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Gallery Fried Chicken Recipe Summary prep: 40 mins total: 6 hrs 40 mins Servings: 4
Ingredients Ingredient Checklist 3 tablespoons plus 1 teaspoon coarse salt 1 whole fryer chicken (3 1/2 to 4 pounds), cut into 10 pieces 2 cups buttermilk 2 teaspoons dry mustard 1 teaspoon cayenne pepper 1 1/2 teaspoons freshly ground black pepper 1 1/2 cups all-purpose flour 2 tablespoons coarse yellow cornmeal Safflower or canola oil, for frying Flaky sea salt, such as Maldon, for serving (optional)
Gallery Fried Chicken
Recipe Summary prep: 40 mins total: 6 hrs 40 mins Servings: 4
Gallery
Fried Chicken
Fried Chicken
Fried Chicken
Recipe Summary prep: 40 mins total: 6 hrs 40 mins Servings: 4
Recipe Summary
prep: 40 mins total: 6 hrs 40 mins
Servings: 4
prep: 40 mins
total: 6 hrs 40 mins
prep:
40 mins
total:
6 hrs 40 mins
Servings: 4
4
Ingredients
Ingredients
- 3 tablespoons plus 1 teaspoon coarse salt 1 whole fryer chicken (3 1/2 to 4 pounds), cut into 10 pieces 2 cups buttermilk 2 teaspoons dry mustard 1 teaspoon cayenne pepper 1 1/2 teaspoons freshly ground black pepper 1 1/2 cups all-purpose flour 2 tablespoons coarse yellow cornmeal Safflower or canola oil, for frying Flaky sea salt, such as Maldon, for serving (optional)
Directions
In a large bowl, stir together 10 cups ice water and 2 tablespoons coarse salt. Add chicken, submerging all pieces. Cover; let soak overnight in refrigerator.
In another bowl, whisk together buttermilk, 1 tablespoon coarse salt, mustard, and 1/2 teaspoon each cayenne and black pepper. Transfer chicken to marinade, submerging all pieces. Cover; refrigerate at least 4 hours and up to overnight.
Let chicken stand at room temperature 1 hour. In a shallow dish, whisk together flour, cornmeal, remaining 1 teaspoon each coarse salt and black pepper, and remaining 1/2 teaspoon cayenne.
Heat a heavy pot filled halfway with oil over medium heat until a deep-fry thermometer reads 350 degrees. Remove chicken from marinade, a few pieces at a time (do not shake off excess); dredge in flour mixture. Transfer to a baking sheet.
Fry chicken in batches until golden brown and a thermometer inserted into thickest part (avoiding bone) reads 160 degrees, 6 to 7 minutes for small pieces, 9 to 10 minutes for large. Adjust heat to maintain a temperature between 340 degrees and 350 degrees during cooking. Transfer to a wire rack set on a rimmed baking sheet; season with sea salt. Serve warm or at room temperature.
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All Reviews for Fried Chicken
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All Reviews for Fried Chicken
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
