SKILLET FRIED CHICKEN BEST EVER

THE BEST FRIED CHICKEN EVER

Skillet Fried Chicken

Recipe from Bon Appétit February 2012

This blog goes against everything I’m about.  I am a fraud… a total hypocrite.

I have subscribed to Bon Appétit for decades.  The first thing I do when it arrives in the mail every month is go directly to the back and scan the Recipe Index.  My aim is to extract anything that’s interesting.   I’ll be looking for the trends, the coolest ingredients, the oddest combinations.  I start from the back &move forward…  but not this time.    I don’t know why it was different this time but I was completely caught off guard.  The only thing the  front cover showed was one huge fried chicken leg...that was all.   It was so simple so brilliantly simple.  Good photography is everything.

I think you probably know by now that I do not like to follow other people’s recipes.  I scan &extract the ingredients I like and leave the rest.  Then I go to my drawing board and create my own version of the recipe.  Not this time.  I actually followed this one and still completely surprised I did. 

You have to agree it’s one of those foods you don’t eat all the time and you can go for long periods before you are hit with that powerful craving.  Usually I resort to good ol KFC and that will tie me over till the next uncontrollable urge.  But you will have to agree that when it’s time to eat fried chicken, it’s time to eat fried chicken. 

Not that they need my help or anything but I’m going to name drop the big one: Bon Appétit.  Check out the February 2012 issue and tell me if the cover is not brilliant.  Now let’s fry some chicken.  

This would be an excellent idea for the up and coming Superbowl.  Wings & Legs would be a big hit at your party.

Skillet Fried Chicken

 THE CHICKEN

1Family Pack Combination of Chicken ( 5 Legs & 5Thighs is what I used).

You can also use 1 ¾ Pound Whole Chicken cut into 10 pieces. Or 20 Wings  

FOR FRYING

Peanut Oil About 24 ounces

THE RUB (Prepare the day before, rub chicken & chill overnight)

1 Tablespoon Kosher Salt

2 Teaspoon Freshly Ground Pepper

1 ½ Teaspoon Paprika

¾ Teaspoon Cayenne Pepper

½ Teaspoon Garlic Powder

½ Teaspoon Onion Powder      

Mix all ingredients in small bowl and rub each piece of chicken, cover and chill overnight.

THE BATTER (Wet)

1 Cup Buttermilk

1 Egg

½ Cup Water

Whisk all ingredients in medium bowl. (I used a  1/2  size baking tin) 

THE BATTER (Dry)

3 Cups All Purpose Flour

1 Tablespoon Cornstarch

1 Tablespoon Kosher Salt

1 Tablespoon Freshly Ground Pepper

Blend and put in a 9x13x2 baking dish. (I used a ½ size baking tin.)

FRYING THE CHICKEN

Let chicken reach room temp after sitting in refrigerator over night

Pour peanut oil into 10”-12”Non Stick Skillet about ¾ “ Deep.  I used an entire 24 ounce bottle of peanut oil.

Heat oil over medium heat & use Deep Fry Thermometer to register 350 degrees.  I didn't have one of these so I waited to see bubbles @ the bottom of skillet.

Working with one piece at a time dip chicken into wet batter then dredge into dry batter covering each piece completely and set aside until oil is hot. Fry chicken turning with tongs about every 2 minutes & reducing temp of oil to about 300 to 325. Fry each side till golden brown & crispy. About 12 minute for legs & thighs, 10 minutes for wings. 

Using tongs remove chicken & set on a wire rack or paper towels on baking sheet to absorb excess oil after frying.

Let cool about 10 minutes and chow down.