Pan-Fried Chicken
serves 2-4
Fried chicken recipes can get quite elaborate, but we love this method. Soak chicken in buttermilk. Dredge in seasoned flour. Fry. Done.
1 whole chicken, cut into pieces
4 cups low-fat buttermilk
Canola oil
Salt and pepper
Cayenne pepper
All-purpose flour
prep: 30 minutes
total: 1 hour 30 minutes
large bowl
colander
baking dish
deep sauté pan
candy thermometer
tongs
1. Put the chicken pieces in a large bowl and cover them with the buttermilk. Cover and refrigerate at least 30 minutes (ideally, a few hours).
2. Drain the chicken in a colander. Season it generously all over with the salt and pepper, and sprinkle lightly with cayenne pepper. Put the flour in a large baking dish and dredge the chicken in it, being sure to cover it completely. Shake off the excess.
3. Add enough oil to a deep sauté pan to come 1/4 inch up the side. Heat the oil to 325F and adjust the heat to keep this temperature as best you can.
4. Add the chicken skin side down, with plenty of room between each piece (work in batches if you need to). Cook the chicken, turning once, until deep golden brown, 10-12 minutes per side. The internal temperature should measure 160F on all the pieces.
2. Drain the chicken in a colander. Season it generously all over with the salt and pepper, and sprinkle lightly with cayenne pepper. Put the flour in a large baking dish and dredge the chicken in it, being sure to cover it completely. Shake off the excess.
3. Add enough oil to a deep sauté pan to come 1/4 inch up the side. Heat the oil to 325F and adjust the heat to keep this temperature as best you can.
4. Add the chicken skin side down, with plenty of room between each piece (work in batches if you need to). Cook the chicken, turning once, until deep golden brown, 10-12 minutes per side. The internal temperature should measure 160F on all the pieces.
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