Broasted-Style Pressure Fried Chicken

Ingredients

• 8 chicken pieces, about 3 lb total
• 1 1/2 cups buttermilk
• 2 teaspoons kosher salt
• 1 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon seasoned salt
• 2 teaspoons white pepper
• 1 teaspoon celery salt
• 1 teaspoon dried thyme
• 1/2 teaspoon ground ginger
• 4 cups peanut oil

Before you cook

• Stir the buttermilk and kosher salt together in a bowl and submerge the chicken pieces.
• Refrigerate the chicken for at least 2 hours.
• Combine the flour, cornstarch, seasoned salt, white pepper, celery salt, thyme, and ginger in a paper bag.
• Find a heavy lid that fits your Dutch oven tightly, and set out a heatproof weight such as a foil-wrapped brick.

Steps

1. Shake two pieces of drained chicken at a time in the seasoned flour bag until thickly coated.
2. Set the coated pieces on a rack and let them sit 15 minutes.
3. Pour the peanut oil into a 6-quart Dutch oven to a depth of about 1 1/2 inches.
4. Heat the oil over medium-high until it reaches 350 degrees Fahrenheit.
5. Lower in the chicken pieces one at a time, skin side down, using tongs.
6. Fry uncovered for 4 minutes so the crust sets and stops sticking.
7. Turn every piece over carefully.
8. Set the lid on tight and place the weight on top of it.
9. Cook covered for 8 minutes, listening for a steady sizzle rather than a violent roar.
10. Lift the lid away from your face to let the steam escape.
11. Turn the pieces once more and cook uncovered for 5 minutes to crisp the crust.
12. Check a thigh for 175 degrees Fahrenheit and a breast for 165 degrees Fahrenheit.
13. Drain the chicken on a wire rack for 5 minutes and serve hot.