Classic Fried Chicken

Name: Classic Fried Chicken
Ingredients: For the gravy (optional); 1 tsp. vegetable oil; Neck, giblets (exluding liver), and back from a 3-lb. chicken, chopped into 2-inch pieces; 1 small yellow onion, quartered; Kosher salt; 3 Tbs. reserved chicken frying oil (or 3 Tbs. vegetable oil); 3 Tbs. all-purpose flour; 1-1/2 tsp. chopped fresh thyme; 1 tsp. lemon juice; Freshly ground black pepper; For the fried chicken; 1-1/2 cups buttermilk; Fine sea salt and freshly ground black pepper; 1 whole small (3- to 3-1/4-lb.) chicken, cut into 10 pieces; 9 oz. (2 cups) unbleached all-purpose flour; 1 Tbs. sweet paprika; 2 to 3 cups vegetable oil

17 ingredients

1 steps

Ingredients

For the gravy (optional)
1 tsp. vegetable oil
Neck, giblets (exluding liver), and back from a 3-lb. chicken, chopped into 2-inch pieces
1 small yellow onion, quartered
Kosher salt
3 Tbs. reserved chicken frying oil (or 3 Tbs. vegetable oil)
3 Tbs. all-purpose flour
1-1/2 tsp. chopped fresh thyme
1 tsp. lemon juice
Freshly ground black pepper
For the fried chicken
1-1/2 cups buttermilk
Fine sea salt and freshly ground black pepper
1 whole small (3- to 3-1/4-lb.) chicken, cut into 10 pieces
9 oz. (2 cups) unbleached all-purpose flour
1 Tbs. sweet paprika
2 to 3 cups vegetable oil

Directions

1

["Make the batter", "In a large bowl, mix buttermilk with 2 tsp. sea salt and 1/2 tsp. pepper. Add chix and toss to coat. Cover and refrig for at least 4 hours", "Make the Broth for the Gravy (optional)", "Heat the oil in a large (4qt) saucepan over med-high heat. Add the chicken parts and onion and cook, stirring often, until the chix parts lose their raw color, about 5 min. Reduce the heat to low, cover, and cook, stirring occasionally, until the chicken parts release juices, about 20 min. Add 1 qt water and 1/2 tsp. salt. Increase the heat to med high, bring to boil,reduce heat to maintain a simmer. Simmer until the broth is flavorful, about 20 min. Strain the broth into a 1-qt glass cup. (You will need 1-1/2 cups for the gravy; reserve remaining broth for another use.) Set aside.", "Fry the chicken", "When you're ready to fry the chix, put the flour, paprika, 2 tsp. sea salt, and 1/2 tsp. pepper in a 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.", "", "Pour enough oil into a deep heavy-duty 12\" skillet to reach a depth of 1/2\"". Heat the oil over med-high heat until a thermometer clipped to the side of the skillet w/o touching the bottom registers 350\u00b0F.""]"