• 7/6 Fried Chicken Day - 5

    From Dave Drum@1:3634/12 to All on Fri Jul 5 17:03:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: N.Y.T. Buttermilk Fried Chicken
    Categories: Five, Poultry, Dairy
    Yield: 4 Servings

    4 lb Chicken; in 10 pieces
    +=OR=+
    4 lb Thighs & drumsticks
    3 c (to 4 c) buttermilk
    3 tb Kosher salt; more as needed
    2 ts Ground black pepper; more as
    - needed
    1 1/2 c A-P flour
    3 c Oil or lard; as needed

    Place chicken pieces in a bowl and toss them with
    buttermilk, 2 tablespoons salt and a healthy grind of
    black pepper. Cover and marinate for at least an hour
    and up to a day.

    Combine flour, 1 tablespoon salt and 2 teaspoons pepper
    in a large bowl or, ideally, a paper bag large enough
    to accommodate the flour and the pieces of chicken.

    Pour oil into a large, heavy-bottomed cast-iron skillet
    with high sides and a lid, to a depth of a few inches.
    Heat oil over medium-high heat to 350ºF/175ºC.

    Set a rack on a baking sheet or tray. Place the chicken
    pieces in the paper bag filled with the flour mixture
    and shake well to coat, or toss them in the bowl with
    the flour mixture to achieve a similar result.

    Shake off excess flour and fry the pieces of chicken
    skin-side down, in batches so as not to crowd the pan,
    for about 5 to 15 minutes, covered by the lid. Remove
    the lid, turn over the chicken pieces, and cook for
    about 5 to 15 minutes more, uncovered, until they are
    cooked through and a deep golden brown. Color is as or
    more important than time! Watch your chicken and get
    it out when it's golden brown.

    Remove chicken to the rack to drain and rest, sprinkle
    with salt and serve warm or at room temperature.

    By Sam Sifton

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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