Weekend Recipe: Easier Fried Chicken | KCET
Weekend Recipe: Easier Fried Chicken
The baking powder is the secret ingredient in this America's Test Kitchen recipe. Its properties crisp up the buttermilk-brined chicken pieces from when it starts off on the stove top until they're finished off in the oven. The best part? You use less than 2 cups of oil versus an entire gallon of it! Now that's what we call a food hack.
Easier Fried Chicken
A whole 4-pound chicken, cut into 8 pieces, can be used instead of the chicken parts. Skinless chicken pieces are also an acceptable substitute, but the meat will come out slightly drier. A Dutch oven with an 11-inch diameter can be used in place of the straight-sided sauté pan.
1 1/4 cups buttermilk
dash hot sauce
3 teaspoons ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
3 1/2 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat (see note)
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 3/4 cups vegetable oil
Whisk 1 cup buttermilk, 1 tablespoon salt, hot sauce, 1 teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon paprika, and pinch of cayenne together in large bowl. Add chicken and turn to coat. Refrigerate, covered, at least 1 hour or up to overnight.
Adjust oven rack to middle position and heat oven to 400 degrees. Whisk flour, baking powder, 1 teaspoon salt, and remaining 2 teaspoons black pepper, ¾ teaspoon garlic powder, ¾ teaspoon paprika, and remaining cayenne together in large bowl. Add remaining ¼ cup buttermilk to flour mixture and mix with fingers until combined and small clumps form. Working with 1 piece at a time, dredge chicken pieces in flour mixture, pressing mixture onto pieces to form thick, even coating. Place dredged chicken on large plate, skin side up.
Heat oil in 11-inch straight-sided sauté pan over medium-high heat to 375 degrees. Carefully place chicken pieces in pan, skin side down, and cook until golden brown, 3 to 5 minutes. Carefully flip and continue to cook until golden brown on second side, 2 to 4 minutes longer. Transfer chicken to wire rack set in rimmed baking sheet. Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 160 degrees for breasts and 175 for legs and thighs, 15 to 20 minutes. (Smaller pieces may cook faster than larger pieces. Remove pieces from oven as they reach -correct temperature.) Let chicken rest 5 minutes before serving.
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