Classic fried chicken

This Southern staple should be part of every cook’s recipe collection. It’s cheaper to buy a whole chicken and cut it up yourself than it is to buy one sold in parts.

SERVES: 4 or 5

INGREDIENTS:

• 11/2 cups buttermilk
• Fine sea salt and freshly ground black pepper
• 1 whole small (3- to 31/4 -lb.) chicken, cut into 10 pieces
• 9 oz. (2 cups) unbleached all-purpose flour
• 1 Tbs. sweet paprika
• 2 to 3 cups vegetable oil

INSTRUCTIONS:

1. In a large bowl, mix the buttermilk with 2 tsp. salt and 1/2 tsp. pepper. add the chicken and toss to coat. cover and refrigerate for at least 4 and up to 24 hours, turning occasionally.
2. When you’re ready to fry the chicken, put the flour, paprika, 2 tsp. salt, and 1/2 tsp. pepper in a large doubled brown paper bag, and shake to combine. Working in 2 batches, drop the chicken pieces into the flour mixture, fold the top of the bag closed, and shake to coat completely. arrange the coated chicken on a large wire rack set over a large rimmed baking sheet. Discard the remaining flour mixture.
3. Pour enough oil into a deep heavy-duty 12-inch skillet (preferably cast iron) to reach a depth of 1/2 inch. Heat the oil over mediumhigh heat until a deep fat/candy thermometer clipped to the side of the skillet without touching the bottom registers 350°F.
4. Carefully arrange the chicken skin side down in the hot oil—it’s fine if the pan is very crowded. the
   temperature will drop to about 300°F. partially cover the skillet with a lid or a baking sheet, leaving the thermometer visible, and fry until golden-brown, about 5 minutes, adjusting the heat as needed to maintain 300° to 325°F. If necessary, move the pieces around for even browning. turn the chicken over and fry, uncovered, until browned all over and an instant-read thermometer registers 165°F when inserted into the thickest part of each piece, 5 to 7 minutes more.
5. Meanwhile, wash and dry the wire rack and baking sheet and set the rack over the sheet near the skillet. Using tongs, transfer the chicken to the rack to drain briefly. serve warm or at room temperature.