soaked chicken in buttermilk, I’ve flavored the base with garlic
powder and cayenne pepper, I’ve pan-fried it, I’ve oven-fried it;
you name it, I’ve done it. This method, which is in many ways the
simplest, is now my go-to method. Season the chicken with just
salt and pepper, giving it some time to seep in, and then dip it in
water, roll it in flour, and fry it in very hot oil. The water is the
most unexpected and unusual step, but it’s one of those
mysterious recipe things you just trust once you do it. As always,
when deep-frying, watch the oil: you don’t want it to bubble over,
so use a Dutch oven or a stockpot and only fill it halfway. Add
the chicken one piece at a time, monitoring the bubbles. If the oil is
bubbling up high, be patient and fry the chicken in batches.
1 to 2 (4-pound) chickens cut into drumsticks, breasts, thighs,
and wings*
Kosher salt and freshly ground black pepper
1 to 2 cups all-purpose flour
1 quart vegetable oil
Three hours before you want to fry, clean the chicken: get rid of
any feather remnants (you’d be surprised; they’re there) and
organs (like heart or liver). Pat the chicken very dry with paper
towels and then season all over with salt and pepper. Cover and
refrigerate until 1 hour before frying, then remove from the
refrigerator and bring to room temperature.
Set up two bowls: one full of room-temperature water, the
other full of the flour. Also, start heating the oil. In a large