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Supercrispy Pan-Fried Chicken Recipe

kept bytoreapage

TOTAL TIME: 1 HR 15 MIN plus overnight marinating
SERVINGS: 12 to 16 servings

Instead of deep-frying chicken in a vat of oil, Angie Mosier prefers pan-frying, which creates delightfully crunchy and moist chicken without requiring quite so much oil. "For a covered-dish dinner, there's nothing better than a tray of drumsticks, which are easy to eat standing up," she says.


16 pieces of chicken (preferably drumsticks and thighs)
6 cups buttermilk
3 cups all-purpose flour
4 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
1 1/2 quarts vegetable oil, for frying



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