FRIED CHICKEN
Steps:
- Place buttermilk in a large, shallow nonreactive dish and add chicken. Cover and refrigerate for at least 2 hours or overnight.
- Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a large plastic bag.
- Remove chicken pieces from buttermilk and add to bag with flour mixture. Shake to coat; dust off excess.
- Pour 3/4" peanut oil into a heavy skillet. Heat oil over medium-high heat until it registers 350° on a deep-fry thermometer. Reduce heat to medium and add the chicken pieces, a few at a time. Fry each piece for 10-12 minutes, turning occasionally, until it is crispy and golden and internal temperature registers 165° on an instant-read thermometer. Drain on paper towels; serve.
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- Lightly pound the chicken thighs 1/2 inch thick and season with salt. Put the flour, eggs and panko in 3 separate pie plates and season each one lightly with salt. Dredge 1 piece of chicken in the flour, tapping off the excess. Dip in the egg, allowing the excess to drip off, then coat the chicken with the panko, pressing to help it adhere. Transfer the chicken to a wax paper–lined baking sheet. Repeat with the remaining chicken.
- Divide the oil between 2 large skillets and heat until shimmering. Add the chicken and fry over moderately high heat, turning once, until golden and crispy, 3 minutes per side. Drain on paper towels. Serve the chicken with tonkatsu sauce, mustard and steamed rice.
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