Southern Fried Chicken

Adapted from Cook's Illustrated

1-1/4 cups buttermilk, divided
4 teaspoons salt, divided
Dash hot sauce
3 teaspoons ground black pepper, divided
1 teaspoon garlic powder, divided
1 teaspoon paprika, divided
1/4 teaspoon cayenne pepper, divided
3 1/2 pounds bone-in, skin-on chicken parts
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 3/4 cups vegetable oil

In a large ziplock bag, combine 1 cup of buttermilk, 3 teaspoons salt,
hot sauce, 1 
teaspoon black pepper, 1/4 teaspoon paprika and a pinch of cayenne pepper. 


Add cut up chicken to the bag and turn chicken pieces to coat them.


Place in fridge for at least 1 hour or overnight.


When ready to fry, preheat oven to 400º.


In another large bowl, whisk together the flour, baking powder,1 teaspoon salt, 2 teaspoons black pepper, 3/4 teaspoon garlic powder,3/4 teaspoon paprika and remaining cayenne pepper. Add 1/4 cup of buttermilk to mixture and mix with your fingers until the buttermilk forms small clumps. Dredge each piece of chicken in the flour mixture. Press the flour coating onto the chicken and place chicken on a plate skin side up.

In a large saute pan, heat oil over medium heat untilit reaches 375º. Add chicken pieces, skin side down, to the pan of hot oil. Cook 3 to 5 minutes, till they are golden brown. Carefully flip the chicken and continue to cook until they are golden brown on the other side, about 2 to 4 minutes more.


Remove the chicken pieces from the pan and place on a wire rack set over a rimmed baking sheet. Bake for about 15 to 20 minutes (leave the larger pieces in a bit longer). 

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