Southern-inspired fried chicken

Method

1. 1

   Weigh and divide the chicken

   Weigh 800 g raw skinless boneless breast. Divide into eight similar pieces about 100 g each and no thicker than 2 cm; split thick sections horizontally. Do not wash chicken. Set out a raw-meat board, tongs, deep pot, rack, and thermometers for oil and meat.

   
2. 2

   Marinate in the fridge

   Combine chicken with 100 g buttermilk and 2 g salt in a bowl. Turn to coat, cover and refrigerate 20 minutes at 4 °C or below. Do not marinate on the counter. Wash hands and utensils that touched raw chicken; reserve clean tongs for cooked pieces.

   
3. 3

   Prepare seasoned flour

   Mix 120 g flour,3 g sweet paprika,1 g black pepper and the remaining 2 g salt in a shallow dish. Distribute seasoning well. The coating uses only seasoned flour and buttermilk, without egg, breadcrumbs or additional ingredients.

   
4. 4

   Dredge the pieces

   Lift one piece and let excess buttermilk drip into its bowl. Press both sides into flour, gently shake off excess and place on a clean tray designated for raw chicken. Repeat with all eight pieces. Discard leftover buttermilk and flour that touched raw meat.

   
5. 5

   Heat the oil

   Put 1000 g oil into a suitable deep frying pot; oil must fill no more than half its capacity. Heat to 170 °C and check with a thermometer. Keep the area dry and the handle secure. Do not add water, leave the pot unattended or cover it while frying.

   
6. 6

   Fry in two batches and check

   Fry four pieces at a time without crowding, about 12 minutes per batch, turning halfway with tongs. Keep oil roughly between 165 and 175 °C. Use a clean thermometer in the centre of each piece’s thickest part: it must reach 74 °C. If not, continue cooking and recheck. Browning does not guarantee doneness.

   
7. 7

   Drain and rest

   Remove cooked pieces with clean tongs and place on a rack over a tray without piling them. Drain and rest 5 minutes. Do not cover, which would dampen the coating.24 minutes frying is a forecast for two batches; add any extra time needed to reach 74 °C.

   
8. 8

   Serve and handle leftovers

   Serve two pieces per person, four servings without sides.69 minutes comprise 20 preparation,20 marinating,24 frying and 5 resting; oil heating overlaps dredging. Refrigerate leftovers within 2 hours, or 1 hour above 32 °C ambient temperature, and store at 4 °C or below. Reheat to 74 °C. Cool oil before disposal; never pour it down the drain.

   

The step photos are illustrative.