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Crispy Buttermilk Fried Chicken

Bone-in chicken marinated in seasoned buttermilk, coated in a seasoned flour dredge, and deep-fried until golden, crisp, and cooked through.
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Prep Time 20 minutes
Cook Time 35 minutes
Marinating Time 4 hours
Total Time 4 hours 55 minutes
Servings: 4 People
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 3 pounds bone-in, skin-on chicken pieces, such as thighs and drumsticks
  • 3 cups buttermilk
  • 1 tablespoon hot sauce
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon cayenne pepper
  • Vegetable or peanut oil, as needed

Equipment

  • Large mixing bowl or food-safe container
  • Deep-fry thermometer
  • Heavy pot or Dutch oven
  • Wire rack and baking sheet
  • Instant-read thermometer

Method
 

  1. Place the chicken in a large bowl or container. Add buttermilk, hot sauce, salt, pepper, paprika, and garlic powder; turn to coat. Cover and refrigerate at least 4 hours.
  2. Whisk together flour, baking powder, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper in a shallow bowl.
  3. Remove each piece of chicken from the marinade and let excess liquid drip off.
  4. Press each piece firmly into the seasoned flour until fully coated. Place on a wire rack.
  5. Heat oil in a heavy pot or Dutch oven (filled no more than halfway) to 350°F (175°C).
  6. Fry chicken in batches, adjusting heat to keep the oil around 325°F (165°C).
  7. Turn pieces as needed until deeply golden and the thickest part reaches 165°F (74°C).
  8. Transfer cooked chicken to a wire rack to drain. Let oil return to 350°F (175°C) before the next batch.
  9. Serve warm.