Buttermilk Fried Chicken

Ingredients

• 8 bone-in, skin-on chicken pieces (thighs and drumsticks)
• 2 cups buttermilk
• 1 tablespoon hot sauce
• 3 teaspoons salt
• 2 teaspoons black pepper
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon baking powder
• 6 cups vegetable oil, for frying

Method

1. 1

   In a large bowl or resealable bag, whisk together the buttermilk, hot sauce, 1 teaspoon salt, and 1 teaspoon black pepper. Add the chicken pieces, turning to coat completely.

2. 2

   Cover and refrigerate the chicken in the buttermilk mixture for at least 8 hours, preferably overnight.

3. 3

   In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne, baking powder, remaining 2 teaspoons salt, and remaining 1 teaspoon black pepper.

4. 4

   Remove the chicken from the buttermilk, letting excess drip off, and dredge each piece thoroughly in the seasoned flour, pressing the coating on firmly.

5. 5

   Dip the floured chicken back into the buttermilk briefly, then dredge again in the flour mixture for a thick, craggy crust. Place coated pieces on a wire rack and let rest 15 minutes.

   15:00 · Rest coated chicken
6. 6

   Pour the vegetable oil into a large deep skillet or Dutch oven to a depth of about 1 1/2 inches. Heat over medium heat to 325°F.

   10:00 · Heat oil to 325°F
7. 7

   Carefully lower 4 pieces of chicken into the hot oil, skin side down, without overcrowding the pan. Fry, turning occasionally, until deep golden brown and the internal temperature reaches 165°F, 14 to 16 minutes.

   14:00 · Fry chicken
8. 8

   Transfer the fried chicken to a wire rack set over a baking sheet to drain. Repeat frying with the remaining chicken pieces, monitoring oil temperature and adjusting heat as needed.

   14:00 · Fry remaining chicken
9. 9

   Let the fried chicken rest on the rack for 5 minutes before serving to allow the crust to set.

   5:00 · Rest before serving