Classic Fried Chicken

Ingredients

• Buttermilk

  Milk, fluid, cultured, lowfat

  3 cup or 735g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Salt

  Table

  2 tsp or 12g

• Chili sauce

  Peppers, hot, immature green, canned

  100g

• Chicken

  Sliced, Lean - Kroger

  100g

• Wheat flour

  White, cake, enriched

  1 cup unsifted, dipped or 137g

• Cornstarch

  1 cup or 128g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  2 tsp or 9g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  1 tsp or 2g

• Paprika

  Spices

  1 tsp or 2g

• Chile

  Patak's

  ¹⁄₁₆ tablespoon or 8g

• Water

  Plain, clean water

  1 ¾ cup or 414g

• Canola oil

  10 cup or 2.18kg

• Salt

  Table

  1 dash or 0.4g

Directions

1. For the marinade: In a large bowl, mix the buttermilk, sugar, salt, and hot sauce until combined. Add the chicken and toss to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning occasionally.
2. Remove the chicken from the buttermilk marinade and pat completely dry. Place the chicken on a wire rack set over a rimmed baking sheet and let sit at room temperature for 30 minutes before frying.
3. For the batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, and chile de arbol until combined. Slowly whisk in the water and whisk until smooth. Let the batter sit at room temperature for 15 minutes.
4. Heat the oil to 350 degrees F in a large Dutch oven. Transfer half the chicken into the batter. Remove the chicken, 1 piece at a time, from the batter (allowing any excess to drip back into the bowl) and carefully transfer to the oil. Fry the chicken, adjusting the burner as necessary to maintain the oil temperature between 300 and 325 degrees F, until deep golden brown and just cooked through, about 12 minutes. Drain the chicken on paper towels and then transfer to a wire rack set over a rimmed baking sheet and season with a little fine sea salt. Bring the oil back to 350 degrees F and repeat with the remaining chicken.
5. (source: https://www.foodnetwork.com/recipes/bobby-flay/classic-fried-chicken-recipe-1923258)