RCI-MT.004.0395.001
Fried chicken
has a dual origin in the rural American South. The Scots had a tradition of shallow cooking chicken in fat (not quite pan frying), unlike their English counterparts who baked or boiled chicken.
Prep30 min
Cook120 min
Total150 min
Servings4
Difficultyintermediate
Ingredients
- fryer chicken1 unitcut up (see notes below)
- 1 quart
- ½ cup
- Spice rub (Paprika is highly recommended. See below for how to prepare)1 unit
- 1 unit
- A quantity of oil suitable for the desired cooking method (see notes below)1 unit
Method
1
Combine buttermilk and salt in a large bowl, stirring until salt is fully dissolved. Add cut chicken pieces and submerge completely in the buttermilk mixture.
2
Cover the bowl and refrigerate for at least 4 hours or up to overnight to allow the chicken to marinate and tenderize.
3
Remove chicken from marinade and place on a wire rack set over a sheet pan, allowing excess buttermilk to drip off for 5 minutes.
4
In a shallow bowl or dish, combine flour with the spice rub, stirring well to distribute seasonings evenly throughout the flour.
2 minutes
5
Working with one piece at a time, coat each chicken piece thoroughly in the flour mixture, shaking off excess. Set coated pieces on a clean plate.
6
Heat oil to 325–350°F in a heavy-bottomed pot or deep skillet, using a thermometer to monitor temperature accurately.
5 minutes
7
Carefully place chicken pieces into the hot oil, working in batches to avoid overcrowding the pan. Do not move pieces for the first 2–3 minutes to allow the crust to set.
12 minutes
8
Turn pieces over and continue frying until golden brown on all sides and the internal temperature reaches 165°F when measured at the thickest part.
10 minutes
9
Transfer fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Allow to rest for 3–5 minutes before serving.