Marinating the pieces in buttermilk is the key to moist, flavorful fried chicken.
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Posted by Epicurious on Tuesday, August 8, 2017
YIELD: 4 servings
- 1 quart buttermilk
- 3 1/2 pound chicken parts (bone-in, skin-on; if using breasts, halve)
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt
- Freshly ground pepper
- Peanut oil, for frying
- Deep-fry thermometer
- Place buttermilk in a large, shallow nonreactive dish and add chicken. Cover and refrigerate for at least 2 hours or overnight.
- Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a large plastic bag.
- Remove chicken pieces from buttermilk and add to bag with flour mixture. Shake to coat; dust off excess.
- Pour 3/4″ peanut oil into a heavy skillet. Heat oil over medium-high heat until it registers 350° on a deep-fry thermometer. Reduce heat to medium and add the chicken pieces, a few at a time. Fry each piece for 10-12 minutes, turning occasionally, until it is crispy and golden and internal temperature registers 165° on an instant-read thermometer.
- Drain on paper towels.
- Serve and enjoy!