Recipe Name: BUTTERMILK FRIED CHICKEN II
Category: POULTRY
Serves: 8
SOURCE FOOD AND WINE MAGAZINE
1 Quart whole milk
Kosher salt
1/2 Cup sugar
2 Each 4 pound chickens, each cut into 8 pieces
2 Cup buttermilk
2 Large eggs, lightly beaten
1 Tsp. sweet paprika
1 Tsp. hot sauce
1/2 Tsp. black pepper , freshly ground
2 Tsp. baking powder
1 1/2 Tsp. baking soda
5 Cup all-purpose flour, more or less
1 Quart vegetable oil fro frying
In a small saucepan, combine 1 cup of the milk with 3/4 cup Kosher salt and the sugar and stir over moderate heat just until the sugar and salt have dissolved, about 2 minutes. Transfer to a large deep bowl and add the remaining 3 cups of milk. Add the chicken pieces and refrigerate for 4 hours. Drain the chicken and pat thoroughly dry.
In a bowl, mix the buttermilk, eggs, 2 tblsp of salt, the paprika, hot sauce and pepper. Whisk in the baking powder and baking soda. Put half the flour in a large bowl. Working with a few pieces at a time, dredge the chicken in the flour, tapping off any excess. Dip chicken in the buttermilk, letting the excess drip off; return the chicken to the flour to coat. Transfer to a rack. Repeat with the remaining chicken, adding more flour as needed. If the flour becomes too lumpy, sift it.
Heat the oil in 2 large deep skillets until shimmering. Working in batches, add the chicken to the skillets in a single layer, without crowding, and fry over moderate heat, turning occasionally, until deep golden and cooked through, 18 to 20 minutes; an instant-read thermometer inserted near the bone should register 160o. Drain the chicken on wire racks lined with paper towels and fry the remaining pieces. Serve hot or warm.
Make ahead: The chicken can be fried up to 4 hours ahead and reheated.
From the June 2003 issue pg. 82