Skinless Fried Chicken

Taking the skin off the chicken doesn’t mean you have to lose a crunchy crust. Because this crust insulates so well, the chicken cooks more quickly.

2 cups all-purpose fl our

2 teaspoons mild paprika

1 teaspoon freshly ground black pepper

11⁄3 cups buttermilk (regular, low-fat, or fat-free)

1 large egg

4 to 6 cups canola oil

One 4- to 5-pound chicken, giblets and neck removed, cut into 9 pieces, skin removed

Salt to taste

• Whisk the fl our, paprika, and pepper in a medium bowl, then pour this mixture onto a large plate or a large sheet of wax paper.
• Whisk the buttermilk and egg in a shallow baking dish or a pie plate.
• Clip a deep-frying thermometer to the inside of a large, high-sided sauté pan or a large skillet, set it over medium-high heat, and pour in enough oil to come about 2 inches up the sides of the pan. Heat until the temperature registers 350°F. During the rest of the cooking, be on the lookout to adjust the heat so the oil’s temperature remains constant.
• Roll the chicken pieces in the seasoned fl our, then dip them in the buttermilk mixture. Shake off the excess and roll them a second time in the seasoned fl our.
• Slip the pieces bone side up into the hot oil. Fry until golden brown, about 6 minutes.
• Turn the pieces with metal tongs and continue frying until crisp and golden on all sides, about 6 more minutes. Transfer to a wire rack and sprinkle with salt. Let stand for a couple of minutes before serving.

Makes 6 servings