Perfect deep-fried chicken

Ingredients:

• 4 tbsp. (1 l.) sour milk or kefir
• 2 tablespoons dried thyme
• 2 tbsp. l. dried oregano
• 1 tbsp hot sauce
• 2 cloves garlic, crushed
• 1 chicken weighing 1.5-1.8 kg, cut into 8 pieces
• 4 cups of flour
• 1 tbsp. sweet paprika
• Vegetable fat or vegetable oil, for frying
• Special equipment: deep fat thermometer

Preparation:

1. In a large non-reactive bowl, whisk together the buttermilk, thyme, oregano, hot sauce, garlic, and 1/4 cup salt (see note). Add the chicken pieces, toss to coat, cover, and refrigerate overnight.
2. When you're ready to fry the chicken, combine the flour, paprika, and 1 tablespoon of black pepper in a large, clean plastic or paper bag. Place a large rack on a baking sheet. Place the chicken in a colander. Dredge 2-3 chicken pieces at a time in the flour mixture, then shake off any excess and transfer the chicken to the rack.
3. Place a large Dutch oven over medium-high heat and add enough lard or vegetable oil to fill it halfway. Heat the oil to 175°C (335°F) on a deep-fry thermometer.
4. Fry the chicken in two batches. Carefully place the pieces in the wok with oil. The oil temperature will drop sharply to approximately 120°C (250°F). Adjust the heat as needed to maintain this temperature. The oil should gently bubble around the entire chicken. Fry the pieces until golden brown, about 20 minutes for white meat and 25 minutes for dark meat. Transfer the chicken to a paper towel-lined plate. Serve immediately or cool to room temperature.
   
   

   Note

   
   1/4 cup of salt is needed not only for flavor but also for the marinade. Some fried chicken fans claim that the pan should be covered while frying to ensure juiciness, but we've found that the steam generated under the lid softens the skin and makes it less crispy. The marinade, on the other hand, makes the meat juicier. With this recipe, you'll get the perfect chicken: juicy meat and a crispy crust.