Fried Chicken

 

Fried chicken is one of my all-time favorite foods.  This recipe is by far the best I've tried; the crunchy crust is packed with big taste and because of the marinade, the chicken meat is super tender and juicy.  Try to buy the smallest chicken pieces possible (the large ones have little flavor and take forever to cook).

3.5 pounds bone-in, skin-on chicken leg quarters
3 teaspoons black peppercorns
1 tablespoon + 1 teaspoon table salt
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1.25 cups buttermilk
3 dashes hot sauce
2 cups unbleached all-purpose flour (10 ounces)
2 teaspoons baking powder
1.75 cups vegetable oil

Place the chicken leg quarters skin side-down and separate the leg from the thigh.  There are a lot of silly people who have complicated, silly ways of doing this.  The easiest is to simply cut right on the straight vein of fat that lies between the two pieces.  The joint is located directly below this line.  Trim the chicken of any excess fat, but do not remove the skin (because let's face it, the skin is the best part).  Place the chicken pieces in a large ziploc bag.

Grind the black peppercorns in a food processor or pepper mill and set aside.

Measure out 1 teaspoon freshly ground black pepper, 1 tablespoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, and 1/8 teaspoon cayenne pepper.

In a bowl or large measuring cup, whisk together previously measured powders, 1 cup buttermilk, and hot sauce.

Add the buttermilk mixture to the chicken, combine thoroughly, and refrigerate overnight.  The acid of the buttermilk will denature the protein in the chicken, naturally tenderizing and softening it.

In a large bowl, whisk together flour, 2 teaspoons freshly ground black pepper, 1 teaspoon salt, 3/4 teaspoon garlic powder, 3/4 teaspoon paprika, 1/8 teaspoon cayenne pepper, and baking powder.

Add 1/4 cup buttermilk and work it into the flour mixture with your fingers to create large crumbs.  These chunks are the key to crunchiness.

Remove chicken pieces from marinade and drain excess buttermilk.  Dredge chicken in the flour mixture, making sure a thick layer adheres to the meat.

Heat oil over medium-high heat.  To test if oil is hot, drop in a small pinch of flour; when it sizzles and disperses, the oil is ready.  Carefully add chicken skin side-down without crowding the pieces and/or burning your fingers.

Cook for 4-5 minutes, until golden brown, then flip and cook for an additional 4-5 minutes.  Because the chicken is finished in the oven, it isn't necessary to deep fry it in tons of unhealthy oil.

Line a baking sheet with aluminum foil and place a baking rack on top.  Place the browned chicken on the rack and bake at 400 degrees for 15 minutes until the internal chicken temperature is 175.  The baking rack allows the chicken to be surrounded by hot air so the top and bottom of each piece cook at the same rate.

Remove from oven and let rest for 5 minutes before serving.  Say goodbye to fast food chicken joints!