From picnics to potlucks, no Southern gathering is complete without a platter of crispy fried chicken.
Whether for apicnicorpotluck, this fried chicken recipe is bound to impress.
We would knoweveryone went crazy for the crispy chicken pieces in our Test Kitchen.
Credit:Victor Protasio, Food Stylist: Karen Rankin, Prop Stylist: Julia Bayless
Here’s a brief outline; the full thing is further below.
Here are a few things to know before you get started.
Ingredients
1(4-lb.
Credit:Victor Protasio, Food Stylist: Karen Rankin, Prop Stylist: Julia Bayless
)whole chicken, cut into 8 pieces
2cupswhole buttermilk
1cupdill pickle juice(from 1 [46-oz.]
Cover and marinate in refrigerator at least 4 hours or up to 8 hours.
Heat oil:
Let chicken stand at room temperature for 15 minutes.
Credit:Victor Protasio, Food Stylist: Karen Rankin, Prop Stylist: Julia Bayless
Heat oil in a large, deep skillet or Dutch oven over high to 325F.
Seal bag; shake and mix spices evenly into flour.
Remove chicken, and place on a wire rack set over a baking sheet.
Credit:Victor Protasio, Food Stylist: Karen Rankin, Prop Stylist: Julia Bayless
Repeat process with remaining chicken.
Transfer to paper towel-lined baking sheet to drain.
Serve with hot pickled peppers and additional hot sauce.
Credit:Victor Protasio, Food Stylist: Karen Rankin, Prop Stylist: Julia Bayless
It also helps keep the chicken moist.
It creates little clumps of breading that fry up into a crispy, flaky coating.
This will help the chicken stay crisp and prevent steam from collecting underneath it, making the outside soggy.
Credit:Victor Protasio, Food Stylist: Karen Rankin, Prop Stylist: Julia Bayless
