Easier Fried Chicken

By ozzie

Ingredients

• 1 1/4 cups buttermilk
• 1 tbls salt
• dash hot sauce
• 3 teas ground black pepper
• 1 tea garlic powder
• 1 tea paprika
• 1/4 tea cayenne pepper
• 3 1/2 pounds bone, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat
• 2 cups unbleached all-purpose flour
• 2 teas baking powder
• 1 3/4 cups vegetable oil

Details

Servings 4
Adapted from americastestkitchen.com

Preparation

Step 1

Whisk 1 cup buttermilk, 1 tablespoon salt, hot sauce, 1 teas black pepper 1/4 tea garlic powder 1/4 tea paprika and pinch of cayenne together in large bowl Add chicken and turn to coat. Refrigerate, covered at least 1 hour or up to overnight.

Adjust oven rack to middle position and heat oven to 400 degrees. Whisk flour, baking powder, 1 teas salt, and remining 2 teas black pepper, 3/4 tea garlic powder, 3/4 tea paprika and remianing cayenne together in large bowl. Add remaining 1/4 cup buttermilk to flour mixture and mix with fingers until combined and small clumps form. Working with 1 piece at a time, dredge chicken pieces in flour mixture, pressing mixture onto pieces to form thick, even coating. Place dredged chicken on large plate, skin side up.

Heat oil in 11 inch straingt sided saute pan over medium high heat to 375 degrees. Carefully place chicken pieces in pan, skin side down, and cook until golden brown, 3 to 5 minutes. Carefully flip and continue to cook until golden brown on second side, 2 to 4 minutes longer. Transfer chicken to wire rack set in rimmed baking sheet. Bake chicken until instant read thermometer inserted into thickest park of chicken registers 160 degrees for breasts and 175 for legs and thighs, 15 to 20 minutes. (smaller pieces may cook faster than larger pieces. Remove pieces from oven as they reach correct temperature, Let chicken rest 5 minutes before serving.

You will need and 11 inch diameter dutch oven.