Classic Fried Chicken

Classic Fried Chicken
Photo by Scott Phillips

Ingredients

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

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

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