Classic Fried Chicken

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READY IN: 4hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine buttermilk, hot pepper sauce, and 1 teaspoon of salt in a 2-gallon self-sealing plastic bag; add chicken pieces, turning to coat.
  • Seal the bag, pressing out the excess air.
  • Place bag in a bowl and refrigerate 2 to 24 hours to marinate, turning bag over once.
  • Combine flour, baking powder, pepper, paprika, and remaining 2 teaspoons salt in a shallow dish until well mixed.
  • Remove chicken, a few pieces at a time, from the buttermilk mixture shaking off excess.
  • Add chicken to the flour mixture, turning to coat well.
  • Place chicken on a wire rack, set over waxed paper without pieces touching.
  • Repeat with remaining chicken, using a 2nd rack if necessary; let stand 15 minutes to set coating; discard buttermilk mixture.
  • Preheat oven to 250 degrees.
  • Line 2 large cookie sheets with paper towels.
  • Place 1/2 inch oil in two large frying pans (electric frying pans are great for frying chicken); heat over med heat until hot.
  • Place chicken pieces into hot oil being careful not to crowd or let pieces touch.
  • Cover skillets and cook until chicken is light golden brown on the bottoms, about 4 to 5 minutes.
  • Turn pieces over and cook, covered, 8 to 10 minutes longer for white meat, 13 to 15 minutes for dark meat, turning every 4 to 5 minutes or until well browned on all sides and juices run clear when the thickest part is pierced with a knife tip.
  • Transfer chicken to the paper towel lined cookie sheets in the oven to keep warm.
  • Repeat with remaining chicken.
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