Is there anything better? We all know this isn’t the healthiest meal, which is why we don’t eat it every day. Or even every month. So, when you do decide to indulge your craving for fried chicken, why waste your calories on sorta okay chicken from the local take out joint when you can create something so much better in your own kitchen?
I have been using this recipe since the lovely people at Bon Appetit magazine published it in 2012. I have included their instructions for deep frying in a pan, but I recommend you use your deep fryer instead. It is a much safer method to get the same result.
Start this a day in advance to let the spice rub work its magic.
Classic Fried Chicken
Working with 1 piece at a time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture; tap against bowl to shake off excess.
Place up to 5 pieces of chicken in the oil; whatever is a comfortable fit. Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.
Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.
Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving