Juicy Fried Chicken

Great tips for cooking with oil:

– Never FILL the pot with oil – make sure you keep plenty of room above the oil and use a deep pot. You’ll see in the image above – the oil is less than half way full in the pot. Just use enough for what you’re frying to have room to move around.
– Never cover the pot – that builds up heat and can be very dangerous
– Bring the temperature up slowly – this is not a time to flip it on high and go – take your time
– Check the temp with a thermometer – I recommends Thermapen
– Be sure to use oil with a high smoke point (i.e. canola, vegetable, peanut) – leave the olive oil in the cupboard
 

Buttermilk Marinated Fried Chicken 

Ingredients:

• Make the marinade: mix together all ingredients in a medium
  mixing bowl. Set aside.
• Make the seasoned fl our: whisk together all ingredients in a deep
  wide dish. Set aside.
• Add the chicken breasts to the bowl of buttermilk marinade. Cover and marinate in the refrigerator for at least 1 hour and up to
  8 hours.
• Lift one piece of chicken at a time from the marinade and dredge
  really well in the seasoned fl our.
• Shake off any excess flour.
• Return the chicken to the marinade, fully submerge one more
  time, then dredge again in the seasoned flour.
• Shake off any
  excess our and set aside.
• Discard the marinade.
• Pour the oil into a heavy, deep pot to a depth of 4 inches.
• Heat
  over medium heat until the temperature reaches 350-degrees F.
• Use a wire spider or slotted spoon to carefully lower the chicken
  into the hot oil.
• Fry 2 pieces at a time until the crust is a deep
  golden brown, about 5-8 minutes.
• Transfer the chicken to a paper
  towel-lined plate to drain.