- 4
- 189 mins
- 240 mins
Ingredients
- 1 3-pound chicken, cut into 10 pieces, or 3 pounds chicken pieces
- Kosher salt and freshly ground black pepper
- 1 quart buttermilk
- 2 teaspoons hot sauce
- 3 cups all-purpose flour
- 1 tablespoon sweet paprika
- 3/4 teaspoon cayenne pepper
- Peanut or vegetable oil, for frying
- Vegetable shortening, for frying
Preparation
Step 1
Mix the buttermilk, hot sauce. Add the chicken, making sure the pieces are submerged. Refrigerate 2 to 4 hours.
Mix the flour, baking powder, paprika, cayenne, salt and pepper in a separate resealable bag.
Fill a deep fryer with peanut oil. Heat to 350 degrees F.
Remove the chicken pieces from the buttermilk mixture, letting the excess drip off. Add chicken to seasoned flour, shake off any excess flour and transfer to a rack.
Carefully lower the coated chicken into the oil. fry until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones. (A thermometer should register 160 degrees F in the breasts and 170 degrees F in the thighs and drumsticks.)
Remove the chicken to a clean rack to drain, sprinkle with salt and let rest a few minutes. Repeat with the remaining chicken. Serve hot or at room temperature.
Photograph by Yunhee Kim