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Fried Chicken

  • prep: 40 mins
    total time: 6 hours 40 mins
  • servings: 4

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Ingredients

  • 3 tablespoons plus 1 teaspoon coarse salt
  • 1 whole fryer chicken (3 1/2 to 4 pounds), cut into 10 pieces
  • 2 cups buttermilk
  • 2 teaspoons dry mustard
  • 1 teaspoon cayenne pepper
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons coarse yellow cornmeal
  • Safflower or canola oil, for frying
  • Flaky sea salt, such as Maldon, for serving (optional)

Directions

  1. Step 1

    In a large bowl, stir together 10 cups ice water and 2 tablespoons coarse salt. Add chicken, submerging all pieces. Cover; let soak overnight in refrigerator.

  2. Step 2

    In another bowl, whisk together buttermilk, 1 tablespoon coarse salt, mustard, and 1/2 teaspoon each cayenne and black pepper. Transfer chicken to marinade, submerging all pieces. Cover; refrigerate at least 4 hours and up to overnight.

  3. Step 3

    Let chicken stand at room temperature 1 hour. In a shallow dish, whisk together flour, cornmeal, remaining 1 teaspoon each coarse salt and black pepper, and remaining 1/2 teaspoon cayenne.

  4. Step 4

    Heat a heavy pot filled halfway with oil over medium heat until a deep-fry thermometer reads 350 degrees. Remove chicken from marinade, a few pieces at a time (do not shake off excess); dredge in flour mixture. Transfer to a baking sheet.

  5. Step 5

    Fry chicken in batches until golden brown and a thermometer inserted into thickest part (avoiding bone) reads 160 degrees, 6 to 7 minutes for small pieces, 9 to 10 minutes for large. Adjust heat to maintain a temperature between 340 degrees and 350 degrees during cooking. Transfer to a wire rack set on a rimmed baking sheet; season with sea salt. Serve warm or at room temperature.

Source
Martha Stewart Living

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Reviews (5)

  • 14 Jun, 2014

    It is a keeper. My family love the taste ! Brining and Marinating helped a lot to the taste. I didn't have dry mustard & coarse salt, so I used iodized salt 4 teaspoon per 1 tab. of coarse salt. When I saw them golden brown I lower the temp. and cover them for a minute. Taste wonderful !

  • 5 Jun, 2014

    I've made this a number of times and it's awesome.

    Really? We must have an issue with salt for a 4 lb chicken? 2tbl in 10 cups of water, 1tbl in 2 cups of buttermilk and 1 tea in the flour. Divide it by the number of people 4-6 and it's nit picking to a crazy degree. If somebody has health issues with salt, that's a different story, otherwise leave this recipe as is. It's great.

  • 27 May, 2014

    Hi Rosina
    I bake it at 200ÂșC for 35-40 minutes but you would probably need to convert that to Farenheit.
    Lorel

  • 21 May, 2014

    I like your idea of baking it. How many degrees and for how long?

  • 19 May, 2014

    I have made this recipe many times with 2 major differences: this recipe calls for chicken to be brined, salt added to the buttermilk, salt added to the flour mix and salt added before serving. I brine it and then leave any further salting to the person consuming it, at the table.

    Secondly, the coating is sufficient to keep the meat moist while it bakes in a hot oven without any added fat, turning once. No deep frying. This makes the recipe much more suitable for the health concious.