Fried chicken with a craggy, crunchy crust. Mama Nina Mix goes in the buttermilk soak and in the flour.
You'll need: Dutch oven, frying thermometer, wire rack and sheet pan
Ingredients
- 3 1/2–4 lb bone-in chicken pieces, a cut-up chicken, or thighs and drumsticks
- 2 cups buttermilk
- 5 tbsp Mama Nina Mix, divided: 2 tbsp in the soak, 3 tbsp in the flour
- 2 cups all-purpose flour
- 1/4 cup cornstarch, for extra crunch
- 1 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
- Peanut or vegetable oil, for frying, about 2 quarts
Method
- Whisk the buttermilk and 2 tbsp Mama Nina Mix. Add the chicken, cover, and refrigerate 4 hours or overnight. Tip: Overnight is better.
- Whisk the flour, cornstarch, remaining 3 tbsp Mix, black pepper and cayenne in a big bowl.
- Drizzle 3 tbsp of the buttermilk into the flour and rub it in with your fingers. Tip: Those little clumps turn into the crunchy bits.
- Lift each piece, let it drip, and press it into the flour on all sides. Set on a rack.
- Heat about 1 1/2 inches of oil in the Dutch oven to 350°F. Tip: It will drop when the chicken goes in. Keep it between 300°F and 325°F.
- Fry in batches without crowding, turning now and then, until deep golden and the meat reads 165°F (175°F for thighs and drums), 12–15 minutes. Tip: Fry the dark meat first; it takes longest.
- Drain on a rack set in a sheet pan. Rest 5 minutes. Serve hot. Tip: A rack keeps the bottoms crisp. Paper towels make them soggy.
Don't be salty.
