OPEN KITCHEN with NATHAN SCOTT
Classic Fried Chicken
Though it might not be the healthiest of recipes, fried chicken is a summertime favorite that is a lot easier to make than you might think.
Serves 4 to 6
|½||cup all-purpose flour|
|1||tablespoon onion powder|
|1||tablespoon garlic powder|
|1||teaspoon ground sage|
|¼||teaspoon Cayenne pepper|
|Kosher salt and freshly ground black pepper|
|1||broiler-fryer chicken (about 3- to 3½ pounds)|
|Vegetable oil, for frying|
- In a mixing bowl, combine the flour, paprika, onion powder, garlic powder, sage, and Cayenne pepper. Season the mixture with 2 teaspoons kosher salt and 1 teaspoon black pepper. Whisk the dry ingredients together until well combined. Set aside.
- Working on a clean surface, trim the chicken of excess fat and cut into 8 pieces. Dredge the chicken in the seasoned flour mixture, coating all sides of the chicken in a light layer of the seasoned flour.
- Pour approximately 1 inch of vegetable oil into a large Dutch oven. Set over medium-high heat and warm until the oil is hot, but not smoking. Carefully arrange the chicken, skin-side-down in the hot oil. Cook until the chicken is lightly golden, 5 to 10 minutes.
- Flip the chicken over, reduce the heat to low, and cover the Dutch oven. Continue to fry, turning the meat occasionally, until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the meat, (avoiding the bone) registers 165°F, 30 to 35 minutes. During the last 5 minutes of cooking, recrisp the chicken by removing the cover and increasing the heat to medium-high.
- Remove the chicken from the oil and drain on paper towel. Season the chicken with an additional sprinkling of salt and black pepper, and serve.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2013 by Nathan Scott. All rights reserved.
Category: Open Kitchen