/2 lb) roasting chickens, cut in 8 pieces
- 3 cups all-purpose flour
- 3/4 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 2 teaspoons baking powder
- Remove 6 tbsp buttermilk and set aside. To remaining buttermilk, add salt and whisk until dissolved. Cut chicken in 8 pieces (2 legs, 2 thighs, cut each breast in half). Submerge chicken in buttermilk brine. Cover and refrigerate for 1 hour.
- In a bowl, whisk together flour, thyme, pepper, garlic powder and baking powder. Add reserved buttermilk and toss with fingertips to form pea-sized crumbs.
- Drain chicken and transfer to breading, 2 pieces at a time. Pack breading onto chicken firmly.
- Heat 4-5 cups vegetable shortening or peanut oil to 375°F It should be about 3/4" deep in the pot. Place chicken into hot fat, skin side down. The temperature will drop to about 300°F; maintain the temperature at 310-315°F Cover pot and cook 8-10 minutes; check chicken after 4 minutes to ensure even browning, and move pieces around if needed. After 8-10 minutes, turn pieces over; cook another 6-8 minutes until the second side is also golden brown.
- Remove chicken and drain on paper towels. Allow to drain and cool 5-10 minutes before serving.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 334071 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars