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Four-Star Fried Chicken

Serves: Makes 8 servings

Ingredients:

  • 4 bone-in chicken breasts, halved crosswise
  • 4 bone-in chicken thighs
  • 4 chicken drumsticks
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon freshly ground white pepper
  • Vegetable oil for frying

Brine:

  • 4 cups water
  • 2 tablespoons salt
  • 1 tablespoon soy sauce
  • 2 teaspoons cayenne pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons Worcestershire sauce
  • 112 teaspoons freshly ground white pepper

Procedures:

  1. For the brine, combine the water, salt, soy sauce, cayenne, garlic powder, Worcestershire sauce, and pepper in a large bowl and whisk to mix until the salt is dissolved. Add the chicken pieces, which should be fully covered by the brine; add a bit more cold water if needed. Cover the bowl and refrigerate for 24 hours, gently stirring once or twice.


  2. Combine the flour, salt, garlic powder, cayenne, and pepper in a large bowl and whisk to mix. Cover a large baking sheet with a thin layer of flour. Line another baking sheet with a couple layers of brown paper or paper towels.


  3. Drain the chicken and pat dry with paper towels, discarding the marinade. Toss 2 or 3 pieces at a time in the flour mixture to evenly coat. Transfer to the floured baking sheet and let sit for 10 minutes. Toss once again in the flour to ensure a thorough coating, which will help reduce splattering when fried. Let sit for 10 minutes again before frying.


  4. Meanwhile, pour 2 to 3 inches of oil in a wide, deep heavy pot, such as a Dutch oven (it's important the oil come no more than halfway up the sides of the pan for safety). Heat the oil over medium heat to 365°F to 375°F. Preheat the oven to 275°F.


  5. Gently slip 3 or 4 pieces of the dredged chicken into the hot fat, taking care not to crowd them in the pan. Cook, turning the pieces a few times, for about 20 minutes, until the skin is nicely browned and the juices run clear when the thickest part is pierced with a knife. Transfer the fried chicken to the paper-lined baking sheet and keep warm in the oven while frying the remaining chicken.
  6. by Sur La Table & Renée Behnke

 
 
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