Cold Fried Chicken

Name: Cold Fried Chicken
Yield: serves 4
Ingredients: 1 frying chicken, 3 1/2 pounds, cut into 8 serving pieces; 2 cups buttermilk; 1/4 cup water; 2 teaspoons Tabasco sauce; 3 cups all-purpose flour; 1 tablespoon garlic powder; 1 tablespoon onion powder; 2 teaspoons sweet paprika; 2 teaspoons cayenne; Sea salt and freshly ground black pepper; Canola oil, for frying

December 9, 2011

Really, is there anything better than opening up your fridge to find some beautiful cold fried chicken looking back at you? You glance to the left, you glance to the right. Nobody in sight. You don’t even bother with a plate, maybe just a paper towel. Maybe nothing at all. And then it’s yours, all yours to nibble at until you’re done and licking your fingers. Oh, yeah, this chicken’s also great for picnics (if there is any left over). Maintaining even oil temperature is key. That way the crust doesn’t balloon away from the skin but becomes part of it. You’ll need an electric fryer with a built-in thermometer, or use a clip-on deep-fry thermometer and a deep-sided skillet.

Recipe notes

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