Recipe courtesy of Alex Guarnaschelli
Recipe courtesy of Alex Guarnaschelli
Watch how to make this recipe.
Fried Chicken
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- Level: Intermediate
- Total: 4 hr 45 min (includes marinating time)
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1173
- Total Fat
- 82 g
- Saturated Fat
- 9 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 56 g
- Cholesterol
- 231 mg
- Sodium
- 1243 mg
My mom stood over the stove with a supermarket paper bag filled with flour and spices and dropped the chicken right from the bag into hot oil. It’s such a core memory of cooking for me. She was a fan of just flour, whereas I like a little buttermilk and cornstarch in the mix. I serve this as is with potato salad and lots of lemon wedges, but it’s honestly a classic that belongs on any table at any time. I also think cold fried chicken, eaten standing at the door of the fridge, is one of the great American things to do in your kitchen. Use any cuts of chicken you like. Just make sure you fry in small batches and fry pieces that are about the same size so the cooking time is similar.
- Level: Intermediate
- Total: 4 hr 45 min (includes marinating time)
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1173
- Total Fat
- 82 g
- Saturated Fat
- 9 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 56 g
- Cholesterol
- 231 mg
- Sodium
- 1243 mg
Ingredients
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Directions
- Prepare the chicken: In a medium bowl, combine the buttermilk, cayenne and a pinch of salt, then submerge the thighs. Refrigerate for at least 4 hours and up to 8 hours.
- Preheat the oven to 350 degrees F.
- Get ready: Pour the oil into a deep, heavy-bottomed pot. Heat the oil to 350 degrees F over medium heat. Prepare two baking sheets, one fitted with a cooling rack and a slotted spoon.
- In a large bowl, combine the flour, cornstarch and a pinch of salt. Remove the chicken from the marinade, shake off any excess and toss in the flour mix.
- Fry the chicken: Gently add a few thighs to the oil and gently “swirl” the oil as they fry. This swirling will assure they fry more evenly on all sides. When they are light to medium brown, after 5 to 7 minutes, remove them with the spoon and lay them out on the rack on the baking sheet. Season with salt. Bring the oil back up to temperature before frying more chicken. Cook the remaining chicken in batches, keeping the chicken warm on the second baking sheet in the oven. Leave the chicken in the oven for 5 to 10 minutes until it is cooked through.
- Serve: Arrange the chicken on a serving platter and serve with lemon wedges, if desired.
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