Extra-Crunchy Fried Chicken

From Cook's Country | February/March 2005

Why this recipe works:

Preparing a fried chicken recipe at home can be a messy, time-consuming affair. For a fried chicken recipe that could be made at home without the big mess, we brined the chicken in heavily salted buttermilk to keep it moist and well-seasoned. For the crunchy coating, we combined flour with a… read more

Preparing a fried chicken recipe at home can be a messy, time-consuming affair. For a fried chicken recipe that could be made at home without the big mess, we brined the chicken in heavily salted buttermilk to keep it moist and well-seasoned. For the crunchy coating, we combined flour with a little baking powder, then added buttermilk to make a thick slurry, which clung tightly to the meat. Frying the chicken with the lid on the pot for half the cooking time contained the spatter-prone oil and kept it hot. We also found that shortening provided the cleanest flavor and least-greasy chicken, while peanut oil was a close second.

less

Serves 4

Keeping the oil at the correct temperature is essential to producing crunchy fried chicken that is neither too brown nor too greasy. Use a candy/deep-fry thermometer to check the temperature of the oil before you add the chicken (see related testing). If you cannot find a chicken that weighs 3 1/2 pounds or less, or if you don't have a pan that is 11 inches in diameter, you will have to fry the chicken in two batches. Follow the recipe, frying the chicken four pieces at a time and keeping the first batch warm in a 200-degree oven while the second batch is cooking. If you want to produce a slightly healthier 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.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection