Crispy Fried Chicken

Serves 4

(recipe from Everyday Food Magazine)

• 1 1/4 cups all purpose flour
• 2/3 cups cornstarch
• 1 quart buttermilk
• 1/4 cup tomato paste
• 1 tablespoon smoked paprika
• 1 teaspoon ground oregano
• 1 chicken (3-4 lbs.) cut into 10 pieces
• 3 cups vegetable oil
• salt & pepper

In a wide, shallow dish or pie plate, whisk flour, cornstarch, 2 teaspoons salt and 1/4 teaspoon of pepper together. Transfer 1 1/4 cups of the mixture to an air tight container; set aside. In a large glass bowl, whisk the buttermilk, 2 tablespoons salt, 3/4 teaspoon pepper, tomato paste, smoked paprika and ground oregano together. Dredge chicken in the flour mixture and submerge in the buttermilk for and refrigerate for at least 3 hours.

Place a wire rack on a rimmed baking sheet, lined with parchment or paper towels. In a large cast-iron skillet, heat oil to 350F. Transfer reserved flour mixture to a wide shallow dish. In batches, lift the chicken from the buttermilk, letting excess drip off and dredge in the flour mixture.

Fry chicken until golden brown and cooked through, 16 to 20 minutes per batch, flipping once. With tongs, transfer chicken to rack to drain, 5 minutes, then serve.

***Shutterbean Notes***

-My chicken was browning quick, so I pulled it out of the oil and placed it on the rack of the baking sheet in the oven at 350F and let it continue cooking until the internal temperature of the meat reached 180F. (took about 10-15 mins)