Ingredients
3½ pounds bone-in, skin-on chicken parts (split breasts, thighs, drumsticks)
1¼ cups buttermilk
1 tablespoon plus 1 teaspoon table salt
1 dash hot sauce
3 teaspoons ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
¼ teaspoon cayenne pepper
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1¾ cups vegetable oil
1¼ cups buttermilk
1 tablespoon plus 1 teaspoon table salt
1 dash hot sauce
3 teaspoons ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
¼ teaspoon cayenne pepper
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1¾ cups vegetable oil
Instructions
- Trim the chicken pieces of excess skin and fat (a good pair of kitchen shears works well for this task), cut breasts in half.
- In a large bowl whisk together 1 cup buttermilk, 1 tablespoon salt, hot sauce, 1 teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon paprika, and a pinch of cayenne pepper.
- Add the chicken and turn to coat all of the chicken.
- Cover the bowl and refrigerate for at least 1 hour or overnight.
- In a large bowl, whisk together flour, baking powder, 1 teaspoon salt, and 2 teaspoons black pepper, ¾ teaspoon paprika, ¾ teaspoon garlic powder, and remaining cayenne.
- Add ¼ cup of buttermilk to the flour and mix it into the flour mixture with your fingers forming small clumps.
- With a rack in the middle position, heat oven to 400°.
- Heat oil over medium-high heat to 375° in a heavy skillet or dutch oven.
- Dredge the chicken pieces one at a time in the flour mixture forming a thick coating. Place the coated pieces of chicken on a plate, skin-side up.
- Cook chicken skin-side down until golden brown, 3-5 minutes.
- Flip chicken and cook until the second side is golden brown, 2-4 minutes.
- Transfer chicken to a wire rack set on a rimmed baking sheet and bake until internal temperature of chicken is 175° for dark meat and 160° for white, 15-20 minutes.
- Rest chicken for 5 minutes before serving.
Trim chicken pieces of excess skin and fat. (These breasts should have been cut in half.) |
Soak chicken in seasoned buttermilk brine. |
Prepare coating by first mixing flour with salt, pepper, and spices. |
Add buttermilk and mix with fingers, forming small clumps. |
Dredge the chicken in the flour and cook in a oil to until both sides are golden brown. (My oil was probably a little too hot.) |
Cook the chicken in a 400° oven until done. |