Vanessa Daou of
Our Tips:
1. Several pieces of celery -- leaves and all -- in the frying oil helps chicken taste better and develop a richer color.2. Soaking the chicken overnight in buttermilk or brine makes for juicier, more tender meat.
3. Covering the chicken after it's been fried will cause it to lose its crispiness.
4. Drain cooked chicken on a metal rack or a brown paper bag rather than on paper towels. It will retain more crispiness.
5. To avoid dangerous spattering, dry off utensils before they come into contact with the cooking oil.
6. Use tongs rather than a fork to turn chicken pieces, so as to avoid piercing the skin and losing juices.
7. If you usually rely on vegetable oil, try peanut for a change. It's got a higher smoke point and imparts great flavor.8. Slice whole poultry breasts in half for quicker, more even cooking.
Wedding Fried Chicken
(adapted from The Gift of Southern Cooking, Barefoot Contessa Family Style, and The Black Cat Cafe & Bakery)
3 lbs chicken pieces
1 quart buttermilk
1 lb lard (or Crisco if necessary)
1 stick unsalted butter
1/2 cup thickly-cut, uncooked smoked bacon, sliced into 1/2 inch pieces
1 cup all-purpose flour
2 tbsp cornstarch
1 tsp salt
1/2 tsp black pepper (freshly ground)
Brine the chicken for 8-12 hours. (See our article on brining) Rinse off the chicken and bowl. Return the chicken to the bowl, and cover it with buttermilk. Let it rest covered in the refrigerator for another 8-12 hours. Remove the chicken and drain it on a wire rack.
While the chicken is draining, place the lard, butter and bacon pieces in a wide, heavy stockpot, and cook over low heat for 30-45 minutes, until the butter stops foaming. Skim throughout as needed. Carefully remove bacon pieces, and set aside for another use.
Thoroughly mix together flour, cornstarch, salt and pepper in a bowl, and dredge the drained chicken pieces until all surfaces are covered. Lightly pat to set the coating and tap off excess flour.
Raise fat temperature to medium-high (360 F), and carefully place several chicken pieces in the fat, skin-side down, taking care not to let them touch. Work in batches if necessary. Allow fat to return to 360 F between batches.
Fry for 8-10 minutes until skin is golden-brown and the meat is thoroughly cooked. Remove from pot, drain on a wire rack or a crumpled brown paper bag, and serve.
OR
Cook for 3-4 minutes on each side, remove from pot, and drain on a wire rack or a crumpled brown paper bag. You can at this point refrigerate the chicken, or continue on to the next step. Before you're ready to serve, pre-heat your oven to 350 F. Place chicken on a wire baking rack on top of a sheet pan, and bake for 30-40 minutes, or until skin is crisped and meat is thoroughly cooked.
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