Angie Mosier is an Atlanta-based photographer, food stylist, cookbook author, and culinary journalist with over three decades of experience. An expert on Southern cuisine, she is renowned for documenting Southern foodways and cooking through her writing and photography.Instead of deep-frying in a vat of oil, food writer Angie Mosier prefers to pan-fry chicken, which makes it delightfully crunchy and moist without requiring quite so much oil.
To speed up the process, this recipe calls for pan-frying the chicken in two skillets simultaneously. It's important not to crowd the pans; each skillet will hold about a quarter of the chicken at a time, so you'll need to fry it up in two batches.The fried chicken can be kept at room temperature for up to hours. Serve at room temperature or reheat in a low oven before serving.Crispy, juicy fried chicken needs a fairly substantial white wine as a partner.
In a large, resealable plastic bag, combine the flour, salt, pepper, and cayenne. Set two large racks over rimmed baking sheets. Working in batches, drain the chicken, scraping off most of the buttermilk against the side of the bowl. Add the chicken to the bag, a few pieces at a time, and shake to coat completely. Transfer the chicken to the racks, pressing the flour to help it adhere as you remove the chicken from the bag.
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