My New Favorite Fried Chicken

It’s foolproof

Photo: Aya Brackett

This is the easiest, most foolproof way I’ve ever found to fry chicken. The trick is a slightly lower temperature than you would normally use for deep-frying. Since the recipe is so basic, you’ve got a lot of room to play. I like to use all dark meat if everyone coming for dinner is agreeable. Vary the soak or the breading with ideas listed below. You can also serve this with hot pepper vinegar, or dipping sauces like mustards, salsa, or chutney.

Fried Chicken

Makes: 4 servings
Time: 2 to 24 hours, largely unattended

Ingredients

• 2 cups buttermilk
• Salt and pepper
• 3 to 4 pounds bone-in chicken parts (1 whole chicken, cut up, or any combination of pieces)
• Good-quality vegetable oil for deep-frying
• 2 cups all-purpose flour
• Lemon wedges for serving

Instructions

1. Put the buttermilk in a large bowl or gallon zipper bag. Add several large pinches salt and some pepper and stir or shake to combine. Add the chicken and cover the bowl or seal the bag, squeezing out as much air as you can. Let it sit, refrigerated, for 1 to 24 hours.