Recipe: Quick Fried Chicken

QUICK FRIED CHICKEN

1 quart buttermilk (or milk)
2 tablespoons Tabasco (or other hot sauce)
1 (3 to 3 1/2 pound) chicken, cut into 8 pieces, and each breast cut in half again (reserve the neck, back, and wing tips for another purpose)
1 cup all-purpose flour
1 1/2 teaspoons coarse salt, plus a little more for sprinkling
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
2 cups peanut oil or vegetable oil or bacon fat or lard (for frying)

In a 9x13-inch baking dish, stir together the buttermilk and Tabasco. Submerge the chicken parts in the mixture and leave as long as possible, at least 10 minutes (but up to overnight - in the fridge - is even better).

WHEN READY TO COOK:
In a plastic or paper bag, combine the flour, salt, black pepper, and cayenne. Shake the chicken parts, 2 or 3 pieces at a time, in the flour. Repeat with the remaining chicken. Shake off the excess flour.

In a 14-inch skillet (or two smaller skillets), heat 2-inches of oil over high heat until very hot. Test with a tiny bit of chicken skin. If the oil bubbles immediately, it is hot enough.

Place the chicken into the hot oil. Evenly distribute as many pieces as will fit in one layer in the pan, leaving 1/2-inch between pieces, and leave to fry undisturbed for about 15 minutes. Lower the heat as necessary to prevent excessive browning before the meat is cooked properly; the oil should continue to bubble steadily. Turn the pieces and cook for an additional 15 to 20 minutes.

Meanwhile, preheat oven to 200 degrees F.

Remove cooked chicken to a rack to drain. Repeat the process to cook all the chicken. To keep the first batch warm, place on a rimmed baking sheet in 200 degree F oven.

Sprinkle with salt and serve.

Makes 4 servings
Adapted from source: Mad Hungry: Feeding Men and Boys by Lucinda Scala Quinn