Buttermilk Fried Chicken
Juicy bone-in chicken pieces soaked in seasoned buttermilk overnight, then dredged in a well-spiced flour coating and fried in a cast-iron skillet to shatteringly crisp perfection. Plan ahead: marinate in buttermilk for 4-24 hours.
Ingredients
- 4 lbs bone-in, skin-on chicken pieces (drumsticks and thighs)
- 2 cups buttermilk
- 2 tbsp hot sauce (for marinade)
- 2 tsp salt
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tsp black pepper
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 4 cups vegetable shortening or peanut oil (for frying)
Instructions
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1
In a large bowl or zip-lock bag, combine 2 cups buttermilk, 2 tbsp hot sauce (for marinade), and 1 teaspoon of salt. Add 4 lbs bone-in, skin-on chicken pieces (drumsticks and thighs), turn to coat, cover, and refrigerate for at least 4 hours or overnight.
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2
When ready to fry, remove chicken from the refrigerator 30 minutes before cooking. In a wide shallow bowl, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, the remaining salt, 2 tsp black pepper, 2 tsp smoked paprika, 2 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne pepper.
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3
Lift each piece of chicken from the marinade, letting excess drip off, and dredge thoroughly in the seasoned flour. Press the coating on firmly. Set on a wire rack and let rest 10 minutes so the coating sets.
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4
Heat 4 cups vegetable shortening or peanut oil (for frying) in a large cast-iron skillet to 325-340 degrees F (use a thermometer). The oil should come about 1 inch up the sides.
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5
Working in batches so the pan is not crowded, add chicken skin-side down. Cover loosely with foil and fry for 10-12 minutes until golden on the bottom. Flip, uncover, and fry another 10-12 minutes until deep golden brown all over.
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6
Check that the chicken reaches an internal temperature of 165 degrees F in the thickest part away from the bone. Transfer to a clean wire rack over a baking sheet. Let rest 5 minutes before serving.