Crispy Fried Chicken Recipe
This recipe is by William Norwich and takes 30 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cooking.nytimes.com.
Ingredients
- 2 frying chickens, cut into serving pieces
- 1 quart buttermilk
- 2 cups flour
- 5 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon cayenne
- 2 tablespoons paprika
- Oil or fat for frying
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