OUR FAVORITE FRIED CHICKEN

Our Favorite Fried Chicken image

Provided by Food Network Kitchen

Time 9h20m

Yield 4 servings

Number Of Ingredients 10

Previous Next

4 cups (1 quart) buttermilk
2 tablespoons dried thyme
2 tablespoons dried oregano
1 tablespoon hot sauce
2 cloves garlic, smashed
Kosher salt and freshly ground black pepper
One 3 1/2- to 4-pound chicken, cut into 8 pieces
4 cups all-purpose flour
1 tablespoon sweet paprika
Solid vegetable shortening or vegetable oil, for frying

Steps:

Whisk the buttermilk with the thyme, oregano, hot sauce, garlic and 1/4 cup salt in a large nonreactive bowl (see Cook's Note). Add the chicken pieces, turn to coat, cover the bowl and refrigerate overnight.
When ready to fry, shake the flour, paprika and 1 tablespoon black pepper in a large, clean plastic or paper bag. Set a large rack over a baking sheet. Drain the chicken in a colander. Shake 2 or 3 pieces at a time in the flour mixture, then shake off any excess and transfer to the rack.
Place a large Dutch oven over medium-high heat and add enough shortening to come halfway up the sides. Heat until a deep-frying thermometer inserted in the oil registers 350 degrees F.
Working in 2 batches, carefully add the chicken pieces to the Dutch oven. The oil temperature will drop precipitously to about 250 degrees F as you slip in the chicken. Adjust the heat as needed to keep the temperature right around 250 degrees F. The oil should be bubbling gently around all of the chicken. Fry the chicken until it is a deep golden brown, about 20 minutes for white meat and 25 minutes for dark meat. Transfer the chicken to a paper towel-lined platter. Serve immediately or at room temperature.
5.5qt Enameled Cast Iron Dutch Oven available Kohl's