Super-Crispy Pan-Fried Chicken Recipe

3      Reviews by:    Kathy Goodson   Super-Crispy Pan-Fried Chicken Recipe uses chicken, buttermilk, flour, salt, black pepper, cayenne pepper, and vegetable oil in pan frying this tasty fried chicken recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Midwestern    Servings:8 Nutrition facts:1,039 calories73.4 grams fat Print Preview Rate This Recipe Prep Time:   8 Hours 20 Minutes Cook Time:   55 Minutes Total Time:   9 Hours 15 Minutes

INGREDIENTS

• 16 pieces of chicken (preferably drumsticks and thighs)
• 6 cups buttermilk
• 3 cups all-purpose flour
• 4 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon cayenne pepper
• 1 1/2 quarts vegetable oil, for frying

DIRECTIONS

• In a large bowl, toss the chicken with the buttermilk. Cover with plastic wrap and refrigerate the chicken for at least 8 hours or overnight.
• In a large, resealable plastic bag, combine the flour, salt, pepper, and cayenne. Set 2 large racks over rimmed baking sheets. Working in batches, drain the chicken, scraping off most of the buttermilk against the side of the bowl. Add the chicken to the bag, a few pieces at a time, and shake to coat completely. Transfer the chicken to the racks, pressing the flour to help it adhere as you remove the chicken from the bag.
• Pour 1 inch of oil into each of 2 large cast-iron skillets and heat to 350°F.
• Add about half of the chicken pieces to the hot oil, being sure not to crowd the skillet. Fry over moderate heat until the chicken is golden, crisp, and cooked through, 20 to 25 minutes; an instant-read thermometer should register 165°F for thighs or drumsticks and 160°F for breasts. Line the racks with paper towels and drain the chicken. Continue frying the chicken in batches, being sure the oil temperature stays at 325°F during frying. Serve warm or at room temperature.

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