i had a pretty successful first attempt at fried chicken last night

[fizzgig]

america's test kitchen sent me an 'easy' fried chicken recipe last week, so my bff and i had fried chicken, homemade mac n cheese, fresh colorado corn (no corn like it, if you ask me), cukes and onions in vinegar and slice maters she picked up at a roadside stand. my friend's gluten-intolerant, so we used a gluten-free flour mix for the chicken and brown rice noodles for the mac.

the chicken was marinated in buttermilk and spices, started in the oil and finished in the oven. my only mistake was not changing the oil between batches, so the breading on the second batch was a little dark and tasted a bit burnt. but i am going to go out on a limb and say the chicken was the best i'd ever made, it was so juicy and delicious. my husband, who's from virginia, said i did the chicken 'the soul food' way and gobbled it up. i can't wait to make it in all it glutenous glory.

INGREDIENTS
1 1/4 cups buttermilk
Table salt
Dash hot sauce
3 teaspoons ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
3 1/2 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat (see note)
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 3/4 cups vegetable oil

INSTRUCTIONS
1. Whisk 1 cup buttermilk, 1 tablespoon salt, hot sauce, 1 teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon paprika, and pinch of cayenne together in large bowl. Add chicken and turn to coat. Refrigerate, covered, at least 1 hour or up to overnight.

2. Adjust oven rack to middle position and heat oven to 400 degrees. Whisk flour, baking powder, 1 teaspoon salt, and remaining 2 teaspoons black pepper, ¾ teaspoon garlic powder, ¾ teaspoon paprika, and remaining cayenne together in large bowl. Add remaining ¼ cup buttermilk to flour mixture and mix with fingers until combined and small clumps form. Working with 1 piece at a time, dredge chicken pieces in flour mixture, pressing mixture onto pieces to form thick, even coating. Place dredged chicken on large plate, skin side up.

3. Heat oil in 11-inch straight-sided sauté pan over medium-high heat to 375 degrees. Carefully place chicken pieces in pan, skin side down, and cook until golden brown, 3 to 5 minutes. Carefully flip and continue to cook until golden brown on second side, 2 to 4 minutes longer. Transfer chicken to wire rack set in rimmed baking sheet. Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 160 degrees for breasts and 175 for legs and thighs, 15 to 20 minutes. (Smaller pieces may cook faster than larger pieces. Remove pieces from oven as they reach -correct temperature.) Let chicken rest 5 minutes before serving.

simple recipe, some tips/explanations are at the bottom of the recipe

[NYC_SKP]

1. I'm gonna try that. But I'll also try a batch with corn flakes crumbled in!

I've always wanted to try that!

[cbayer]

2. You are bad!

[NYC_SKP]

5. FRAK! no wonder LG can't get a break.

Speaking of breaks, I'm thinking of a roadtrip....

[cbayer]

7. Chicago is very hot and humid at this time of year.

[NYC_SKP]

8. We like it hawt!

---still not sure tho... school starts soon.

[fizzgig]

4. just don't talk about corn flakes and fried chicken in the lounge

[pinto]

10. ...

[cbayer]

3. Messy, but worth it, imo.

This is a pretty classic southern way to do it and I have to say that I love it.

Congratulations!

[fizzgig]

6. i didn't have to do the clean up this time

i'm thinking i'll do another batch to break in the new kitchen once we're settled.

[pinto]

9. Sounds great. Buttermilk...

[fizzgig]

15. it was

thanks

[Phentex]

11. The whole meal sounds good!

I've always been too lazy to try it and we don't eat it very much anyway. My sister makes a great fried chicken so I'll let her do it!

I'm glad yours was successful!

[fizzgig]

13. this will be a special occasion meal

i'm pretty lazy and it was surprisingly little work for a whole lot of tasty.

[monmouth]

12. You have no idea how hungry you have made me. Cukes and onion in Vinger are my fav..n/t

[fizzgig]

14. we always had tomatoes, cukes and onion in vinegar when i was a kid

i need to eat it more

[elleng]

16. Sounds great,

might try for 'Thanksgiving,' and HAPPY to see you're 'back in the saddle again,' in noco!

[dem in texas]

17. Southern Pan Fried Chicken

Even Alton Brown agrees that this is a healthier fried chicken.

Only use a little oil, maybe 1/4 cup to 1/3 cup; flour and season your chicken with your favorite seasonings in the usual way, shaking off excess.

Brown chicken in hot oil, turning to make sure all is browned, you can take out the browned pieces as they are ready. Remember you are only browning the outside, the chicken will still be raw inside. Once all the chicken is browned, lower the heat on the oil and put the chicken back in the skillet and cover and cook on low until chicken is cooked through. Remove lid, turn up heat and fry until brown and crisp. Place chicken on paper towels to drain off more oil. You will have lots of good little bits of coating left in the oil, pour off most of the oil and using some of the left over flour, make a cream gravy.

Also, do not use one of those large chickens sold as fryers at the supermarket. A real fryer should be two pound, although you cannot find them that size anymore. Try to get one under 3 pounds. I got to my local Mexican supermarket and they have whole chic kens that are small.

If you have ever raised chickens and cooked a small fryer, you know the difference, it is like eating quail. Makes me want to raise chickens again!

[fizzgig]

21. i'll probably give his recipe a second chance

my sister made it once and i liked this recipe better. maybe i'm just better than my sister at fried chicken

[guardian]

18. Congratulations

I use a little corn meal in my flour. It give the chicken coating some extra 'crunch'. I also beat an egg or two (depending on number of pieces that I'm cooking) in with the buttermilk. Then I double dip/dredge the chicken for extra crunchiness.

Don't forget to make milk gravy for the mashed potatoes and biscuits. yum.

[fizzgig]

22. thanks for the tips!

i do love me some extra crunchy fried chicken

[A HERETIC I AM]

19. Gotta do this

One thing I have never made that I figure I should have by now is fried chicken.

Love the sound of this recipe. Thanks!

[fizzgig]

23. it was super easy

good luck in your endeavor

[cbayer]

20. Big congratulations! Wish you had pictures.

I love fried chicken and my favorite in the world is Popeye's, but this sounds a lot easier (they deep fry).

My attempts at fried chicken have been dismal.

[fizzgig]

24. omg i love popeye's

but the closest one is like 40 miles away and i'm never down that way

i'll get some pics next time