Picnic Week: Salted buttermilk fried chicken
Yield: 20 pieces
4 cups vegetable oil, plus more as needed, for frying
1 quart buttermilk
4 large eggs, lightly beaten
4 teaspoons baking powder
2 teaspoons baking soda
4 cups all-purpose flour
4 teaspoons coarse salt
1 teaspoon cayenne pepper
2 whole chickens (3 1/2 to 4 pounds each), cut into 10 pieces each
Flaky salt for sprinkling
Method of Preparation:
1. Fill a medium-sized heavy-bottomed pot halfway with oil. Heat until a deep-fat thermometer reaches 340 degrees
2. Meanwhile, stir together buttermilk, eggs, baking powder, and baking soda in a medium bowl. Whisk together flour, coarse salt, and cayenne in another bowl.
3. Working in batches, dip each chicken piece into buttermilk mixture, coating completely (do not shake off any excess). Dredge in flour mixture, patting onto chicken to coat completely. Transfer to a plate.
4. Working in batches (do not crowd pot), carefully place chicken in oil, and fry until deep golden brown, six to seven minutes for wings, nine to ten minutes for other pieces, until the chicken reaches an internal temperature of 165 degrees. (While chicken is cooking, adjust heat as needed to maintain an oil temperature of 325 degrees. Return oil to 340 degrees before starting each new batch.)
5. Transfer fried chicken to a paper-towel-lined plate using a slotted spoon; sprinkle with flaky salt. Serve warm or at room temperature.