Southern Fried Chicken
By Chef Jeffrey Nimer
Ingredients:
1 quart whole milk
Kosher salt
1/2 cup sugar
Two 4-pound chickens, each cut into 8 pieces
2 cups buttermilk
2 large eggs, lightly beaten
1 teaspoon sweet paprika
1 teaspoon hot sauce
1/2 teaspoon freshly ground pepper
2 teaspoons baking powder
1 1/2 teaspoons baking soda
About 5 cups all-purpose flour
1 quart vegetable oil, for frying
Directions:
In a small saucepan, combine 1 cup of the milk with 3/4 cup of kosher salt and the sugar, and stir over moderate heat just until the sugar and salt dissolve, about 2 minutes. Transfer to a large, deep bowl and add the remaining 3 cups of milk. Add the chicken pieces and refrigerate for 4 hours. Drain the chicken and pat thoroughly dry.
In a bowl, mix the buttermilk, eggs, 2 tablespoons of salt, the paprika, hot sauce and pepper. Whisk in the baking powder and baking soda. Put half of the flour in a large bowl. Working with a few pieces at a time, dredge the chicken in the flour, tapping off any excess. Dip the chicken in the buttermilk, letting the excess drip off; return the chicken to the flour and turn to coat. Transfer to a rack. Repeat with the remaining chicken, adding more flour as needed. If the flour becomes too lumpy, sift it.
Heat the oil in 2 large, deep skillets until shimmering. Working in batches, add the chicken to the skillets in a single layer, without crowding, and fry over moderate heat, turning occasionally, until deep golden and cooked through, 18 to 20 minutes; an instant-read thermometer inserted near the bone should register 160 degrees Fahrenheit. Drain the chicken on wire racks lined with paper towels and fry the remaining pieces. Serve hot or warm.
Enjoy!
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