Classic Fried Chicken

By Side Passion

Ingredients

• 3 lbs skin-on, bone-in chicken parts(breasts halved crosswise)
• Salt and pepper
• 3 1/3 C buttermilk
• 2 TB hot sauce
• 2 tsp yellow mustard
• 6 cloves garlic, smashed
• 1 onion, sliced into 1/2" rings
• 3 C all purpose flour
• 1 TB baking powder
• 1TB sweet paprika
• 2 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• Vegetable oil, for frying (4-5 cups)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Season chicken generously with salt and pepper. Place on a baking sheet and refrigerate, uncovered, 1 hour to infuse the flavor.

Step 2

Whisk 3 cups buttermilk, the hot sauce and mustard in a large bowl. Stir in the garlic and onion sliced, then the chicken. Cover and refrigerate 2-4 hours.

Step 3

Whisk the flour, baking powder, paprika, onion powder, garlic powder, cayenne, 1Tbs salt and 2 tsps pepper in a large bowl. Drizzle in the remaining 1/3 cup buttermilk and whisk to form small shaggy clumps.

Step 4

One piece at a time, remove the chicken from the buttermilk, letting any excess drip off, and coat in the flour mixture, pressing with your hands to coat well. Transfer to a rack set on a baking sheet.

Step 5

Fill a large cast iron skillet with 1" vegetable oil. Heat over medium heat until a deep fry thermometer registers 350*. Carefully add 4-5 pieces chicken to the hot oil. The oil temperature will drop; adjust the heat as needed to maintain a temperature of 325*. Fry the chicken, without turning, until the crust starts browning about 2 minutes. Flip the chicken and fry, turning occasionally, until browned and crisp all over and a thermometer inserted into the breasts registers 160* and the thighs 170*, 12-16 minutes. Remove with tons to a clean rack set on a baking sheet; sprinkle lightly with salt. Let the oil temperature returns to 350* before frying the remaining chicken.

Step 6

After all the chicken is cooked, fry the onions, if desired. Drain the onions, separate the rings, then coat with the flour mixture. Fry, turning once, until crisp and golden brown 2-3 minutes. Drain on paper towels and sprinkle with salt.