Best Ever Fried Chicken

goodhousekeeping.com

Melba Martin

subheading: BEST-EVER FRIED CHICKEN:

6 c. low-fat buttermilk, divided

¼ c. sugar

2 cloves garlic, thinly sliced

4 Tbsp celery seed, divided

Kosher salt and pepper

1 5- to 6-lb whole chicken, cut into 10 pieces

2 c. all-purpose flour

½ tsp. cayenne

4 c. peanut or canola oil, for frying

subheading: CHILI-LIME FRIED CHICKEN:

6 cups low-fat buttermilk, divided

¼ c. sugar

2 cloves garlic, thinly sliced

Kosher salt and pepper

1 5- to 6-lb whole chicken, cut into 10 pieces

2 c. all-purpose flour

2 tbsp. chili powder

4 c. peanut or canola oil, for frying

2 tbsp. finely grated lime zest

subheading: LEMON-HERB FRIED CHICKEN:

6 c. low-fat buttermilk, divided

¼ c. sugar

2 cloves garlic, thinly sliced

Kosher salt and pepper

1 5- to 6-lb whole chicken, cut into 10 pieces

2 cups all-purpose flour

1 tbsp. dried chives

1 tbsp. dried oregano

1 tbsp. dried parsley

4 c. peanut or canola oil, for frying

2 tbsp. finely grated lemon zest

subheading: CURRIED FRIED CHICKEN:

6 c. low-fat buttermilk, divided

¼ c. sugar

2 cloves garlic, thinly sliced

Kosher salt and pepper

1 5- to 6-lb whole chicken, cut into 10 pieces

2 c. all-purpose flour

1 ½ tbsp. curry powder

4 c. peanut or canola oil, for frying

2 tbsp. finely grated orange zest

subheading: SESAME-COCONUT FRIED CHICKEN:

6 c. coconut milk, divided

¼ c. sugar

2 cloves garlic, thinly sliced

Kosher salt and pepper

1 5- to 6-lb whole chicken, cut into 10 pieces

2 c. all-purpose flour

2 tbsp. sesame seeds

4 cups peanut or canola oil, for frying

2 scallions, thinly sliced

Directions at goodhousekeeping.com

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