Fried Chicken
Book: Serious Eats
Source: http://www.seriouseats.com/recipes/2012/06/fried-chicken-and-honey-butter.html
Meal Type: Dinner,Chicken
Serves:
Ingredients
8 cups peanut oil (Oil should be about 1 inch deep in Dutch oven.)
6 bone in, skin on chicken thighs (about 2 1/2 pounds)
1 cup buttermilk
1 1/2 teaspoons salt
2 teaspoons finely grated zest plus 2 teaspoons juice from 1 lemon
1 1/2 cups (about 7 1/2 ounces) all-purpose flour
1 1/4 teaspoons garlic powder
1 1/4 teaspoons onion powder
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
Directions
- For the Fried Chicken: Heat oil in Dutch oven or large skillet with tall sides to 350°F. With a sharp paring knife cut into the chicken until you hit bone. Carefully cut around the bones; remove and discard.
- Combine buttermilk, salt, lemon zest, and lemon juice in medium bowl. Whisk together flour, garlic powder, onion powder, pepper, paprika, thyme, and cayenne in large plate.
- One piece at a time, dip chicken in buttermilk, then dredge in flour. Shake off excess, then transfer flour-coated chicken pieces to a second large plate. Cook chicken in two batches, turning occasionally, until crisp and deep golden and an instant read thermometer inserted into the thickest part registers at least 165°F, about 8 minutes. Transfer fried pieces to paper towel-lined plate.