Indonesian•comfort

How to make good fried chicken

What To Cook Today recipe - Malaysian/Indonesian

Ingredients

Quantities are shown as originally provided.

6 cups buttermilk
1/4 cup plus 1 Tbsp kosher salt (regular table salt is saltier, so do cut back if you use regular table salt)
1/3 cup hot red-pepper sauce (optional)
2-3 lbs chickens (each cut into 8 pieces for frying)
3 cups all-purpose flour
1 Tbsp freshly ground black pepper
1 1/2 tsp cayenne pepper
2 Tbsp baking powder
2 lbs or 4 cups pure vegetable shortening
1/4 cup plus 2 Tbsp bacon drippings (optional)

1
Combine the buttermilk, 1 tbsp salt, and the red-pepper sauce, if using, in a large airtight container. Add the chicken pieces, turning to coat in the liquid. Cover and refrigerate at least 2 hours or overnight
2
Combine the flour, the remaining 1/4 cup salt, the black and cayenne peppers, and the baking powder in a large brown paper bag. Shake vigorously
3
One at a time, place the chicken pieces in the bag, and shake to coat. Place the coated pieces on a clean plate or tray. Heat the vegetable shortening (and bacon drippings, if using) in two 10-inch cast-iron skillet over medium-low heat (one large cast-iron skillet may be used; it will just take longer to fry all the chicken).
4
Using a frying thermometer to measure the temperature, bring the shortening to 375 F; it should be at medium, not a rolling boil. Use tongs to place the thighs and drumsticks in the skillets. Fry until the coating is dark golden on the bottom, 10 to 14 minutes, then using tongs, turn the chicken over. Cook until the coating is dark golden, another 10-14 minutes. An instant-read thermometer inserted into a thigh should register 190 F
5
Drain on absorbent layers of paper towels. Using slotted spoon, remove any bits of crisp coating left in the skillet, and discard. You don't want this to burn when you fry the next batch
6
Place the breasts and wings in the skillets. Cook 10-14 minutes on each side. Drain on absorbent layers of paper towels. Serve warm