Fried Chicken with Corn on the Cob
After the chicken is placed in the oil, the temperature will drop to 250° to 300°F. Increase the heat so the oil reaches 325°F for the remaining frying time.
- 1 chicken, about 4 lb., cut into 8 serving pieces
- Salt, to taste, plus 2 tsp.
- 1 1⁄2 cups all-purpose flour
- 3⁄4 tsp. freshly ground black pepper
- 3⁄4 tsp. paprika
- 1⁄4 tsp. cayenne pepper
- 2 tsp. finely chopped fresh marjoram
- 1 1⁄2 cups buttermilk
- 5 cups canola oil
- 4 ears of corn, shucked and boiled until tender
In a bowl, whisk together the flour, the 2 tsp. salt, the black pepper, paprika, cayenne and marjoram. Divide the flour mixture evenly between 2 pans of a breading set or between 2 bowls. Pour the buttermilk into the remaining pan or into a separate bowl.
In a deep fry pan over medium heat, heat the oil to 375°F.
Pat the chicken with paper towels to remove excess moisture. Dip the chicken into one pan of flour, coating the pieces evenly, and shake off the excess. Dip the chicken into the buttermilk, allowing the excess to drip off, then dip the pieces into the other pan of flour and shake off the excess. Place the chicken on a baking sheet. Line another baking sheet with paper towels.
Using tongs and working in batches if needed, carefully place the chicken in the oil; do not overcrowd the pan. Fry the chicken until golden brown, about 10 minutes. Turn the pieces over and fry for 10 to 12 minutes more. Transfer the chicken to the paper towel-lined baking sheet. Allow the oil temperature to return to 375°F between batches.
Let the chicken cool for 5 minutes, then serve with the corn.