Recipe

Make Fried Chicken

1. Liberally season chicken on every side with Old Bay. In an ideal A+ world, you would leave this to marinate in a sealed container overnight, in the fridge. In a pinch, 2 to 3 hours of marination is passable, but gets a C-.
2. In deep pot or Dutch oven, heat oil until it reaches 250°F.
3. Meanwhile, set up breading station. Pour buttermilk into shallow bowl. In different shallow bowl, stir together all-purpose flour and rice flour. Submerge chicken in buttermilk. Then dredge chicken in flour mixture and place on tray or plate until ready to fry.
4. Once oil is at temperature, carefully lower chicken pieces into pot, making sure not to overcrowd. (You may want to cook the chicken in 2 batches.) Fry chicken for 20 minutes, flipping pieces about halfway through, until cooked through. White meat should reach minimum of 160°F at thickest part of breast using internal meat thermometer; temperature will continue to rise slightly as it rests.
5. Using tongs, carefully remove chicken from oil, and let chicken rest on wire rack or paper towel–lined baking sheet. Season chicken with a bit more Old Bay. Enjoy!

Tip: Butcher chicken into 8 pieces by cutting breast in half crosswise to get 2 breast pieces, 1 with wing attached. To facilitate a more even cook time, ensure the tapered end of the breast is a little bit bigger than the wing side, where the breast is thicker. Reserve the chicken back for making stock another day (freezing works great). For final cut of chicken, you should have: 2 legs, 2 thighs, 2 breast tips and 2 wing-end breasts.