Small three-pound chickens assure even cooking. A 24-hour brine for juiciness and flavor is followed by an additional day in buttermilk where the natural acidity tenderizes the poultry. Finally, the chicken is hand-pressed into spicy flour that fills every pore and fried until golden and unforgettable. This chicken is a triumph of technique: juicy and bursting with crunch and flavor.
This article appears in Sep 24-30, 2015.