a dry rub marinate instead of buttermilk.

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Name: Skillet-Fried Chicken
Prep time: 1 h
Cook time: 12 h
Total time: 13 h
Yield: 4
Cuisine: American-South
Ingredients: 2 tablespoon kosher salt divided; 2 teaspoon freshly ground black pepper; 1 1/2 teaspoon Paprika; 3/4 teaspoon cayenne pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 4lb chicken (not kosher), cut into 10 pieces, backbone and wing tips removed; 1 cup cupbuttermilk; 1 large egg; 3 cups all-purpose flour; 1 tablespoon cornstarch; Peanut oil

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INGREDIENTS

2 tablespoon kosher salt ; divided
2 teaspoon freshly ground black pepper
1 1/2 teaspoon Paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 4lb chicken ; (not kosher), cut into 10 pieces, backbone and wing tips removed
1 cup cupbuttermilk
1 large egg
3 cups all-purpose flour
1 tablespoon cornstarch
Peanut ; oil

Servings

INSTRUCTIONS

Whisk 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. Season chicken with spices. Place chicken in a medium bowl, cover, and chill overnight.

Let chicken stand covered at room temperature for 1 hour. Whisk buttermilk, egg, and 1/2 cup water in a medium bowl. Whisk flour, cornstarch, remaining 1 Tbsp. salt, and remaining 1 Tbsp. pepper in a 9x13x2" baking dish.

Pour oil into a 10"?12" cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of 3/4". Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 350?. Meanwhile, set a wire rack inside a large rimmed baking sheet.

Working with 1 piece at a time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture; tap against bowl to shake off excess. Place 5 pieces of chicken in skillet. Fry chicken, turning with tongs every 1?2 minutes and adjusting heat to maintain a steady temperature of 300??325?, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165?, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.

Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.

Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.

NOTES

This is the only fried chicken recipe you�ll ever need. To learn the best way to cut a chicken into ten pieces and see a video of the recipe being prepared from start to finish in our test kitchen, go to bonappetit.com/go/friedchicken.

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Skillet-Fried Chicken

2 tablespoon kosher salt divided
2 teaspoon freshly ground black pepper
1 1/2 teaspoon Paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 4lb chicken (not kosher), cut into 10 pieces, backbone and wing tips removed
1 cup cupbuttermilk
1 large egg
3 cups all-purpose flour
1 tablespoon cornstarch
 Peanut oil

Whisk 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. Season chicken with spices. Place chicken in a medium bowl, cover, and chill overnight.

Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.

Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (116g)
Recipe Makes: 4 Servings

Calories: 369
Calories from Fat: 23 (6%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.8g
Cholesterol 52.9mg		16 %
Sodium 2953.9mg		102 %
Potassium 207.4mg		5 %
Total Carbohydrate 73.9g		22 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 70.2g
Protein 11.4g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 369

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