MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. Buttermilk Fried Chicken
Categories: Five, Poultry, Dairy
Yield: 4 Servings

4 lb Chicken; in 10 pieces
+=OR=+
4 lb Thighs & drumsticks
3 c (to 4 c) buttermilk
3 tb Kosher salt; more as needed

2 ta ground black pepper; more as
: - needed
1 1/2 c all-purpose flour
3 c oil or lard; as needed

Place chicken pieces in a bowl and toss them with
buttermilk, 2 tablespoons salt and a healthy grind of
black pepper. Cover and marinate for at least an hour and
up to a day.

Combine flour, 1 tablespoon salt and 2 teaspoons pepper in
a large bowl or, ideally, a paper bag large enough to
accommodate the flour and the pieces of chicken.

Pour oil into a large, heavy-bottomed cast-iron skillet
with high sides and a lid, to a depth of a few inches.
Heat oil over medium-high heat to 350oF/175oC.

Set a rack on a baking sheet or tray. Place the chicken
pieces in the paper bag filled with the flour mixture and
shake well to coat, or toss them in the bowl with the
flour mixture to achieve a similar result.

Shake off excess flour and fry the pieces of chicken
skin-side down, in batches so as not to crowd the pan, for
about 5 to 15 minutes, covered by the lid. Remove the lid,
turn over the chicken pieces, and cook for about 5 to 15
minutes more, uncovered, until they are cooked through and
a deep golden brown. Color is as or more important than
time: Watch your chicken and get it out when it's golden
brown.

Remove chicken to the rack to drain and rest, sprinkle
with salt and serve warm or at room temperature.

By Sam Sifton

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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