Crispy Marinated Fried Chicken

Marinate

In a gallon zip-top bag or a large bowl, combine...

• 2 lbs 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 to coat the chicken thoroughly, then refrigerate at least 4 hours, or up to 3 days.

Dredge

In a large 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 kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1 tsp cayenne pepper

Lift the chicken from the marinade and press it firmly into the flour mixture to coat. Rest on a wire rack 15–20 minutes so the coating dries and sticks, which makes it crispier.

Cook the Chicken

Option: Deep Fry {id:cook.fry, skill:medium}

Crackly, golden and juicy.

In a 5 1/2-quart Dutch oven, heat to 350°F, about 1 1/2 inches deep...

• 6 cups peanut oil

Note: No thermometer? The oil is ready when a wooden chopstick dipped into it starts to bubble.

Fry the chicken in batches until the inside reaches 165°F, 6–8 minutes per side. Breasts may take a little longer and wings a little less.

Option: Air Fry {id:cook.air, cooktime:+10, cal:-60, fat:-7}

Crisp skin with no pot of oil.

Heat the air fryer to 380°F. Arrange the chicken in a single layer, skin side down, and mist all over with...

• 2 tbsp vegetable oil, in a spray bottle

Air fry 25–30 minutes, flipping halfway and misting any dry flour spots, until golden and the inside reaches 165°F. Work in batches.

Rest & Serve

Drain on a wire rack and rest a few minutes before serving.