Ina's Fried Chicken

July 19, 2009 7:36:04 AM PDT
Chef Ina Pinkney shares some tips for making fried chicken.Season the buttermilk with ground garlic powder, kosher salt and freshly ground black pepper. Soak the chicken pieces in buttermilk for 3-4 hours or overnight. Season the flour with ground garlic powder, kosher salt and freshly ground pepper. Drain the chicken and let dry off a little before dredging in the flour. Let the pieces sit and dry a little more and dredge in flour again.

Use canola oil to fill a heavy pot 1/2 to 3/4 full of oil depending on how many pieces you are cooking. Heat until 275 degrees using a thermometer, to be sure. Carefully and slowly put chicken pieces in the pot. Do not crowd and do not disturb for 10 minutes. After 10 minutes, carefully turn the pieces over. Continue cooking for 15-20 minutes more. (Remember, the wings will be done first, so take them out after 10-15 minutes.) When the oil is cool, strain through a paper coffee filter into a jar and refrigerate until the next use.

Ina's is located at 1235 West Randolph in Chicago. You can find information at