Best-Ever Crispy Fried Chicken (#1306)
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- 1/2 cup Salt table salt
- 4 tablespoons Sugar
- 2 tablespoons Paprika
- 2 whole Garlic two garlic heads and cloves separated
- 2 Bay Leaves slightly crushed
- 7 1/2 cups Buttermilk
- 1 whole Chicken giblets discarded, chop into 12 pieces
- 3 3/4 cups All-Purpose Flour
- 1 Eggs
- 3/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3 cups Canola Oil or peanut oil
- In a large zipper-lock bag, combine the salt, sugar, paprika, garlic cloves, and bay leaves.
- With a meat pounder, smash the garlic into the salt and spice mixture completely.
- Pour the mixture into a large plastic container or non-reactive stockpot.
- Add 6 1/2 cups buttermilk and stir until the salt is dissolved.
- Immerse the chicken and refrigerate until fully seasoned, 2 to 6 1/2 hours.
- Remove the chicken from the buttermilk solution and shake off the excess liquid.
- Place in a single layer on a large wire rack set over a rimmed baking sheet.
- Chill the chicken pieces uncovered in the refrigerator for about 6 1/2 hours.
- At this stage, if you are not going to cook the chicken right away, you can cover the chicken with clean warp and keep refrigerated up to at least 8 hours.
- When you are ready to fry the chicken, measure the flour into a large shallow dish.
- Beat the egg, baking powder, and baking soda in a medium bowl.
- Pour in the remaining 1 cup buttermilk, and stir until well combined. The mixture will look quite foamy.
- Working in batches of 3, drop the chicken pieces in the flour and shake the pan to coat evenly.
- Shake the excess flour from each piece of chicken.
- Dip chicken pieces into the egg mixture with the tongs, turning to coat well and allowing the excess to drip off.
- Coat the chicken pieces with the flour again, shake off the excess, and place to the wire rack again.
- Place the oven rack to the middle position of the oven.
- Arrange the second wire rack over the second baking sheet, and set on the oven rack.
- Preheat the oven to 200 degrees f.
- Line the large plage with double layer paper towels.
- In the meantime, start heating the oil, there should be 6 1/2-inch depth in the pan.
- Heat the oil to 375° f (190° c) over medium-high heat in a large 8-quart cast-iron dutch oven with a diameter of about 12-inches.
- Place half of the chicken pieces skin-side down in the oil, cover, reduce the heat to medium and fry until deep golden brown, about 7 minutes.
- After 4 minutes, lift the chicken peces with the tongs to check for even browning.
- Rearrange if some of the pieces are browning faster than others.
- Spot-check the temperature of the oil, after frying the first 6 minutes, the temperature of the oil should be around 325° f (160° c). Adjust the heat level if needed.
- Turn the chicken pieces over and continue to fry, uncovered, unti the chicken pieces are deep golden brown on the second side, about 7 minutes or longer.
- With the tongs transfer the chicken to paper towel-lined plate.
- Return the oil to 375° f (190° c) and keep frying the remaining chicken pieces.
- Transfer the pieces to the paper towel-lined late to drain, then placing to the wire eack with the other cooked pieces.
- Let cool for a few minutes and serve.