Fried Chicken for Two
To make a scaled-down version of fried chicken, we had to take the “deep” out of frying.
Why This Recipe Works
When you’re frying chicken for a crowd, it’s easy to overlook the copious amounts of oil necessary to achieve juicy, tender meat and a supercrispy coating. Not so when you’re cooking for two. To scale things down to size, we transfer the operation from a Dutch oven to a 10-inch skillet that uses 1½ cups (rather than 2 to 3 quarts) of oil and flip the chicken pieces during cooking to ensure even browning. We cover the skillet for the first few minutes to make sure the chicken cooks through and then uncover it to let the crust dry. Since batters tended to stick to the bottom of the pan with this shallow-fry method, we opt instead for a seasoned flour blend and a brief buttermilk soak. Mixing some buttermilk into the flour blend creates shaggy shards of coating that fry into an extra-crunchy crust.