Oklahoma Fried Chicken and Biscuits

Makes 6 to 8 servings

Every part of the country has its own nuances when it comes to frying chicken, but sometimes it's difficult to recognize the subtle differences. We enhanced this rendition from Oklahoma with not-so-subtle seasonings. It's pure and simple American comfort food.

SEASONING MIX

1 tablepoon plus 1 teaspoon salt
2 teaspoons paprika
1-1/2 teaspoons onion powder
1 teaspoon garlic powder
l teaspoon dry mustard
1 teaspoon dried sweet basil leaves
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon ground cumin

1 (3- to 4-pound) frying chicken, cut into 8 pieces; all visible fat removed
1 quart buttermilk
1-1/2 cups all purpose flour
1-1/2 cups vegetable oil

BISCUIT DOUGH

1-1/2 cups all purpose flour
1 tablepoon plus 1 teaspoon baking powder
1 tablespoon plus 2 teaspoons sugar
2 teaspoons Seasoning Mix (see above)
4 tablespoons unsalted butter; softened, cut into 8 pats
1 cup reserved buttermilk


Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 3 tablespoons plus 2_ teaspoons.

Place the chicken pieces in a pan or shallow bowl, pour the buttermilk over, and let marinate 1 hour at room temperature. Pour off the buttermilk add reserve 1 cup. Sprinkle 2 tablespoons of the seasoning mix all over the chicken pieces and pat it in well with your hands.

Combine the flour and 2-1/2 teaspoons of the seasoning mix in a shallow bowl.

Heat the oil in a 12-inch skillet over high heat until very hot. Dredge the chicken in the seasoned flour, shaking off the excess, and add to the oil, skin side down, in a single layer. Cover the skillet, reduce the heat to medium, and fry, checking occasionally to make sure the chicken is not burning, until browned on one side, about 5 to 6 minutes. ~If the chicken seems to he browning too quickly, turn down the heat.) Turn the chicken pieces over, cover, and fry, checking occasionally, until a rich, golden brown. Remove from the skillet and drain on paper towels. Set the skillet, with the oil, aside.

FOR THE BISCUIT DOUGH, combine the flour, baking powder, sugar, and seasoning mix in the howl of a food processor and pulse 5 or 6 times. Distribute the butter pats evenly over the dry ingredients and process until well blended, about 25 or 30 seconds. With the machine running, add the reserved buttermilk in a steady stream and process until thoroughly blended, about 40 seconds.

Set the skillet over high heat and when the oil is very hot, drop in the biscuit dough by' large spoonfuls. Cover tightly, reduce the heat to medium and fry until golden brown, about 1-1/2 to 2 minutes on each side.

Serve family-style: Place the chicken and biscuits on a large platter in the center of the table and let everyone help themselves.