Sunday, October 14, 2012

(ATK) Easier Fried Chicken

This is delicious. Fourteen hundred pans, a lot of time, but so freaking delicious! It made me feel like I was a little bit healthier, too because they're baked, but they aren't really. Worth it though! Please enjoy!
Photo credit to
Easier Fried Chicken
Serves 4-6
1 1/4 cups buttermilk
salt & pepper
Hot sauce
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
3 1/2 pounds bone in chicken pieces, trimmed
2 cups all-purpose flour
2 teaspoons baking powder
1 3/4 cups peanut or vegetable oil

Whisk 1 cup buttermilk, 1 tablespoon salt, 1 teaspoon pepper, dash hot sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, and pinch cayenne together in large bowl. Add chicken and turn to coat. Refrigerate, covered, for at least 1 hour or up to 24 hours.
Adjust oven rack to middle position and heat oven to 400 degrees. Whisk flour, baking powder, 2 teaspoons pepper, 1 teaspoon salt, remaining 3/4 teaspoon paprika and remaining cayenne together in large bowl. Add remaining 1/4 cup buttermilk and mix with fingers until combined and small clumps form. Working with 1 piece at a time, dredge chicken pieces in flour mixture, pressing mixture onto pieces to form thick, even coating. Place dredged chicken on large plate, skin side up.
Heat oil in 11" straight-sided sauté pan over medium-high heat to 375 degrees {good luck! I just guessed!} Carefully place chicken pieces in pan, skin side down, and cook until golden brown on second side 2-4 minutes longer. Transfer chicken to wire rack set inside rimmed baking sheet. Bake chicken until breasts register 160 degrees and legs/thighs register 175 degrees, 15-20 minutes.
Remove and eat and try not to eat it all at once. 

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