Fried Chicken

Name: Fried Chicken
Yield: 4 servings
Ingredients: 1 1 quart buttermilk; 1 3 1/2 pound chicken parts (bone-in, skin-on; if using breasts, halve); 1 2 cups all-purpose flour; 1 1 tablespoon paprika; 1 1 teaspoon cayenne pepper; 1 1 teaspoon garlic powder; 1 2 teaspoons kosher salt; 1 Freshly ground pepper; 1 Peanut oil, for frying; 1 Deep-fry thermometer

From the kitchen of Carly

Buttermilk-brined chicken gets a spiced flour crust and deep fry treatment until the skin shatters golden and crisp. The meat stays juicy inside, the seasoning builds heat, and each piece tastes like the real deal.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 quart buttermilk
13 1/2 pound chicken parts (bone-in, skin-on; if using breasts, halve)
12 cups all-purpose flour
11 tablespoon paprika
11 teaspoon cayenne pepper
11 teaspoon garlic powder
12 teaspoons kosher salt
1Freshly ground pepper
1Peanut oil, for frying
1Deep-fry thermometer

Instructions

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.