Chicken gets brined in flavorful buttermilk before hitting the fryer for a crisp, golden crust.
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.Adding wet ingredients to the dry flour coating ensures an extra-craggy crust with lots of nooks and crannies.
Here is the section and recipe from the book, in near-complete form. In the book, you'll also find a few extras, like instructions on how to double-fry your leftover chicken for even more crunch, a gallery of the more than 50 whole chickens I fried in the process of writing this recipe, and a do-it-yourself experiment that shows you the pros and cons of resting your chicken after dredging it in flour and before frying it. I hope you enjoy it.
A full six hours submerged in salt/sugar water produced the beauty below. Weighing the meat confirmed that an overnight-brined-then-fried bird loses about nine percent less moisture than an unbrined bird does and is significantly tastier.I've experimented with tossing certain animal preparations with a mixture of baking powder and salt a day in advance in order to improve their crispness.
Comfort Fried Fried Chicken Southern
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