Active Time
1 HR 15 MIN
Total Time
3 HR 30 MIN
Yield
Serves : 6 to 8
© Matthew Armendariz - mattbites.com

How to Make It

Step 1    

In a small saucepan, combine 1 cup of the milk with 3/4 cup of kosher salt and the sugar and stir over moderate heat just until the sugar and salt dissolve, about 2 minutes. Transfer to a large, deep bowl and add the remaining 3 cups of milk. Add the chicken pieces and refrigerate for 4 hours. Drain the chicken and pat thoroughly dry.

Step 2    

In a bowl, mix the buttermilk, eggs, 2 tablespoons of salt, the paprika, hot sauce and pepper. Whisk in the baking powder and baking soda. Put half of the flour in a large bowl. Working with a few pieces at a time, dredge the chicken in the flour, tapping off any excess. Dip the chicken in the buttermilk, letting the excess drip off; return the chicken to the flour and turn to coat. Transfer to a rack. Repeat with the remaining chicken, adding more flour as needed. If the flour becomes too lumpy, sift it.

Step 3    

Heat the oil in 2 large, deep skillets until shimmering. Working in batches, add the chicken to the skillets in a single layer, without crowding, and fry over moderate heat, turning occasionally, until deep golden and cooked through, 18 to 20 minutes; an instant-read thermometer inserted near the bone should register 160°. Drain the chicken on wire racks lined with paper towels and fry the remaining pieces. Serve hot or warm.

Make Ahead

The chicken can be fried up to 4 hours ahead and reheated.

Suggested Pairing

A lively, fruity, low-tannin Beaujolais has the fruit and acidity to contrast with the pleasantly sweet chicken.

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Aggregate Rating value: 5

Review Count: 4362

Worst Rating: 0

Best Rating: 5

Author Name: Tom Ashe

Review Body: Soooo salty. After tasting the brine, I cut the time in half for marinating. Still way over the top salty. Unpleasantly so. Make sure you cut the salt by a lot.  Other than that, the breading is nice and flavorful, but I cut the salt in that too by half a tablespoon. 

Review Rating: 3

Date Published: 2017-01-08

Author Name: Kalyn Cofield

Review Body: Never made fried chicken before and this was a HUGE HIT in my house! Perfectly crispy and crunch, excellent flavor. Thrilled! Cut the recipe in half for 4 large breasts.

Review Rating: 5

Date Published: 2017-04-29