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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: N.Y.T. Buttermilk Fried Chicken   
    Categories: Five, Poultry, Dairy   
         Yield: 4 Servings   
       
         4 lb Chicken; in 10 pieces   
              +=OR=+   
         4 lb Thighs & drumsticks   
         3 c  (to 4 c) buttermilk   
         3 tb Kosher salt; more as needed   
       
        2 ta ground black pepper; more as   
     :       - needed   
       1 1/2 c  all-purpose flour   
           3 c  oil or lard; as needed   
        
     Place chicken pieces in a bowl and toss them with   
     buttermilk, 2 tablespoons salt and a healthy grind of   
     black pepper. Cover and marinate for at least an hour and   
     up to a day.   
        
     Combine flour, 1 tablespoon salt and 2 teaspoons pepper in   
     a large bowl or, ideally, a paper bag large enough to   
     accommodate the flour and the pieces of chicken.   
        
     Pour oil into a large, heavy-bottomed cast-iron skillet   
     with high sides and a lid, to a depth of a few inches.   
     Heat oil over medium-high heat to 350oF/175oC.   
        
     Set a rack on a baking sheet or tray. Place the chicken   
     pieces in the paper bag filled with the flour mixture and   
     shake well to coat, or toss them in the bowl with the   
     flour mixture to achieve a similar result.   
        
     Shake off excess flour and fry the pieces of chicken   
     skin-side down, in batches so as not to crowd the pan, for   
     about 5 to 15 minutes, covered by the lid. Remove the lid,   
     turn over the chicken pieces, and cook for about 5 to 15   
     minutes more, uncovered, until they are cooked through and   
     a deep golden brown. Color is as or more important than   
     time: Watch your chicken and get it out when it's golden   
     brown.   
        
     Remove chicken to the rack to drain and rest, sprinkle   
     with salt and serve warm or at room temperature.   
        
     By Sam Sifton   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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