Classic Fried Chicken

Classic Fried Chicken
Photo by Scott Phillips

Ingredients

  • 9 oz. (2 cups) unbleached all-purpose flour
  • 2 to 3 cups vegetable oil
  • Neck, giblets (exluding liver), and back from a 3-lb. chicken, chopped into 2-inch pieces
  • 1 whole small (3- to 3-¼-lb.) chicken, cut into 10 pieces
  • 1 tsp. lemon juice
  • 1 small yellow onion, quartered
  • 1-½ cups buttermilk
  • + 8 more ingredients
    • 3 Tbs. reserved chicken frying oil (or 3 Tbs. vegetable oil)
    • Freshly ground black pepper
    • 1 tsp. vegetable oil
    • 3 Tbs. all-purpose flour
    • 1-½ tsp. chopped fresh thyme
    • 1 Tbs. sweet paprika
    • Fine sea salt and freshly ground black pepper
    • Kosher salt

In a large bowl, mix the buttermilk with 2 tsp. sea salt and 1/2 tsp. pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 4 and up to 24 hours, turning occasionally.

View full recipe at Fine Cooking

Comments


Best Wine Deals

  • $34.59
    26%off
    Bodegas Valsacro Tempranillo Blend Rioja Dioro Seleccíon J&d
    Bodegas Valsacro Tempranillo Blend Rioja Dioro Seleccíon J&d 2005
  • $29.99
    33%off
    Coutet Saint Emilion Gc Btls. Original Wooden Case
    Coutet Saint Emilion Gc Btls. Original Wooden Case 2007
See More Deals »






Snooth Media Network