I promised a recipe from the upcoming cookbook but I found a great recipe tonight on the internet and I believe it is the best fried chicken I have made. The recipe is from Bon Appetit circa 2012. Although it is not in the cookbook I am posting here to share. The kids spent the day at the river and I promised them dinner; Janie wanted chicken and this is what they had. I hope you take the time to try this tasty dish and I hope your family enjoys it as much as mine.
Ingredients
2 Tbsp kosher salt, divided
2 tsp plus 1 Tbsp black pepper
1 1/2 tsp paprika
3/4 tsp red pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 3-4 lb chicken, cut into 10 pieces
(I used boneless, skinless tenders)
1 cup buttermilk
1 large egg
3 cups flour
1 Tbsp cornstarch
Peanut oil ( I used vegetable)
Mix together 1 Tbsp kosher salt, 2 tsp black pepper, paprika, red pepper, garlic powder and onion powder. Sprinkle over chicken, both sides, and refrigerate overnight - this, of course, I did not do. Let chicken stand covered at room temperature for one hour. Whisk buttermilk, egg, and water in bowl. Whisk flour, cornstarch, remaining 1 Tbsp salt and remaining pepper in shallow dish.
Pour oil into a 10" - 12" cast iron skillet. Heat to 350 degrees using a deep-fry thermometer.
Working with one piece of chicken at a time, one hand for wet and one hand for dry ingredients, dip the chicken in buttermilk mixture, allowing excess to drip back in bowl. Dredge in flour mixture and place carefully in hot oil. Fry chicken until golden brown. Keep warm in 200 degree oven on wire racks.
Really good and as Mom would say, a keeper!
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