Martha Hall Foose's Proper Fried Chicken

Ingredients

Cooking Directions

Soak the chicken in the buttermilk and hot sauce in the refrigerator anywhere from 2 to 8 hours. Drain the chicken in a colander and pat each piece dry with paper towels. Place on a wire rack set over something to catch drips. Soak the chicken in the buttermilk and hot sauce in the refrigerator anywhere from 2 to 8 hours. Drain the chicken in a colander and pat each piece dry with paper towels. Place on a wire rack set over something to catch drips.

When ready to fry, put the flour, 1 teaspoon salt, and 1/2 teaspoon pepper in a double paper bag or plastic sack. Working with one piece at a time, shake the chicken in the bag with the flour, turning over and over to coat evenly. Set the coated chicken on the wire rack while continuing to coat the remaining chicken. Let the chicken sit for 10 minutes before frying. Reserve 2 tablespoons of the coating flour if you are going to make gravy and discard the rest.

Set a wire rack over a baking sheet lined with newspaper or paper towels. Heat 1 cup of the shortening in a deep cast-iron skillet to 365 degrees F. The melted shortening needs to be 1/2 inch deep, or enough to come halfway up the chicken pieces; add more if needed. Gently lower the chicken, skin side down, into the hot oil. Do not crowd the skillet and work in batches, if need be. (Once chicken is added, keep the temperature of the fat at 350 degrees F). Cover with the lid slightly ajar and cook for 6 minutes. Remove the lid and rearrange the pieces, but don't turn them yet. Cover again and let cook for 6 more minutes.

Turn the chicken over and season the cooked side with salt and pepper. Cook uncovered for about 8 minutes for white meat and 12 minutes for dark meat, rearranging halfway through until the crust is deep brown and the chicken is cooked through. Drain on the rack set over paper.

*NOTES

To cut up a chicken, remove the wishbone and split down the back first. Turn breast side up and split down the middle of the breast to cut the chicken into halves. Take one side of the chicken bone side up and split between the breast and the thigh. On the upper portion, cut off the wing and remove the wing tips (save for stock). Separate the ribs from the breast (save them for stock with the wing tips); cut the breast in half crosswise if large. On the lower portion, cut off the back. Cut between the thigh and leg joint. You should now have six pieces of chicken plus the wishbone; repeat with other side of the chicken.

Arranging the chicken in the skillet is close to an art form. Working from the center outward, place the thighs, back, and legs in first. Next come the thicker breast parts pointing inward, and then finally the wings. One small cut-up chicken will fit nicely into a large skillet, but all parts do not cook at the same rate. Beginners may want to start with one cut of chicken at a time until they get the hang of it, all thighs or breasts, etc., or cook the dark and light meat in separate batches.

To make gravy, pour the fat off, leaving browned bits in the pan. Measure 2 tablespoons of drippings and return to the skillet and heat over low. Sprinkle 2 tablespoons of the coating flour over the hot drippings and cook, scraping up bits and stirring constantly from center to outer edge. Slowly add 1 1/2 cups chicken broth. Bring to a simmer and cook for 1 minute, or until desired thickness. Season with salt and pepper. Remember, gravy will thicken as it stands, so err on the side of thinness. I like a long-handled flat-bottomed wooden spoon for gravy making.

*Recipe courtesy of Martha Hall Foose from her book Screen Doors and Sweet Tea (Clarkson Potter, 2008).