Favorite Fried Chicken (Round 2)

Although we “technically” already have a favorite fried chicken recipe, I’m thinking that this one just might usurp that recipes’ current position. This version, which I procured from Serious Eats, was even better than Alton’s version for one simple reason:

The crust stayed crisp even after being refrigerated.

Which means (and you might see where I’m headed with this) it’s the perfect chicken for packing to take to the lake. Or on a roadtrip. Or (and this one is key) packing for school lunches.

T-minus two days and counting………


One Year Ago: Matzo Brei (and back to school)

Favorite Fried Chicken – adapted from Serious Eats

  • 4 boneless skinless chicken breasts – cut into thirds
  • 2 cups buttermilk
  • 2 tbs. freshly ground black pepper
  • 1 tbs. paprika
  • 2 large eggs
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 2 quarts oil

Place chicken in a gallon-size zipper-lock bag. Add 2 cups buttermilk and seal bag, pressing out as much air as possible. Let chicken marinate at least 6 hours and up to overnight.

Meanwhile, combine black pepper, paprika, and flour in a bowl. Set aside.

When ready to fry, whisk together eggs and buttermilk in a large bowl until homogenous.

Drizzle 4 tablespoons of egg mixture into flour and pinch with fingers until combined.

Remove chicken from buttermilk and pat dry with paper towels. Transfer to egg/buttermilk mixture and turn to coat. Working one piece at a time, allow excess milk mixture to drip off then transfer to flour mixture. Turn to coat, pile extra mixture on top of meat, and press down firmly to adhere as much mixture as possible to the meat. Lift the chicken out of the flour, shake off excess, then transfer to a rack set in a tray and let rest for 10 minutes. If necessary, re-dip the chicken into the egg mixture and then flour to ensure an even coating.

Meanwhile, preheat oil to 350°F in a large wok, deep fryer, or Dutch oven.

Carefully lower chicken into hot oil and cook, turning occasionally until golden brown and crisp on all sides, and chicken is cooked through, about 6 minutes total. Transfer to a paper towel-lined plate.


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