Cooks Illustrated. I made it within 48 hours -- and it was delicious. I want to shout from the rooftops, I CAN make fried chicken. It was so good that my husband ate leftovers for lunch. Leftovers! He ate leftovers! Okay, so here's the recipe, this is obviously a make again.
Easier Fried Chicken
Cooks Illustrated Sept/Oct 2010
1 1/4 c. buttermilk
Dash hot sauce
3 t. ground black pepper
1 t. garlic powder
1 t. paprika
1/4 t. cayenne pepper
2 c. unbleached all-purpose flour
2 t. baking powder
1 3/4 c. vegetable oil
1. Whisk 1 c. buttermilk, t T. salt, hot sauce, 1 t. black pepper, 1/4 t. garlic powder, 1/4 t. paprika, and a pinch of cayenne together in large bowl. Add chicken and turn to coat. Refrigerate, covered, at least 1 hour or up to overnight.
2. Adjust oven rack to middle position and heat oven to 400 degrees. Whisk flour, baking powder, 1 t. salt, and remaining 2 t. black pepper, 3/4 t. garlic powder, 3/4 t. paprika, and remaining cayenne together in large bowl. Add remaining 1/4 c. buttermilk to flour mixture and mix with fingers until combined and small clumps form. Working with 1 piece at a time, dredge chicken pieces in flour mixture, pressing mix onto pices to form thick coating. Place dredged chicken on a large plate, skin side up.
3. Heat oil in 11-inch straight sided saute pan over medium heat to 375 degrees. Carefully place chicken pieces in pan, skin side down, and cook until golden brown (3 to 5 minutes). Carefully flip and continue to cook until golden brown on second side, 4 minutes longer. Transfer chicken to wire rack set in rimmed baking sheet (NOTE: Next time I'm going to line the pan with foil). Bake chicken for 15 to 20 minutes, until 160 degrees. Let chicken rest at least 5 minutes before serving.