Back to 6 servings Chicken 3 pounds chicken pieces (thighs, drumsticks, and breasts), bone-in, skin on Marinade 2 cups buttermilk, full-fat 2 teaspoons salt 1 teaspoon garlic powder 0.5 teaspoon paprika 0.5 teaspoon cayenne pepper 0.5 teaspoon black pepper Coating 2 cups all-purpose flour 0.25 cup cornstarch 1 tablespoon salt 1 tablespoon paprika 1 tablespoon garlic powder 1 teaspoon black pepper 1 teaspoon dried thyme 1 teaspoon onion powder Egg wash 2 large eggs, room temperature 2 tablespoons water Frying 4 cups vegetable oil, or lard, for frying
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1 Step 1: Whisk the buttermilk, salt, garlic powder, paprika, cayenne and black pepper together in a large bowl or a large zip-top bag. Add the chicken, turn to coat, and refrigerate for at least 2 hours, preferably 12 to 24 hours.2 Step 2: Whisk the flour, cornstarch, salt, paprika, garlic powder, black pepper, thyme and onion powder together in a shallow dish. Whisk the eggs and water together in a second shallow dish.3 Step 3: Lift each piece of chicken from the buttermilk, letting the excess drip off. Dip it in the egg wash, then dredge it well in the seasoned flour, pressing so the coating clings. Set the pieces on a wire rack and rest them for 10 minutes so the coating sets.4 Step 4: Heat 1 to 2 inches of oil in a deep, heavy skillet or Dutch oven over medium-high heat until it reaches 340 to 350 F (171 to 177 C). Hold the temperature around 340 F as you fry, adjusting the heat as the chicken lowers it.5 Step 5: Fry 3 or 4 pieces at a time, skin side down first, without crowding. Cook for about 12 to 15 minutes, turning once, until deep golden brown on all sides.6 Step 6: Check that the chicken has reached an internal temperature of 165 F (74 C) at the thickest part, using a meat thermometer. Dark meat is safe at 165 F and is more tender cooked a little higher, but breasts may need a few extra minutes.7 Step 7: Drain the fried chicken on a wire rack set over paper towels. Serve hot.getsaucepan.com/r/705c4d97-fa49-59ab-8aa6-e4b60d19a850
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