MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: N.Y.T. Buttermilk Fried Chicken
Categories: Five, Poultry, Dairy
Yield: 4 Servings
4 lb Chicken; in 10 pieces -OR-
4 lb Thighs & drumsticks
3 c Buttermilk; up to 4 c
3 tb Kosher salt; more as needed
2 ts Ground black pepper; more as
- needed
1 1/2 c A-P flour
3 c Oil or lard; as needed
Place chicken pieces in a bowl and toss them with buttermilk, 2 tb
salt, and a healthy grind of black pepper. Cover and marinate for
at least an hour and up to a day.
Combine flour, 1 tb salt, and 2 ts pepper in a large bowl or,
ideally, a paper bag large enough to accommodate the flour and the
pieces of chicken.
Pour oil into a large, heavy-bottomed cast-iron skillet with high
sides and a lid, to a depth of a few inches. Heat oil over
medium-high heat to 350 F/175 C.
Set a rack on a baking sheet or tray. Place the chicken pieces in
the paper bag filled with the flour mixture and shake well to coat,
or toss them in the bowl with the flour mixture to achieve a
similar result.
Shake off excess flour and fry the pieces of chicken skin-side
down, in batches so as not to crowd the pan, for about 5 to
15 minutes, covered by the lid. Remove the lid, turn over the
chicken pieces, and cook for about 5 to 15 minutes more, uncovered,
until they are cooked through and a deep golden brown. Color is as
or more important than time! Watch your chicken and get it out when
it's golden brown.
Remove chicken to the rack to drain and rest, sprinkle with salt
and serve warm or at room temperature.
Recipe by Sam Sifton
RECIPE FROM:
https://cooking.nytimes.com
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