Proper Fried Chicken
Here’s a great basic recipe for Fried Chicken, summarized from a fantastic article by Jonathan Waxman in Lucky Peach:
- Cut a chicken in pieces (not too big; a whole chicken turns into 13-16 pieces) or just get pieces from the butcher
- Submerge the chicken pieces in 1 liter of buttermilk, 500ml of cream, 2 tbsp tabasco, and ample pinches of salt, pepper, and red pepper flakes. No need to let it sit for a long time.
- Fill a paper bag with 1 cup of cornmeal and 2 cups of flour. Put the chicken pieces in the bag one or a few at a time, and shake well. It’ll coat them perfectly.
- In a wide heavy metal skillet, heat neutral oil to 150 degrees Celcius (use a temperature probe). Put the biggest pieces in first. Flip the pieces around a bit as they cook.
- Take out after around 10 minutes (should be perfectly browned by now) and leave to rest for 5 minutes.
- Put in a 120 degree Celcius oven for a few minutes, or longer if you need more time before serving. This will dry out the crust a bit and even out the temperature.
Sunday June 3, 2012 / recipe / front page