FM Kitchen & Bar Fried Chicken

This recipe from chef Ryan Hildebrand of FM Kitchen & Bar is a home cook’s version of the fried chicken he serves at his restaurant.

Makes 4 servings

1 chicken, approximate 3 to 3½ pounds, cut into 8 pieces

3 to 4 cups buttermilk

3 tablespoons kosher salt, more as needed

2 tablespoons coarse ground black pepper, more as needed

4 cups all-purpose flour

3 or more cups oil (canola or a blended oil) for frying

Instructions: Place chicken pieces in a bowl and toss with buttermilk. Combine flour, salt and pepper in a separate large bowl. Pour oil into a large, heavy-bottom cast-iron skillet, deep enough to nearly cover the chicken. Heat oil over medium-high heat to 325 degrees. Set a rack on a tray. Toss the chicken pieces in the bowl with the flour mixture. Shake off excess flour and fry the pieces of chicken skin-side down, in batches so as not to crowd the pan, for about 8 to 12 minutes. Turn over the chicken pieces and cook for about 8 to 12 minutes more until they are cooked through and a deep golden brown. Remove chicken to the rack to drain and rest, sprinkle with salt, and serve.