Published May 1, 2001.
To solve the problem of leathery, underseasoned fried chicken, we brined and then air-dried the chicken parts before frying.
Frying chicken at home is a daunting task, with its messy preparation and spattering hot fat. In the end, the chicken often ends up disappointingly greasy, with a peeling crust and dry, tasteless meat.
We wanted fried chicken worthy of the mess and splatter: moist, seasoned meat coated with a delicious, crispy mahogany crust.
Cut up your own premium whole chicken and soak it in a brine made with buttermilk, salt, and spices for tang and seasoning. Then air-dry for extracrisp skin; coat with a mixture of flour, baking powder, and baking soda for a light, shattery crust; and pan-fry in peanut oil for clean flavor.
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