Name: Southern Buttermilk Fried Chicken
Prep time: 4 h 30 min
Cook time: 30 min
Total time: 5 h
Cuisine: American
Ingredients: 3 to 3 1/2 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, and breasts cut in half); 2 cups buttermilk; 1 tablespoon hot sauce; 2 teaspoons kosher salt, for the marinade; 2 cups all-purpose flour; 1/4 cup cornstarch; 1 tablespoon paprika; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon baking powder; 1/2 teaspoon cayenne pepper; 2 teaspoons kosher salt, for the coating; 1 teaspoon black pepper; Vegetable or peanut oil, for frying (about 6 cups)

Instructions

In a large bowl, whisk the buttermilk, hot sauce, and 2 teaspoons salt. Add the chicken, turn to coat, cover, and refrigerate at least 4 hours or up to overnight.
In a wide shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, baking powder, cayenne, 2 teaspoons salt, and pepper.
Lift each piece of chicken from the buttermilk, letting the extra drip off. Dredge in the flour mixture, pressing so it sticks. Set on a wire rack and let rest 15 minutes so the coating sets.
Pour oil into a large Dutch oven or deep cast-iron skillet to a depth of about 1 1/2 inches. Heat over medium-high to 350°F.
Fry the chicken in batches, without crowding, turning every few minutes. Keep the oil between 300°F and 325°F once the chicken is in. Fry dark meat 12 to 15 minutes and white meat 10 to 12 minutes, until deep golden brown and the thickest part reaches 165°F.
Transfer to a clean wire rack set over a baking sheet. Sprinkle lightly with salt and let rest 5 minutes before serving.

Southern Buttermilk Fried Chicken

Good to know before you start