Fried Chicken

Ingredients

• 3.5 pounds chicken pieces, bone-in skin-on (mixed thighs, drumsticks, breasts, wings)
• 2 cups buttermilk
• 2 tsp kosher salt – for marinade
• 1 tsp black pepper – for marinade
• 0.25 tsp cayenne pepper – for marinade
• 2 cups all-purpose flour
• 0.5 cup cornstarch
• 2 tsp kosher salt – for dredge
• 2 tsp black pepper – for dredge
• 2 tsp sweet paprika – for dredge
• 2 tsp garlic powder – for dredge
• 2 tsp onion powder – for dredge
• 0.25 tsp cayenne pepper – for dredge
• 2 quarts neutral oil (peanut, canola, or vegetable)

Instructions

1. Pat the chicken pieces dry and trim excess fat or loose skin, 5 minutes.
2. In a large bowl, whisk the buttermilk with 2 tsp kosher salt, 1 tsp black pepper, and 0.25 tsp cayenne pepper until dissolved, 1 minute.
3. Submerge the chicken in the buttermilk, cover, and refrigerate 4–12 hours (8 hours ideal) to season and tenderize.
4. In a separate large bowl, whisk together the all-purpose flour, cornstarch, 2 tsp kosher salt, 2 tsp black pepper, 2 tsp sweet paprika, 2 tsp garlic powder, 2 tsp onion powder, and 0.25 tsp cayenne pepper until evenly combined, 1–2 minutes.
5. Set a wire rack over a rimmed baking sheet for dredged chicken to rest, 1 minute.
6. Lift a few chicken pieces from the buttermilk, letting excess drip for 5–10 seconds, then press into the flour mixture to coat thoroughly; shake off loose flour and place on the rack, 5 minutes.
7. Repeat with remaining pieces, then let the coated chicken rest on the rack 10 minutes so the flour hydrates and adheres.
8. Pour oil into a heavy Dutch oven or deep skillet to a depth of 1.5 inches and heat over medium-high to 350°F, 8–10 minutes; stabilize between 325–350°F.
9. For a thicker crust, double-dip: return each piece briefly to the buttermilk, let excess drip, then press again into the flour mixture; rest 5 minutes on the rack before frying.
10. Fry chicken in batches without crowding, maintaining 325–340°F, turning occasionally, until deep golden brown and cooked through—12–15 minutes for wings and breasts, 14–18 minutes for thighs and drumsticks; internal temperature should read 165°F for white meat and 175°F for dark, and juices run clear.
11. Transfer fried chicken to a clean rack set over a baking sheet and rest 10 minutes to set the crust and finish carryover cooking.
12. Serve hot or warm; the crust should stay crisp and shatteringly light for at least 20 minutes after frying.