Stephanie's Fried Chicken
- Course: Main Course
- Features: Holiday (July Fourth), Kid-Friendly, Make-Ahead Recipes
Summary:
Every year, Nourish columnist Stephanie Witt Sedgwick makes fried chicken for her family on the Fourth of July. It all started when she wanted to serve something distinctly American that she normally wouldn’t make. She tweaked the method a little each year until hitting upon a technique that produced exactly the fried chicken she was after: juicy, crisp but only lightly breaded. It’s become a must-have item for the holiday, more cherished by her family than the Thanksgiving turkey.
MAKE AHEAD: The chicken needs to be brined (and refrigerated) for 2 hours, then refrigerated in a buttermilk bath for 6 to 24 hours.
8 to 16 servings
Ingredients:
For the brine- 6 cups water
- 1/2 cup kosher salt
- 2 whole chickens (4 pounds each), cut into parts, or 7 to 8 pounds assorted chicken parts of your choice
- 1 1/2 quarts low-fat buttermilk
- 3 cups flour
- 6 tablespoons cornstarch
- 2 teaspoons salt
- Cayenne pepper
- Freshly ground black pepper
- Canola or peanut oil
Directions:
Choose a container large enough to hold all of the chicken pieces comfortably and fill it halfway with water. Add the kosher salt and stir to dissolve it, then add the chicken pieces. The salted water should cover the chicken; if it doesn’t, add water to cover. Refrigerate for 2 hours.
Drain and rinse the chicken, discarding the brining water. Rinse the container and return the chicken pieces to it. Add the buttermilk and make sure the pieces are covered. Refrigerate for at least 6 hours and up to 24 hours.
Whisk together the flour, cornstarch, salt and the cayenne and black pepper to taste in a shallow bowl.
Fill a large, deep pot halfway with oil, or prepare a deep-fryer according to the manufacturer's directions. Heat the oil over medium to medium-high heat (about 325 degrees) until a bit of the flour mixture instantly sizzles when added to the oil.
While the oil heats, line a large platter or baking sheet with several layers of paper towels.
When the oil is ready, use tongs to transfer the chicken pieces from the buttermilk to the flour mixture; coat the chicken evenly, then shake off any excess flour and place the chicken pieces in the hot oil; working with 4 to 5 pieces per batch is best. Cook for 15 to 20 minutes (for smaller and larger pieces, respectively), or until the chicken is cooked through. To test for doneness, remove a piece from the oil and insert an instant-read thermometer into the center of the chicken, away from the bone. The temperature should be at least 170 degrees for the breast and 180 degrees for thighs and legs. The sound of the chicken sizzling in the oil changes when the pieces are cooked through. It might take a batch or two, but you’ll notice the difference.
Use tongs to transfer the chicken pieces to the paper-towel-lined platter or baking sheet. Let them rest for 10 minutes; serve hot or at room temperature.
Recipe Source:
From Nourish columnist Stephanie Witt Sedgwick.
E-mail the Food Section with recipe questions.
(Mark Finkenstaedt for The Washington Post)
