Thanks so much for these weekly threads! I read every recipe.
I’d like a good fried chicken recipe and some advice on oil, temp, etc. Every time I’ve tried to make fried chicken it turned out to be a greasy mess.
This is our go-to for fried chicken:
INA’S AWARD WINNING FRIED CHICKEN
2½ – 3 pounds chicken – natural or organic – cut into 8 pieces
½ gallon buttermilk
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
3 quarts trans fat-free oil
Coating:
4 cups all-purpose flour
2 teaspoons garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
Wash the chicken and trim any visible fat.
Mix the garlic powder, salt, and pepper into the buttermilk.
Put the chicken into a 1 gallon self-closing plastic bag and pour in the buttermilk. Close the bag, place on a cookie sheet or into a bowl and refrigerate for 2 hours or overnight.
Into a large, heavy 6 quart pot put the oil and heat over medium heat until it reaches 250°F, using a thermometer.
While the oil is heating, remove the chicken from the bag and place on a rack to drain.
For coating, combine flour, garlic powder, salt and pepper into a 1 gallon self-closing plastic bag and shake to mix. Pour flour mixture into pie tin. Dredge and press the chicken into the flour mixture. Shake off any excess flour. Re-dredge if any part is missing coverage.
CAREFULLY AND SLOWLY put the chicken into the hot oil SKIN SIDE UP.
Leave it alone (I’m not kidding!) for 10 minutes. Then you can gently turn the pieces to keep them separate.
Cooking times:
Wings: 13–15 minutes, Legs: 15–17 minutes, thighs: 18–20 minutes, Breasts: 20–25 minutes
If you’re not sure the chicken is done, use the tip of a sharp knife and poke to see if the juices run clear or use an instant-read thermometer,
which should read 160°F.
Courtesy Ina Garten