Buttermilk Fried Chicken

Name: Buttermilk Fried Chicken
Total time: 5 h
Yield: 6 servings
Ingredients: 1.8 kg Whole chicken, cut into 8 pieces; 2 cups Buttermilk; 2 tbsp Hot sauce (Louisiana-style); 1 tbsp Table salt, divided; 2 cups All-purpose flour; 1 tsp Baking powder; 2 tsp Paprika; 1 tsp Garlic powder; 1 tsp Onion powder; ½ tsp Cayenne pepper (ground); 1 tsp Ground black pepper; 6 cups Vegetable oil, for frying

5 hrServes 6$71.59

Chicken pieces soak in salted buttermilk with hot sauce, are dredged in flour seasoned with paprika, garlic powder, onion powder, cayenne, and black pepper, and are fried until the crust is deep golden and craggy.

Ingredients

1.8 kgWhole chickencut into 8 piecesBuy 3.97 lb
2 cupsButtermilkBuy 1 carton
2 tbspHot sauce (Louisiana-style)Buy 1 bottle
1 tbspTable saltdividedBuy 1 canister
2 cupsAll-purpose flourBuy 1 bag
1 tspBaking powderBuy 1 can
2 tspPaprikaBuy 1 jar
1 tspGarlic powderBuy 1 jar
1 tspOnion powderBuy 1 jar
½ tspCayenne pepper (ground)Buy 1 jar
1 tspGround black pepperBuy 1 jar
6 cupsVegetable oilfor fryingBuy 3 bottles

Method

Whisk the buttermilk, hot sauce, and 2 tsp salt; add the chicken, turn to coat, and refrigerate at least 4 hours.
Whisk the flour, baking powder, paprika, garlic powder, onion powder, cayenne, black pepper, and remaining salt; drizzle in 3 tbsp of the buttermilk and rub it in to make craggy bits.
Lift the chicken from the buttermilk, dredge it well in the flour, and rest it on a rack for 15 minutes.
Heat the oil to 325°F (165°C) in a heavy pot and fry the chicken in batches, turning, until deep golden and 165°F (74°C) inside, 12 to 15 minutes.
Drain on a rack and serve hot.