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DEL.ICIO.USReally Good Fried Chicken
The Atlanta Journal-Constitution
Makes 4 servings
Total time: 30 minutes
Hands on: 30 minutes
AJC food columnist John Kessler came to this conclusion in his recent quest for the perfect fried chicken: “If I’ve learned one thing about good fried chicken, it’s to start with a good chicken. Specifically, an air-chilled chicken, such as Bell & Evans or Smart Chicken (available at Star Provisions). “
Ingredients:
1 best-quality chicken, preferably 2 1/2 pounds, but no more than 3, at room temperature
2 cups buttermilk
Salt and pepper
4 cups all-purpose flour
1 tablespoon poultry seasoning
1 quart good neutral oil, such as peanut
Instructions:
You must have a large, high-sided skillet or heavy cast-iron or enamel cocotte with a tight-fitting lid.
Cut the chicken into these 9 pieces: 2 legs, 2 wings, 2 thighs, 1 pulley bone (an inch-thick cross section of the breast that includes the wishbone) 2 breast halves. (You may want the back for a 10th piece.) Cover the chicken in the buttermilk.
Heat the oil 2 inches deep in the pot until a bit of chicken skin sizzles violently (375 degrees).
Remove the chicken from the buttermilk and season well with salt and pepper, then roll in the flour mixed with poultry seasoning. Place the pieces in the pot, making sure not to crowd them. Turn once until chicken is browned on both sides. Lower heat a little and cover pot. Check to make sure chicken is bubbling in pot but not taking on significant color. Turn once. It should cook about 15 minutes covered. Remove lid and raise heat. Cook briefly on both sides until chicken is dark brown and crispy. Drain on balled-up paper towels or paper grocery bags. Do not drain on a rack or the underside will go soft. Eat immediately.
Per serving: 695 calories (percent of calories from fat, 46), 32 grams protein, 61 grams carbohydrates, 2 grams fiber, 35 grams fat (7 grams saturated), 96 milligrams cholesterol, 96 milligrams sodium.
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