Fried Chicken

also called southern fried chicken · buttermilk fried chicken · chicken on the bone · broasted chicken · pan-fried chicken

The table

Fry in two batches and let the fat climb back to 325°F between them.
4 lb(1.8 kg)whole chickencut into 8 piecesbrine 4 hrdredge, then hydrate 15 minfry 325°F, 8 min a side
4 cups(950 mL)buttermilk
2 Tbskosher salt
2 Tbshot sauce
3 cups(390 g)all-purpose flourwhisk the dredge
1/2 cup(65 g)cornstarch
1 Tbspaprika
2 tspgarlic powder
2 tsponion powder
2 tspblack pepper
1 Tbsfine sea salt
6 cups(1.4 L)peanut oil
Drain it on a rack and not on paper. Paper traps the steam under the pieces and softens the crust
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.

Pans and tools

Before anything else

2cut into 8 pieces

3brine 4 hr

goes in with what step 2 made

4whisk the dredge

6fry 325°F, 8 min a side

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 4 hr 31 min2 of 5 steps give no time
Needs you
about 16 min
If you get it wrong
Unforgiving — 325°F does not forgive a crowded pan or a wet piece going in, and a piece pulled early is raw at the bone

  1. cut into 8 pieces

    not timedfrom the start

  2. whisk the dredge

    not timedfrom the start

  3. brine 4 hr

    4 hrwalk awayfrom the start

  4. dredge, then hydrate 15 min

    15 minwalk away4 hr in

  5. fry 325°F, 8 min a side

    16 minneeds you4 hr 15 min in

You'll need cast-iron skillet

Goes with

See how it is written
>> title: Fried Chicken
>> category: Fried & Crispy
>> tags: chicken, southern, deep-fry, buttermilk, cast iron
>> counters: Meat and Three, Diner
>> aka: southern fried chicken, buttermilk fried chicken, chicken on the bone, broasted chicken, pan-fried chicken
>> servings: 6
>> time: 5 hr 10 min
>> pairs-with: skillet-cornbread, collard-greens, macaroni-and-cheese, coleslaw
>> slack: unforgiving — 325°F does not forgive a crowded pan or a wet piece going in, and a piece pulled early is raw at the bone
>> capacity: 3 — the cast-iron skillet of fat, fry

>> step: Fry in two batches and let the fat climb back to 325°F between them.
Fry in two batches and let the fat climb back to 325°F between them.

>> step: cut into 8 pieces
Cut @whole chicken{4%lb}(1.8 kg) into 8 pieces, wings and backs kept for stock.

>> step: brine 4 hr
Brine @&(~1)chicken pieces{} in @buttermilk{4%cup}(950 mL), @kosher salt{2%Tbs}, @hot sauce{2%Tbs} for ~brine{4%hr}.

>> step: whisk the dredge
Whisk @all-purpose flour{3%cup}(390 g), @cornstarch{1/2%cup}(65 g), @paprika{1%Tbs}, @garlic powder{2%tsp}, @onion powder{2%tsp}, @black pepper{2%tsp}, @fine sea salt{1%Tbs}.

>> step: dredge, then hydrate 15 min
Dredge @&(~2)brined chicken{} in @&(~1)seasoned flour{}, pressing it on, then leave it on a rack to ~rest{15%min}.

>> step: fry 325°F, 8 min a side
Fry @&(~1)dredged chicken{} in @peanut oil{6%cup}(1.4 L) at 325°F (165°C) in a #cast-iron skillet{} for ~fry{16%min}, turned once.

Drain it on a rack and not on paper. Paper traps the steam under the pieces and softens the crust.