Sunday, January 29, 2012
Amazing Fried Chicken
This is another wonderful recipe from Bon Appetit, my go to culinary magazine of which I have been a devoted follower for many, many years. This is from their most current edition for February 2011. I won't go into too much detail about the preparation as the recipe is very self-explanatory. You can also go to their website and not only see a video on how they made it in their test kitchen, but also had to take care of your cast iron skillet.
Have I mentioned recently how much I love my cast iron skillet? It is my favorite tool in the kitchen. Purchased as a graduated set of 3 pans, 10 inch, 8 inch, and 5 inch for an extremely reasonable price of $5.00 at a garage sale, these pans were an absolute steal. They were used but in very good condition and I continue to treat them very well. They will last me forever. Which may not be that long if I don't quit eating fried chicken!
Skillet Fried Chicken
(Bon Appetit February 2012)
2 tablespoons kosher salt, divided
2 teaspoons plus 1 tablespoon freshly ground black pepper
1 1/2 teaspoons paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 3–4-lb. chicken, cut into 10 pieces, backbone and wing tips removed
1 cup buttermilk
1 large egg
3 cups all-purpose flour
1 tablespoon cornstarch
Peanut oil (for frying)
Whisk 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. Season chicken with spices. Place chicken in a medium bowl, cover, and chill overnight.
Let chicken stand covered at room temperature for 1 hour. Whisk buttermilk, egg, and 1/2 cup water in a medium bowl. Whisk flour, cornstarch, remaining 1 Tbsp. salt, and remaining 1 Tbsp. pepper in a 9x13x2" baking dish.
Pour oil into a 10"–12" cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of 3/4". Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 350°. Meanwhile, set a wire rack inside a large rimmed baking sheet.
Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.