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.
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.
Add the chicken to the bag, a few pieces at a time, and shake to coat completely.
Transfer the chicken to the racks, pressing the flour to help it adhere as you remove the chicken from the bag.
Pour 1 inch of oil into each of 2 large cast-iron skillets and heat to 35
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.
Serve warm or at room temperature.