Buttermilk Fried Chicken

Name: Buttermilk Fried Chicken
Total time: 60 min
Yield: 4
Ingredients: 1.2 kg chicken pieces; 500 ml buttermilk; 2 tbsp hot sauce; 300 g flour; 2 tbsp paprika; 1 tbsp garlic powder; 2 tsp cayenne; 1 L neutral oil, for frying; to taste salt and pepper

Craggy crust, juicy inside, worth the oil.

Total: 60 min
Active: 35 min
Serves: 4
Cuisine: american

Servings4

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Ingredients

Brine

2 ½ lb chicken pieces
2 ⅛ cups buttermilk
2 tbsp hot sauce

Steps

Brine the chicken in the buttermilk, hot sauce, and plenty of salt for at least 4 hours or overnight.
Mix the flour with the paprika, garlic powder, cayenne, salt, and pepper, then splash in 3 tbsp of the buttermilk to make shaggy bits.
Dredge each piece heavily, pressing the flour in, and rest on a rack 15 minutes.
Fry at 165°C / 330°F in batches for 12–15 minutes, turning once, until deep golden and 75°C / 165°F inside.
Drain on a rack and salt immediately.

Buttermilk Fried Chicken

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Ingredients

Brine

Dredge

Steps