FRIED CHICKEN: "Start by dry-brining your favorite chicken cut (bone-in
and skin-on is best) in one teaspoon of salt per pound of chicken, along
with any herbs or spices you like, overnight in the refrigerator. The
next day, dunk in buttermilk before breading in even parts flour,
cornmeal, and corn starch for the crispiest crust. Keep the heat low
when frying-not hotter than 325°F. You'll be in Southern-fried heaven
in no time!" - Brian Morris, executive chef of Hattie B's Hot Chicken
in Nashville

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Best-Ever Cold Fried Chicken
Categories: Poultry, Dairy, Herbs, Vegetables, Chilies
Yield: 5 servings

1 qt Buttermilk
Salt & pepper
2 3 lb ea) whole chickens; in
- 8 pieces each
3 c A-P flour
1 tb Hot paprika
1 1/2 ts Onion powder
1 1/2 ts Garlic powder
48 oz Shortening or oil; to fry
Hot sauce & assorted pickles
- for serving

In a large bowl, whisk the buttermilk with 1 1/2
tablespoons of salt and 2 teaspoons of pepper. Add the
chicken. Cover with plastic wrap and refrigerate
overnight.

In another large bowl, whisk the flour, paprika, onion
powder and garlic powder with 1 tablespoon of salt and 2
teaspoons of pepper. Spoon 1/4 cup of the buttermilk
marinade into the dry ingredients and mix until the dry
ingredients look slightly shaggy.

Remove 1 piece of chicken from the buttermilk, letting
the excess drip back into the bowl. Dredge in the flour
mixture, pressing to help it adhere. Transfer to a
baking sheet. Repeat with the remaining chicken pieces.
Let stand for 30 minutes.

Line a large baking sheet with paper towels and set a
rack on top. In a large saucepan, heat the shortening to
325ºF/165ºC. Fry the chicken in batches, turning
occasionally, until golden, about 15 minutes. Transfer
to the rack to drain. Let cool, then refrigerate for at
least 2 hours or overnight.

Serve with hot sauce and assorted pickles.

MAKE AHEAD: The fried chicken can be refrigerated for up
to 2 days.

Yield: 4 to 6 servings

By Justin Chapple

RECIPE FROM: https://www.foodandwine.com

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