Buttermilk Fried Chicken Pieces
Bone-in chicken pieces soak in a spiced buttermilk brine, then fry in a seasoned flour crust until deeply golden and crackling, a Sunday supper staple worth the extra napkins.
This recipe leans on an overnight buttermilk soak to keep the meat juicy under a crackling crust. The real trick is a double dredge in seasoned flour, which builds the craggy texture fried chicken lovers chase. Serve it warm off the rack with biscuits and a jar of hot honey.
Ingredients
Method
Tap a number to mark a step doneWhisk the buttermilk with the hot sauce and 1 teaspoon kosher salt in a large bowl, then submerge the chicken pieces. Cover and refrigerate for at least 4 hours, or overnight for the deepest flavor.
In a wide dish, stir together the flour, paprika, garlic powder, cayenne, remaining salt, and black pepper. Lift each piece of chicken from the buttermilk, letting the excess drip off, then press it firmly into the flour.
Return each piece to the buttermilk for a second dip, then dredge again in the flour so the coating clumps and builds a craggy crust. Set the pieces on a wire rack while the oil heats.
Pour vegetable oil into a heavy pot or Dutch oven to a depth of 2 inches and heat to 325F. Fry the chicken in batches of 3 to 4 pieces, without crowding the pot, for 12 to 14 minutes per batch.
Turn the pieces every few minutes so they color evenly, watching for a deep golden brown crust and an internal temperature of 165F at the thickest part.
Lift the fried chicken onto a fresh wire rack set over paper towels to drain, and sprinkle lightly with salt while it is still hot.
Let the chicken rest for 5 minutes before serving so the juices settle and the crust stays crisp.
Kitchen note
Let the fried chicken rest on a rack, not paper towels alone, so steam escapes and the crust stays shatteringly crisp; reheat leftovers in a 375F oven instead of the microwave.
