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To marinate the chicken:
Massage 1½ teaspoons of the salt into the chicken pieces. Combine the chicken pieces and buttermilk in a large bowl or large shallow dish, and turn the chicken pieces to ensure they are completely coated with the buttermilk. Cover with plastic and refrigerate for at least 2 hours and up to 1 day.
Ray Kachatorian
To prepare the chicken for frying:
Preheat the oven to 300 degrees F. Add enough oil to fill a large wok about halfway. Heat the oil over medium-high heat until it registers 350 degrees F to 375 degrees F on a deep-fry thermometer.
Stir the flour, dry mustard, paprika, garlic powder, onion powder, pepper, and 2 teaspoons of salt in a shallow dish to blend.
Whisk the eggs and water in a medium bowl to blend.
Ray Kachatorian
Working with one chicken piece at a time, lift the chicken from the marinade, allowing any excess marinade to drip back into the dish, then dredge the chicken pieces in the flour mixture to coat completely.
Ray Kachatorian
Dredge the flour-coated chicken pieces in the egg wash.
Ray Kachatorian
Dredge the coated chicken in the flour mixture again to coat completely.
Ray Kachatorian
To fry the chicken:
Working in 2 to 3 batches, carefully place the coated chicken pieces into the hot oil and cook for about 12 minutes, turning as needed, until they are golden and almost cooked through.
Ray Kachatorian
Using a skimmer, transfer the chicken pieces to a rack set on a baking sheet to drain any excess oil.
Ray Kachatorian
Bake for about 10 minutes or until the chicken pieces are cooked through but still moist and juicy. Sprinkle with the remaining salt and serve.
Ray Kachatorian
Grilled New York Strip Steak
Curtis shares his tips for searing a luscious peppercorn encrusted New York Strip steak with a side of tasty sprouts.
Curtis' simple grocery stacking method will revolutionize the way you organize your kitchen and prolong the life of your produce.
