Photo by Gina Moore
SERVES 4
1 fryer chicken cut up, or favorite chicken parts
2 cups buttermilk
¼ cup Sriracha or hot sauce
Canola oil, for frying
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 tablespoon kosher salt
½ tablespoon freshly ground black pepper
½ teaspoon cayenne pepper
In a large plastic ziplock bag or non-reactive bowl, place the chicken parts. Whisk together buttermilk and Sriracha and pour over chicken, making sure all parts are covered. Refrigerate overnight or at least 4 hours. Remove from refrigerator 1 hour before frying and drain in a large colander.
In a large Dutch oven or heavy cast-iron skillet, add enough oil to reach 1½ inches up the sides. Over medium-high heat, heat oil to 350 F. Line a sheet pan with foil and a rack to drain the fried chicken, so it does not get soggy.
In a large bowl whisk together flour, bread crumbs, salt, pepper and cayenne. Dredge the chicken parts in the flour mixture and add to the hot oil. Work in batches, so as not to crowd the pan. Cook until golden brown and crispy on both sides, 7–8 minutes per side. Chicken temperature should read 165 degrees on an instant-read thermometer. Using tongs, remove the chicken pieces to the prepared rack. Bring oil temperature back up to 350 F between batches. Allow to cool before storing in refrigerator or picnic basket. Chicken can be served room temperature or cold.
Chef’s tip
Cast-iron skillets are always a smart choice for frying chicken. They are the best conductors of heat and maintain even cooking temperatures.
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