Really, is there anything better than opening up your fridge to find some beautiful cold fried chicken looking back at you? You glance to the left, you glance to the right. Nobody in sight. You don’t even bother with a plate, maybe just a paper towel. Maybe nothing at all. And then it’s yours, all yours to nibble at until you’re done and licking your fingers. Oh, yeah, this chicken’s also great for picnics (if there is any left over). Maintaining even oil temperature is key. That way the crust doesn’t balloon away from the skin but becomes part of it. You’ll need an electric fryer with a built-in thermometer, or use a clip-on deep-fry thermometer and a deep-sided skillet.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Rinse the chicken pieces and pat dry with paper towels. In a large bowl, combine the buttermilk, water, and Tabasco. Soak the chicken pieces, turning to coat, then cover and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours so that the buttermilk will have a chance to tenderize the chicken.
Step 2
Place the flour in a large shallow platter. Add the garlic powder, onion powder, paprika, and cayenne; season with lots of salt and pepper. Mix the seasoned flour together with your fingers so that all the ingredients are thoroughly incorporated. Taste the flour; it should have a nice balance of seasoning. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Bathe the chicken in the buttermilk again and then roll it around in the seasoned flour one more time. Let the chicken sit in the flour and dry out while you heat the oil; this will help the crust stay on better. The buttermilk will be absorbed by the seasoned flour, which then fries up to form a crunchy crust.
Step 3
Heat 1 inch of oil in a large skillet or electric fryer to 375°F. I like the oil very hot to start out with because as soon as the chicken is added, the temperature drops significantly. Working in batches, carefully add 3 or 4 pieces of chicken in a single layer, skin side down. Fry for 5 minutes; then turn the pieces over and fry the other side for 5 minutes. Make sure the fat continues to bubble around the chicken; lift the chicken pieces with tongs now and again to check for even browning. Continue to turn and fry a total of 20 minutes until you’ve got a golden, crisp skin with even color. Remove the chicken to a platter lined with paper towels and repeat with the remaining pieces. Let the chicken cool to room temperature before storing. Fried chicken that’s covered while it’s hot has a tendency to steam and the crust may sog. Refrigerate for several hours before serving.
