Buttermilk Fried Chicken

The Marinade

Prepare a marinade for...

• 2 lbs bone-in, skin-on chicken (drumsticks/thighs)

In a large bowl or gallon-sized freezer bag, whisk together...

• 2 cups buttermilk
• 1 large egg, beaten
• 2 tbsp kosher salt
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1/2 tsp cayenne pepper

Coat the chicken thoroughly in the marinade and refrigerate for at least 4 hours (up to 24 hours).

The Crispy Breading

Whisk together in a wide bowl...

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp black pepper
• 1 tbsp kosher salt
• 1 tsp cayenne pepper

Note: For extra crunchy crust drizzle 3 tbsp of the liquid marinade into the flour. Use a fork to flick it around until small, shaggy clumps form.

Remove chicken from marinade, let excess drip off for a second, then press firmly into the flour.

Place breaded chicken on a wire rack for 15–20 minutes. (Do not skip this step, it helps "glue" the crust to the skin)

The Fry

Fill a heavy pot with frying oil and heat to 375°F.

Carefully lower chicken into the oil in batches so as not to crowd the pot.

Fry for 12–16 minutes until the internal temperature reaches 165°F. Maintain an oil temperature of 350°F.

Note: If the crust is dark but the meat isn't ready, finish in a 300°F oven for 5–10 minutes.

Drain on a wire rack for 5 minutes before serving.