[illiac]

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

[Jean S]

Thanks iliac! I will try it this week.

Here’s a good recipe if you have any leftover buttermilk.

Lemon-Buttermilk Sorbet
Makes about 2 ½ cups

2 cups buttermilk
1 cup sugar
¼ cup fresh lemon juice
1 T. lemon zest, minced
½ t. vanilla extract

Whisk together all ingredients in a bowl; chill until cold.
Freeze mixture in an ice cream maker according to manufacturer’s instructions. When frozen, transfer to a freezer container, press a piece of wax paper on top, cover, and freeze until firm, at least 3 hours.