Extra-Crunchy Fried Chicken

DrGaellon's Note:

From "Cook's Country by America's Test Kitchen," episode 106, "All-American Picnic." Brining makes the chicken juicy and flavorful. The baking powder adds lift and makes for a crunchy coating; wetting the flour to make big crumbs does the same.

• Total Time: 1 hrs 30 mins
• Prep Time: 1 hrs 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 2 cups buttermilk , divided
• 2 tablespoons table salt or 4 tablespoons kosher salt
• 1 (3 ½ lb) roasting chickens , cut in 8 pieces
• 3 cups all-purpose flour
• ¾ teaspoon dried thyme
• ½ teaspoon ground black pepper
• ¼ teaspoon garlic powder
• 2 teaspoons baking powder

Directions:

1. Remove 6 tbsp buttermilk and set aside. To remaining buttermilk, add salt and whisk until dissolved. Cut chicken in 8 pieces (2 legs, 2 thighs, cut each breast in half). Submerge chicken in buttermilk brine. Cover and refrigerate for 1 hour.
2. In a bowl, whisk together flour, thyme, pepper, garlic powder and baking powder. Add reserved buttermilk and toss with fingertips to form pea-sized crumbs.
3. Drain chicken and transfer to breading, 2 pieces at a time. Pack breading onto chicken firmly.
4. Heat 4-5 cups vegetable shortening or peanut oil to 375°F It should be about 3/4" deep in the pot. Place chicken into hot fat, skin side down. The temperature will drop to about 300°F; maintain the temperature at 310-315°F Cover pot and cook 8-10 minutes; check chicken after 4 minutes to ensure even browning, and move pieces around if needed. After 8-10 minutes, turn pieces over; cook another 6-8 minutes until the second side is also golden brown.
5. Remove chicken and drain on paper towels. Allow to drain and cool 5-10 minutes before serving.