Buttermilk Fried Chicken

Name: Buttermilk Fried Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: american
Ingredients: 8 pieces bone-in chicken pieces (thighs and drumsticks); 3 cups buttermilk; 2 tbsp hot sauce; 2 cups all-purpose flour; 1/4 cup cornstarch; 2 tbsp, divided kosher salt; 1 tbsp black pepper; 1 tbsp smoked paprika; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp cayenne; 4 cups neutral oil for frying

Classic Southern fried chicken — overnight buttermilk brine, seasoned dredge, fried golden in cast iron until shatter-crisp outside and juicy within.

nut-free
high-protein
contains-meat
contains-dairy

Ingredients

bone-in chicken pieces (thighs and drumsticks)8 pieces
buttermilk3 cups
hot sauce2 tbsp
all-purpose flour2 cups
cornstarch1/4 cup
kosher salt2 tbsp, divided
black pepper1 tbsp
smoked paprika1 tbsp
garlic powder2 tsp
onion powder2 tsp
cayenne1 tsp
neutral oil for frying4 cups

Steps

Make the buttermilk brine.
Whisk buttermilk, hot sauce, and 1 tbsp salt. Submerge chicken and refrigerate at least 4 hours, ideally overnight.
Mix the seasoned flour dredge.
Whisk flour, cornstarch, remaining salt, pepper, paprika, garlic powder, onion powder, and cayenne in a wide bowl.
Heat oil and dredge chicken.
Heat oil in a deep cast-iron skillet to 325°F. Lift chicken from buttermilk, dredge heavily in the seasoned flour, and press to adhere.
Fry chicken in batches.
Fry in batches without crowding, turning every few minutes, until deep golden and 165°F internal, about 14 minutes per batch.
Drain and rest the fried chicken.
Drain on a wire rack set over a sheet pan. Sprinkle with a pinch more salt and rest 5 minutes before serving.

Nutrition

Nutrition, per serving. 670 calories. Protein 45 grams, 26 percent. Carbs 35 grams, 21 percent. Fat 40 grams, 53 percent. Fiber 2 grams, sugar 2 grams, saturated fat 8 grams, sodium 900 milligrams. Estimated from ingredients.