Buttermilk Fried Chicken

From inthekitchenwithkath.com

(Adapted from the recipe in The Best Recipe by the editors of Cook’s Illustrated)

In true Cook’s Illustrated fashion, the editors tested all types of cooking fats for frying chicken. In the end, they preferred shortening. If you have shortening, by all means, try it with this chicken. I don’t ever have it on hand and don’t want to buy it for 1 recipe. I’ve had good results using coconut oil, or a combination of coconut oil and mild olive oil.

Serves 4

1 (2½ - 3 pound) chicken, cut into pieces*

1½ cups buttermilk

Salt and pepper

2 cups flour

2 - 3 cups oil or shortening for frying (I used half coconut oil and half extra light olive oil)

1. Cut the breast halves in half with a sharp knife so you have 4 pieces of breast meat so they will cook more evenly.

2. Put the chicken pieces in a gallon-sized Ziploc® bag.

3. Combine the buttermilk with 1 teaspoon salt and ½ teaspoon pepper and pour in the bag with the chicken. Seal the bag, put it in a dish, and refrigerate for at least 2 hours. It can marinate for up to 24 hours.

4. Bring the chicken out of the refrigerator about 30 minutes before you plan to cook it to take the chill off.

5. Put the flour, 1 teaspoon salt, and ½ teaspoon pepper in a large double paper bag. Put half of the chicken pieces in the bag, fold the ends over and shake vigorously. Put the coated chicken pieces in a rack over a baking sheet and repeat with the rest of the chicken.

6. Put enough oil or shortening in a 12-inch skillet until it is about 1/3 -1/2 inch deep. Heat the oil to 350˚.

7. Put the chicken pieces in the oil, skin-side down. Cover the pan with a lid or a baking sheet and cook for 5 minutes.

8. Check the chicken and rearrange it in the pan if necessary to cook the pieces evenly. The oil should be 250˚- 300˚ at this point. Adjust temperature if necessary. Cover and cook another 5 minutes.

9. Turn the chicken pieces over and cook, uncovered, for 10 – 12 minutes longer. While the chicken is cooking, wash the rack and baking sheet you had used for the coated pieces.

10. Remove the chicken from the pan and put on the rack over the baking sheet for a few minutes before serving.