Martha’s Fried Chicken
Martha’s Fried Chicken
Martha Stewart’s fried chicken recipe is spot on. The secret is to brine the chicken overnight in buttermilk. Another thing I like about this recipe is that you don’t need to use a whole bottle of oil to fry up the chicken in a deep fryer. Heating some oil in a skillet and frying the chicken pieces and turning them with tongs will do the trick. You’ll never go to KFC again.
Servings
8
Prep time
60 min
Ingredients
- 2 cups low-fat buttermilk
- Coarse salt
- 3 teaspoons cayenne pepper
- 2 whole chickens (2 1/2 to 3 pounds each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)
- 3 cups all-purpose flour
- 4 cups vegetable oil
Preparation
In each of two 1-gallon Ziploc plastic bags, combine chicken pieces, 1 cup buttermilk, 1/2 tablespoon salt, and ½ teaspoon cayenne. Shake the bags to coat the chicken, refrigerate for up to 2 days.
In a large mixing bowl, whisk together flour, 2 tablespoons salt and the remaining 2 teaspoons cayenne. Dredge chicken pieces through the batter, shaking off excess.
In a large cast-iron skillet, heat oil to 350˚ on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil). Cook the contents of the first bag of chicken for 10 minutes: turn the chicken with tongs. Cook until golden brown, and the juices run clear. The internal temperature should be 165˚. Transfer to a rack to drain and cool. Season with salt to taste.
Return oil temperature to 350˚. Repeat with remaining chicken.
Source:
Adapted from Martha Stewart, © Copyright 2020 Meredith Corporation
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