ILLEGALELEPHANTGUNbuttermilk fried chicken recipe
Nice recipe! You forgot to add salt tho? Salt the chicken at least 1hr in advance and put some salt through the buttermilk and/or flourmix/spice mix.
Im usually a bit more liberal with herbs in my buttermilk fried chicken. Cayenne, chipotle, my own dried/t oasted chili flakes mix, maybe some thyme, mustard powder, cumin, white pepper.
Recently I found out you can get amazingly intense chicken flavoured maillard crust by frying skinless chicken al scorching hot temperatures. Use skinless chicken thigh and fry it in extremely hot oil (use peanut or rice bran). Leave it on one side until it is deep dark golden brown and do the same for the other side(s). Works with boneless skinless thigh too. The chicken will be cooked to quite a far doneness level, but for thigh thats ok since the collagen and fat keep it juicy.
Chicken breast is only good if you don't go over 66C°. Normally people take it way beyond that, because they dont wanna see any pjnk cause they think they will die. If you never had properly cooked chicken breast then youll be really surprised by the tenderness and juiciness when you do.
For a whole chicken, spatchcocking is indeed the way to go in terms of easiness/deliciousness ratio. Can't go wrong with piri piri or lemon/thyme.
I don't cook chicken that often. Usually when I do, I do oven wings, cause it's just so fucking good and requires nearly no effort. I base my recipe off the technique where you toss the chicken with salt and baking powder at least an hour in advance (up to overnight) and place the wings on an oven rack in ur fridge to let the skin dry out for extra crispiness. See: http://www.seriouseats.com/recipes/2010/02/the-best-buffalo-wings-oven-fried-wings-recipe.html
Tossing with Frank's Red Hot and butter is classic but sometimes I like to do dry wings, and coat the wings with spicy spices in advance (or halfway, if the spices seem to burn too earlu) to keep maximum crispiness.