Crispy Fried Chicken

Prepare marinade and place into a gallon sized ziploc bag or a large bowl..

• 2 pounds of bone-in, skin-on chicken pieces (drumsticks, thighs, wings, or breasts)
• 1 1/2 cups pickle juice
• 1 cup buttermilk
• 1 large egg, beaten
• 1 tsp paprika
• 1 tsp black pepper
• 1/2 tsp cayenne pepper

Mix the marinade together and thoroughly coat the chicken. Marinate in the fridge for several hours or up to 2-3 days.

In a separate bowl combine...

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

Remove chicken from the marinade and thoroughly coat in the flour mixture, pressing it firmly into place. Then place the chicken on a wire rack and let rest for 15-20 minutes. This step allows the coating to dry and adhere to the chicken, which helps create a crispier chicken.

Fill a large heavy bottomed pot to about 1 1/2 inches with...

• 3-4 cups peanut oil

Heat oil to 350º F or until a wooden chopstick inserted into the oil starts to bubble. Then fry chicken for about 6-8 minutes per side or until chicken reaches internal temperature of 165º F.

Remove from oil and place on a rack to drain. Let chicken rest for a few minutes, then serve.