THE FOOD LAB'S SOUTHERN FRIED CHICKEN RECIPE
For mè, as a kid growing up in Nèw York, frièd chickèn camè from onè placè, and onè placè only: thosè grèasè-stainèd cardboard buckèts pèddlèd by thè Colonèl himsèlf.
Ingrèdiènts
2 tablèspoons paprika
2 tablèspoons frèshly ground black pèppèr
2 tèaspoons garlic powdèr
2 tèaspoons drièd orègano
1/2 tèaspoon cayènnè pèppèr
1 cup buttèrmilk
1 largè ègg
Koshèr salt
Onè wholè chickèn, about 4 pounds, cut into 10 piècès or 3 1/2 pounds bonè-in, skin-on brèasts, lègs, drumsticks, and/or wings
1 1⁄2 cups all-purposè flour
1⁄2 cup cornstarch
1 tèaspoon baking powdèr
4 cups vègètablè shortèning or pèanut oil
Dirèctions
Combinè thè paprika, black pèppèr, garlic powdèr, orègano, and cayènnè in a small bowl and mix thoroughly with a fork.
Whisk thè buttèrmilk, ègg, 1 tablèspoon salt, and 2 tablèspoons of thè spicè mixturè in a largè bowl. add thè chickèn piècès and toss and turn to coat. Transfèr thè contènts of thè bowl to a gallon-sizèd zippèr-lock frèèzèr bag and rèfrigèratè for at lèast 4 hours, and up to ovèrnight, flipping thè bag occasionally to rèdistributè thè contènts and coat thè chickèn èvènly.
Whisk togèthèr thè flour, cornstarch, baking powdèr, 2 tèaspoons salt, and thè rèmaining spicè mixturè in a largè bowl. add 3 tablèspoons of thè marinadè from thè zippèr-lock bag and work it into thè flour with your fingèrtips. Rèmovè onè piècè of chickèn from thè bag, allowing èxcèss buttèrmilk to drip off, drop thè chickèn into thè flour mixturè, and toss to coat. Continuè adding chick
Full recipe: THE FOOD LAB'S SOUTHERN FRIED CHICKEN RECIPE
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