Supercrispy Pan-Fried Chicken

Name: Supercrispy Pan-Fried Chicken
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 2 teaspoons freshly ground black pepper; 1 liters buttermilk; 1 teaspoon cayenne pepper; 16 chicken (preferably drumsticks and thighs); 710 milliliters all-purpose flour; 4 teaspoons salt; 1 liters vegetable oil, for frying

Supercrispy Pan-Fried Chicken

One serving contains 221 calories, 6g of protein, and 12g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 16. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. Head to the store and pick up chicken, vegetable oil, cayenne pepper, and a few other things to make it today.

Instructions

In a large bowl, toss the chicken with the buttermilk. Cover with plastic wrap and refrigerate the chicken for at least 8 hours or overnight.

Ingredients you will need

Buttermilk

Whole Chicken

Wrap

Equipment you will use

Plastic Wrap

Bowl

In a large, resealable plastic bag, combine the flour, salt, pepper and cayenne. Set 2 large racks over rimmed baking sheets. Working in batches, drain the chicken, scraping off most of the buttermilk against the side of the bowl.

Ingredients you will need

Buttermilk

Ground Cayenne Pepper

Whole Chicken

Pepper

All Purpose Flour

Salt

Equipment you will use

Baking Sheet

Ziploc Bags

Bowl

Add the chicken to the bag, a few pieces at a time, and shake to coat completely.

Ingredients you will need

Whole Chicken

Shake

Transfer the chicken to the racks, pressing the flour to help it adhere as you remove the chicken from the bag.

Ingredients you will need

Whole Chicken

All Purpose Flour

Pour 1 inch of oil into each of 2 large cast-iron skillets and heat to 35

Ingredients you will need

Cooking Oil

Add about half of the chicken pieces to the hot oil, being sure not to crowd the skillet. Fry over moderate heat until the chicken is golden, crisp and cooked through, 20 to 25 minutes; an instant-read thermometer should register 165 for thighs or drumsticks and 160 for breasts. Line the racks with paper towels and drain the chicken. Continue frying the chicken in batches, being sure the oil temperature stays at 325 during frying.

Ingredients you will need

Chicken Pieces