Crispy Buttermilk Fried Chicken

Golden, crunchy crust. Tender, juicy chicken. A Sunday dinner favorite worth gathering around the table for.

Serves: 4 to 6
Prep time: 20 minutes
Marinating time: 4 to 12 hours
Cooking time: About 40 minutes, working in batches

Ingredients

For the chicken:

• 3 pounds chicken thighs and drumsticks, bone in and skin on
• 2 cups buttermilk
• 1 tablespoon hot sauce
• 1 teaspoon fine salt

For the crispy coating:

• 2 cups all purpose flour
• ½ cup cornstarch
• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1½ teaspoons fine salt
• 1 teaspoon black pepper
• ½ teaspoon cayenne pepper, optional

For frying:

• Canola or vegetable oil

Directions

1. Marinate the chicken. Combine buttermilk, hot sauce and 1 teaspoon salt in a large bowl. Add chicken, cover and refrigerate for 4 to 12 hours.
2. Make the coating. In a wide dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper and optional cayenne.
3. Coat thoroughly. Lift chicken from the marinade, letting excess drip off. Press each piece firmly into the flour mixture, covering every surface. For extra crunch, briefly dip it back into the buttermilk and coat again. Place on a rack and let the coating set for 15 minutes.
4. Heat the oil. Pour about 2 inches of oil into a heavy Dutch oven, keeping the pot no more than halfway full. Heat to 350°F using a frying thermometer.
5. Fry in batches. Carefully lower a few pieces into the oil without crowding. Maintain the oil between 325°F and 350°F. Fry for approximately 14 to 18 minutes, turning occasionally. Larger thighs may take longer. Check each piece with a meat thermometer: the thickest part must reach at least 165°F without the probe touching bone.
6. Drain and rest. Transfer cooked chicken to a clean wire rack over a baking sheet. Rest for 5 minutes before serving. Discard leftover marinade and coating.

The Secret to the Crunch

Cornstarch makes the coating lighter and crispier. Resting the coated chicken helps the crust stick, and draining on a rack keeps the underside from turning soggy.

Serving Idea

Serve with creamy coleslaw, warm biscuits and pickles. Add a drizzle of honey for a sweet finish.