This is a conglomeration of recipes that makes a good pan-fried chicken.<\/p>\n
Break down the chicken<\/strong> into 10 pieces.<\/strong>\u00a0 I took the breasts<\/strong> off of the bone and then cut them in half.\u00a0 \u00a0Season chicken<\/strong> well with salt<\/strong> and pepper<\/strong> and leave out at room temperature for 30 to 60 minutes.<\/p>\n Add to a plastic freezer bag, flour<\/strong> and all dry seasonings.<\/strong>\u00a0 Seal bag and shake well to mix.<\/p>\n Whisk egg<\/strong> in a medium bowl. Add buttermilk<\/strong> to bowl and whisk to combine.<\/p>\n Pour oil<\/strong> into a 10″\u201312″ cast-iron skillet or other heavy straight-sided skillet\u00a0 to a depth of 1\/2″. Heat over medium-high heat until thermometer registers 350\u00b0F. Meanwhile, set a wire rack inside a large rimmed baking sheet.<\/p>\n Working with 2 to 4 pieces at a time, place chicken<\/strong> in flour<\/strong> bag and shake well to coat pieces.<\/strong>\u00a0 Remove to plate. Repeat for remainder.<\/p>\n Dip chicken<\/strong> in buttermilk mixture,<\/strong> allowing excess to drip back into bowl.\u00a0 Add pieces to flour<\/strong> bag.\u00a0 When you have a few pieces<\/strong> in the bag,\u00a0seal bag and shake well to mix.\u00a0 Remove pieces to a plate or sheet pan.<\/p>\n Place 5 pieces<\/strong> of chicken<\/strong> in skillet. Fry chicken,<\/strong> turning with tongs every 1\u20132 minutes and adjusting heat to maintain a steady temperature of 300\u00b0\u2013325\u00b0F, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken<\/strong> registers 165\u00b0F, about 10 minutes for wings<\/strong> and 12 minutes for thighs, legs,<\/strong> and breast halves.<\/strong><\/p>\n Using tongs, remove chicken<\/strong> from skillet, allowing excess oil<\/strong> to drip back into skillet; transfer chicken<\/strong> to prepared rack.<\/p>\n Repeat with remaining chicken pieces;<\/strong> let cool for at least 10 minutes before serving.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Servings Adapted from many This is a conglomeration of recipes that makes a good pan-fried chicken. 15-lb chicken, (typical supermarket chicken size) 2cups white flour 2tsp salt \u00bdtsp thyme \u00bdtsp basil \u00bdtsp oregano 1tsp celery salt 1tsp dried mustard 2tsp paprika 1tsp garlic salt 1tsp ground ginger 1tsp\u00a0white pepper 1cup buttermilk (or 4 TBS buttermilk powder blended in 1 cup water) 1large egg oil (for frying) Break down the chicken into 10 pieces.\u00a0 I took the breasts off…<\/p>\n