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 ts Ground black pepper; more as
- needed
1 1/2 c A-P 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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