Extra-Crunchy Fried Chicken
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From "Cook's Country by America's Test Kitchen," episode 106, "All-American Picnic." Brining makes the chicken juicy and flavorful. The baking powder adds lift and makes for a crunchy coating; wetting the flour to make big crumbs does the same.
- Ready In:
- 1hr 30mins
- Serves:
- Units:
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ingredients
- 2 cups buttermilk, divided
- 2 tablespoons table salt or 4 tablespoons kosher salt
- 1 (3 1/2 lb) roasting chickens, cut in 8 pieces
- 3 cups all-purpose flour
- 3⁄4 teaspoon dried thyme
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon garlic powder
- 2 teaspoons baking powder
directions
- Remove 6 tbsp buttermilk and set aside. To remaining buttermilk, add salt and whisk until dissolved. Cut chicken in 8 pieces (2 legs, 2 thighs, cut each breast in half). Submerge chicken in buttermilk brine. Cover and refrigerate for 1 hour.
- In a bowl, whisk together flour, thyme, pepper, garlic powder and baking powder. Add reserved buttermilk and toss with fingertips to form pea-sized crumbs.
- Drain chicken and transfer to breading, 2 pieces at a time. Pack breading onto chicken firmly.
- Heat 4-5 cups vegetable shortening or peanut oil to 375°F It should be about 3/4" deep in the pot. Place chicken into hot fat, skin side down. The temperature will drop to about 300°F; maintain the temperature at 310-315°F Cover pot and cook 8-10 minutes; check chicken after 4 minutes to ensure even browning, and move pieces around if needed. After 8-10 minutes, turn pieces over; cook another 6-8 minutes until the second side is also golden brown.
- Remove chicken and drain on paper towels. Allow to drain and cool 5-10 minutes before serving.
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RECIPE MADE WITH LOVE BY
@DrGaellon
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@DrGaellon
Contributor
"From "Cook's Country by America's Test Kitchen," episode 106, "All-American Picnic." Brining makes the chicken juicy and flavorful. The baking powder adds lift and makes for a crunchy coating; wetting the flour to make big crumbs does the same."
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This is my absolute go-to recipe for chicken! I brine chicken breasts that I've cut into strips and shallow fry them in vegetable oil for a few minutes on each side. My children say they're better than restaurant chicken strips, and they are serious connoisseurs of those, believe me. We use flour tortillas, lettuce, cheese, tomatoes, and some sort of sauce to make chicken wraps with this chicken. It's good with Texas Pete and blue cheese dressing, ranch, ranch and barbecue sauce, pretty much anything!<br/><br/>It sounds like too much salt, but it really isn't. I don't go to the trouble of making the buttermilk/flour crumbles, as it seems to have plenty of that when I dredge the buttermilky chicken in the flour mix anyway. <br/><br/>Thanks for posting! I can never find this recipe when I need it, so now I don't have to worry about that any more.1Reply
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From "Cook's Country by America's Test Kitchen," episode 106, "All-American Picnic." Brining makes the chicken juicy and flavorful. The baking powder adds lift and makes for a crunchy coating; wetting the flour to make big crumbs does the same.
