Name: Garlicky Fried Chicken
Cook time: 2 hr
Total time: 14 hr (includes marinating)
Yield: Makes 12 servings
Ingredients: 2 medium onions, chopped; 8 large garlic cloves, chopped; 1/3 cup plus 2 teaspoons salt; 2 tablespoons black pepper; 1 tablespoon cayenne; 8 cups water; 8 chicken breast halves, 8 drumsticks, and 8 thighs (all with skin and bones; 8 to 9 lb total); 10 cups all-purpose flour; About 8 cups vegetable oil (64 fl oz); a wide 5- to 6-qt heavy pot (preferably cast-iron; 10 inches wide and 4 inches deep); a deep-fat thermometer

If your chicken breast halves are large, halve them crosswise. Marinating the chicken keeps the meat moist and imparts extra flavor. Though the recipe says to keep the fried chicken warm, it's equally good served at room temperature. In fact, if you're making this entire menu using a single oven, you'll need to let the chicken stand at room temperature while the squash casserole bakes.

Cooks' note:

Chicken can marinate up to 1 day.

Recipe notes

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