Author Notes
Growing up, our babysitter used to make the best fried chicken and I've had a hankering for it ever since. Her secret ingredients were Lawry's Seasoning Salt and a cast iron pan. In the interest of healthier eating (somewhat, let's be serious - healthy friend chicken?) I've been using Ina Garten's technique for oven fried chicken. Recently, I made some adjustments to the spices and coating, but the technique is all Ina's. This is a crunchy, light, satisfying chicken that tastes great hot, warm or at room temperature. It travels well and makes for great leftovers. If there are any leftovers. —MrsWheelbarrow
Ingredients
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2
whole chickens, cut up
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1 quart
buttermilk
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2 cups
all purpose flour
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1 cup
instant potato flakes
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1 tablespoon
kosher salt
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1 tablespoon
cracked black pepper
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2 teaspoons
smoked paprika
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Canola oil or other tasteless oil
Directions
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Soak chicken pieces in buttermilk overnight. (I always cut the breasts in half - modern chicken breasts are terrifyingly huge and seem to dry out by the time they are cooked through.)
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Heat 2" oil in cast iron pan or (I prefer to use) a deep fryer. Oil should be at about 365•, and should return to this temperature between rounds of chicken.
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Preheat oven to 350.
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Whisk together flour, potato flakes, salt, pepper and paprika.
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Lift chicken out of buttermilk then dredge in the flour mixture. It should look really shaggy.
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Place skin side down in hot oil. Cook each side for about 3-4 minutes.
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As the pieces are finished frying, blot them gently on pieces of paper towel, then place skin side up on a cooling rack that has been set over a sheet pan.
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Bake in the center of the oven for about 30 minutes.
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