Fried Chicken
bonappetit.com
Claimed by Laurie Colwin
Serves 4 · 2 of 6 items checked · 5 aisles
Meat & Poultry
Dairy & Eggs
- Checked by Laurie Colwin
Oils & Vinegars
Pantry / Durable
Spices & Seasoning
- Checked by Laurie Colwin
Recipe by Laurie Colwin
Buttermilk-marinated chicken dredged in seasoned flour and fried until the crust shatters.
Colwin wrote about fried chicken as a test of character and a source of joy, best cooked in a cast-iron skillet for people who will eat it with their fingers. The buttermilk soak keeps the meat juicy under the crisp crust.
The dish
2 of 6 items checked
bonappetit.com
Claimed by Laurie Colwin
Serves 4 · 2 of 6 items checked · 5 aisles
Soak the chicken pieces in buttermilk, covered, for several hours or overnight in the refrigerator.
Mix the flour with paprika, salt, and plenty of pepper in a paper bag or shallow dish.
Lift the chicken from the buttermilk, letting some cling, and dredge each piece in the seasoned flour.
Fry in an inch of hot oil in a cast-iron skillet, turning once, for about twenty minutes, until deep golden and cooked through. Drain on a rack, not paper, and serve warm or cold.
Adapted from Home Cooking. View a published recipe at Bon Appétit (opens in a new tab)
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