Buttermilk Fried Chicken

Ingredients

• 3½ lb bone-in chicken pieces
• 2 cups buttermilk
• 2 tbsp hot sauce
• 1 tbsp kosher salt
• 2 cups all-purpose flour
• 1 tbsp paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 2 tsp black pepper
• 1½ tsp baking powder
• 2 quarts peanut oil, for frying

Method

1. Whisk the buttermilk, hot sauce and 2 teaspoons of the salt, add the chicken and refrigerate at least 4 hours or overnight.
2. Whisk the flour, paprika, garlic powder, onion powder, cayenne, black pepper, baking powder and remaining salt in a wide dish.
3. Heat the oil to 325°F in a large heavy pot or deep skillet, filled no more than halfway.
4. Lift the chicken from the buttermilk, let the extra drip off and press it into the flour on all sides. Rest the coated pieces 10 minutes so the coating sticks.
5. Fry in batches without crowding, turning now and then, until deep golden and the thickest pieces reach 165°F, 12 to 15 minutes. Keep the oil between 300°F and 325°F.
6. Drain on a rack set over a sheet pan and sprinkle with a little salt while hot.

Notes