Buttermilk Fried Chicken

Crispy, juicy Southern-style fried chicken.

Prep: 20 min + 4 hours marinating · Cook: 30 min · Serves: 4 to 6

Ingredients

• 3 pounds bone-in, skin-on chicken pieces (drumsticks and thighs)
• 2 cups buttermilk
• 1 tablespoon hot sauce
• 3 teaspoons kosher salt, divided
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• Neutral oil, for frying (about 6 cups)

Instructions

1. Mix the buttermilk, hot sauce and 2 teaspoons salt. Add the chicken, cover and refrigerate for at least 4 hours or overnight.
2. Whisk the flour, cornstarch, spices and remaining salt in a shallow dish.
3. Lift each piece from the buttermilk, let the excess drip off, and press firmly into the flour to coat. Rest on a rack for 15 minutes so the coating sticks.
4. Heat 1 1/2 inches of oil in a heavy Dutch oven to 350°F.
5. Fry the chicken in batches, without crowding, for 12 to 15 minutes, turning every few minutes, until deep golden and 165°F inside. Keep the oil between 300°F and 325°F while frying.
6. Drain on a wire rack and rest for 5 minutes.

Tip: Use a thermometer. Oil that is too hot browns the outside before the inside cooks.