Easier Fried Chicken

Name: Easier Fried Chicken
Yield: Serves 4
Cuisine: US & Canada
Ingredients: 1 1/4 cups, buttermilk; , table salt; dash, hot sauce; 3 teaspoons, ground black pepper; 1 teaspoon, garlic powder; 1 teaspoon, paprika; 1/4 teaspoon, cayenne pepper; 3 1/2 pounds, bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat (see note); 2 cups, unbleached all-purpose flour; 2 teaspoons, baking powder; 1 3/4 cups, vegetable oil

26 comments

Appears in Cook's Illustrated September/October 2010, America's Test Kitchen TV

Could we achieve fried chicken with a super-crisp crust and juicy meat without resorting to quarts of oil?

SERVES4

TIME1 hour

has video

WHY THIS RECIPE WORKS

To season the meat and ensure it turned out juicy, we soaked chicken parts in a buttermilk brine (buttermilk heavily seasoned with salt). We also incorporated baking powder, an unconventional ingredient in fried chicken, into our dredging m...

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