It must be state fair season. I know this not only by the constant reminders by email to register for this years baking contests but I'm also craving fried foods constantly. My body just knows what's coming and wants it. And truth be told, I have no problem giving in.
I honestly can't remember if I've actually ever made fried chicken before. I've sure eaten a lot of it but just can't remember making it myself. Last year when I volunteered at a farm dinner event, one of the sous chefs had brought some of his homemade fried chicken and he shared it with the team. It was so flavorful and I think I've been wanting to make my own since then. I also had a bag of the new self-rising flour that I received from King Arthur Flour that I've been wanting to try and thought this would be a good experiment with it. And it was. This recipe takes some time but if you follow the directions, you'll have chicken that's full of flavor, crispy and moist and the true test; it's just as good cold as it is fresh from the fryer.
Of course the kids loved this and my two year old daughter actually ate more of it than I did. It was impressive. Cook up more than you'll think you need. You'll probably eat it all anyway, but leftovers the next day will make you happy you did.
- Buttermilk Fried Chicken
- adapted from Bon Appetit
- 1 tablespoon plus 1 teaspoon kosher salt, divided
- 2 teaspoons plus 1 tablespoon freshly ground black pepper
- 1 1/2 teaspoons paprika
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3–4 lbs. chicken legs and thighs
- 1 cup buttermilk
- 1 large egg
- 3 cups self-rising flour
- 1 tablespoon cornstarch
- Peanut oil (for frying)