Fried Chicken

Ingredients

Instructions

1. 1

   Cut a whole chicken into 8 pieces (or use 8 mixed bone-in pieces). Pat dry. In a large bowl or zip bag, combine 3 cups buttermilk, 1 tablespoon salt, 2 teaspoons black pepper, 1 tablespoon hot sauce. Add chicken; refrigerate at least 12 hours, ideally 24.

2. 2

   Make the seasoned flour: 3 cups all-purpose flour, 1 tablespoon paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 tablespoon salt, 1 teaspoon black pepper, 1 teaspoon cayenne, 1 teaspoon dried thyme.

3. 3

   Heat 3 inches of oil in a deep heavy pot (cast iron is ideal) to 350°F (175°C). Use a thermometer — guessing is how people get greasy chicken.

4. 4

   Lift each chicken piece from the buttermilk (let excess drip back). Press firmly into the seasoned flour. Dip back into buttermilk briefly. Then back into flour for a second coat. This double dredge creates the craggy crust.

5. 5

   Fry in batches of 3-4 pieces (don't crowd) for 12-15 minutes for bone-in dark meat, 10-12 for white meat. Internal temperature should be 165°F. Turn every 3 minutes for even browning.

6. 6

   Drain on a wire rack — not paper towels (steam softens the crust). Sprinkle with a pinch of flaky salt while still hot. Rest 5 minutes before serving so the juices redistribute.