Garlicky Fried Chicken
If your chicken breast halves are large, halve them crosswise.
Marinating the chicken keeps the meat moist and imparts extra flavor.
Though the recipe says to keep the fried chicken warm, it's equally
good served at room temperature. In fact, if you're making this entire
menu using a single oven, you'll need to let the chicken stand at room
temperature while the squash casserole bakes.
2 medium onions, chopped
8 large garlic cloves, chopped
1/3 cup plus 2 teaspoons salt
2 tablespoons black pepper
1 tablespoon cayenne
8 cups water
8 chicken breast halves, 8 drumsticks, and 8 thighs (all with skin and
bones; 8 to 9 lb total)
10 cups all-purpose flour
About 8 cups vegetable oil (64 fl oz)
Special equipment: a wide 5- to 6-qt heavy pot (preferably cast-iron;
10 inches wide and 4 inches deep); a deep-fat thermometer
Marinate chicken:
Purée onions and garlic with 1/3 cup salt, 1 tablespoon black pepper,
cayenne, and 1 cup water in a food processor until smooth, then pour
into a large bowl and stir in remaining 7 cups water. Divide chicken
and marinade among 3 (1-gallon) sealable plastic bags, then seal,
forcing out excess air. Marinate chicken, chilled, turning bags over a
few times, at least 12 hours. (If you're concerned about leaks, put
bags in a large bowl.)
Dredge and fry chicken:
Whisk together flour, remaining 2 teaspoons salt, and remaining
tablespoon black pepper in a large bowl, then divide between 2 large
roasting pans. Drain chicken in a colander, discarding marinade, then
dredge each piece of chicken in seasoned flour and leave sitting in
flour. Let chicken stand 20 minutes.
Preheat oven to 250°F. Line 2 large baking sheets with paper towels
and set a cooling rack on each.
Heat 2 inches oil in pot over moderately high heat until it registers
365°F on thermometer. Knocking off excess flour, transfer 4 pieces
chicken to oil (keeping batches all white meat or all dark) and fry,
turning occasionally with tongs, until golden brown and cooked through,
about 8 minutes for breasts or 10 to 12 minutes for drumsticks and
thighs. Lift chicken from oil with tongs, letting excess oil drip back
into pot, then transfer to a rack and keep warm in oven. Dredge and fry
remaining chicken in same manner, keeping it warm in oven. (Return oil
to 365°F between batches.)
Cooks' note:
Chicken can marinate up to 1 day.
Makes 12 servings.
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