Ina Garten's 5-Star Fried Chicken

By Food Network · 90 min

Ingredients

Instructions

1. In a medium bowl, whisk the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt and 1 teaspoon black pepper to make the marinade.
2. Pound the chicken breasts between two sheets of parchment with a rolling pin or meat mallet until evenly 1/2 inch thick. Cut each breast in half crosswise to get 2 pieces of similar size.
3. Add the chicken to the marinade, cover and refrigerate for at least 8 hours and no more than 24 hours.
4. In a medium bowl, whisk the flour, baking powder, paprika, cayenne, celery salt, 1 tablespoon salt and 1 1/2 teaspoons black pepper. Set aside.
5. Preheat the oven to 250 degrees and place a sheet pan with a baking rack in it.
6. Pour oil into a medium Dutch oven (9-inch round, 4 1/2 inches high) fitted with a candy thermometer until it is 2 inches deep. Heat over high heat until it reaches 350 degrees.
7. Lift the chicken from the marinade, dredge well in the flour mixture, dip again in the marinade, then dredge once more, shaking off the excess. Hold on a plate or sheet pan until frying.
8. Once the oil is at 350 degrees, carefully lower only three pieces into the oil with a slotted spoon, keeping the oil at 350 degrees. Don't crowd the pan. Fry for exactly 5 minutes, turning once to brown evenly.
9. Move the chicken to the rack in the oven to keep warm, then fry the remaining three pieces the same way. Sprinkle all the chicken with salt and serve hot.

Summarized from Food Network's video. Watch it for the details.

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