Categories: Poultry

Ingredients

• 3 cups all-purpose flour
• 3 tsp salt
• 2 tsp black pepper
• 1-1/2 tsp sugar
• 1-1/2 tsp paprika
• 1-1/2 cups buttermilk
• 2 eggs
• 1-1/2 tsp baking powder
• 3/4 tsp baking soda
• 1 broiler-fryer chicken (about 31/2 pounds), cut into 8 pieces
• 4 cups peanut oil

Directions

1. In a 13-x9-x2-inch baking pan, whisk together flour, salt, pepper, sugar, and paprika. In a medium-size bowl, whisk together buttermilk, eggs, baking powder, and baking soda until smooth.

2. Dip each piece of chicken into buttermilk mixture and then dip into buttermilk and flour mixture a second time. Place on a baking sheet fitted with a wire rack. Refrigerate while heating oil.

3. Heat oven to 175° F. Place oil in a large lidded heavy-bottom Dutch oven. Heat oil to 360° F over medium-high heat. Place half of the chicken pieces, skin-side down, in the oil. Cover and reduce heat to medium. Fry chicken for 7 to 8 minutes or until golden brown. Check after 4 minutes to be sure chicken is browning evenly. Rearrange if necessary. Flip chicken over and fry an additional 7 to 8 minutes or until golden and internal temperature registers 170° F on an instant-read thermometer. Transfer chicken to a baking sheet fitted with wire rack and place in oven to keep warm. Return oil to 360° and fry remaining chicken pieces. Serve warm. (Makes 8 pieces.)

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