This fried chicken is coated with a layer of super light, extra crunchy craggy-ness thanks to a tight packing of fine 00 flour coupled with a low-temperature shallow fry.
I then marinate the chicken pieces in a hot sauce–spiked buttermilk brine seasoned with garlic powder, onion powder, and black pepper. The acidity from the buttermilk and hot sauce tenderizes the chicken, while salt seasons and brines the meat.
Even though I use a low-temperature shallow fry in a cast iron skillet, as mentioned above, I prefer oils with a . That's because the rate at which an oil breaks down is a function of both temperature and time, meaning that oils with a high smoke point, such as peanut or safflower, will hold up best in the long term. For example, with proper heat regulation and a clip-on thermometer, I can fry up four whole chickens in the same oil before I need to replace it with a new bottle.
With smaller birds and this cooking method, I’ve found that by the time the crust is dark golden brown, the meat is always cooked through. Still, if you prefer to check the internal temperature, the dark meat should hit 175°F , while the breasts will be done at 155°F . Taking the dark meat to a slightly higher temperature ensures that all the collagen and connective tissue has time to break down, becoming rich and unctuous.
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