Buttermilk Fried Chicken

Method

1. 1

   Step 1

   Pat the chicken dry with paper towels; do not rinse it. In a large nonreactive bowl, whisk together the buttermilk, hot sauce and 1 tsp of the salt.

2. 2

   Step 2

   Add the chicken and turn to coat thoroughly, then cover tightly. Refrigerate for 8–24 hours, turning the pieces once if they are not completely submerged.

3. 3

   Step 3

   About 30 minutes before frying, mix the flour, paprika, garlic powder, black pepper and remaining 1 tsp salt in a wide, shallow dish. Set a wire rack over a rimmed baking sheet for the coated chicken, and place a second rack over another baking sheet for draining.

4. 4

   Step 4

   Drizzle 2 tbsp of the chicken's buttermilk marinade into the flour mixture and rub it in with your fingertips to form small, shaggy clumps. Lift each chicken piece from the marinade, letting excess drip off, then press firmly into the flour mixture until coated on all sides.

5. 5

   Step 5

   Arrange the coated chicken on the first rack and let stand for 15–20 minutes so the coating adheres. Discard the remaining marinade and flour mixture, and wash your hands and any surfaces that touched raw chicken.

6. 6

   Step 6

   Meanwhile, pour the oil into a heavy 6-quart (5.7-liter) Dutch oven or deep pot, approximately 10 inches (25 cm) wide; aim for a depth of about 2 inches (5 cm), with the pot no more than half full. Attach a deep-fry thermometer and heat over medium heat to 325°F (165°C), allowing approximately 10–15 minutes.

7. 7

   Step 7

   Using tongs, carefully lower 3–4 chicken pieces into the oil, leaving space between them; cook in 2–3 batches. Adjust the burner to maintain the oil between 300–325°F (150–165°C), and fry for 15–20 minutes for drumsticks or 18–25 minutes for thighs, turning every 4–5 minutes until deeply golden and crisp.

8. 8

   Step 8

   Check each piece with an instant-read thermometer inserted into the thickest part without touching bone: it must reach at least 165°F (74°C), although thighs and drumsticks are especially tender at 175°F (80°C). If the crust browns before the center is cooked, reduce the oil temperature to 300°F (150°C) and continue frying, checking every 2–3 minutes.

9. 9

   Step 9

   Transfer cooked chicken to the clean draining rack and let rest for 5–10 minutes before serving; do not cover, as trapped steam softens the crust. Return the oil to 325°F (165°C) before adding each new batch, and serve 2 pieces per person.