Servings: 6 Servings
Calories: 697kcal
Equipment
- Large bowl
Ingredients
- 2 whole chickens each weighing 3 to 4 pounds, cut into 8 portions
- 1 quart plus 2 cups tangy buttermilk
- Sea salt and freshly cracked black pepper
- 2 teaspoons ground árbol chile or 2 tablespoons zesty hot sauce plus 2 teaspoons ground árbol chile or a dash of cayenne pepper
- 4 cups unbleached all-purpose flour
- 1 tablespoon smoked paprika
- 1 tablespoon roasted garlic powder
- 1 tablespoon caramelized onion powder
- 1 teaspoon ground mustard powder
- 1/2 teaspoon dried thyme
- Peanut oil for deep-frying
Instructions
Step 1: Prepare the Marinade
- Start by combining the buttermilk, sea salt, black pepper, and the hot sauce (if you’re using it) in a large bowl. Mix it well. This mixture will be the first step in marinating your chicken.
Step 2: Marinate the Chicken
- Submerge the chicken pieces in the buttermilk mixture. Ensure every piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least four hours, though overnight is best. This is where the magic begins; the buttermilk will tenderize the chicken.
Step 3: Set Up the Dipping Stations
- While the chicken is marinating, prepare your flour mixture. In a large bowl, combine the flour with smoked paprika, garlic powder, onion powder, mustard powder, thyme, and ground árbol chile.
Step 4: Dredge the Chicken
- Remove the chicken from the refrigerator. Allow any excess buttermilk to drip off each piece before dredging it in the seasoned flour. Press the flour mixture onto the chicken for a good coating.
Step 5: Double Dip
- After the first dip, return the chicken to the buttermilk for another soak. Then, dredge it in the flour mixture again. This double-dipping is key for that perfect crunch.
Step 6: Heat the Oil
- In a deep pot or heavy skillet, heat the peanut oil to 350°F (175°C). You want enough oil so that the chicken can float and cook evenly.
Step 7: Fry the Chicken
- Carefully add the chicken pieces, skin side down. Do not overcrowd the pot—work in batches if necessary. Fry the chicken for about 15-18 minutes per side or until it’s golden brown and the internal temperature reaches 165°F (74°C).
Step 8: Drain and Serve
- Once the chicken is done, remove it with tongs and let it rest on a wire rack or paper towels to drain any excess oil. This step is crucial as it keeps the coating crisp!
Step 9: Enjoy!
- Dig into that beautiful chicken. Serve it hot, and don’t forget those delightful sides!
Notes
- Quality Chicken: Always opt for good-quality, fresh chicken. It makes a difference in flavor and texture.
- Temperature Control: Use a thermometer to ensure your oil is at the right temperature. Too low, and the chicken will absorb oil; too high, and the coating will burn before the inside cooks.
- Resting Period: Allow your chicken to rest after frying. This helps retain moisture and allows the juices to redistribute.
- Season Generously: Don’t be shy with the seasoning! The flour mixture should be infused with flavor.
- Leftover Buttermilk: Use leftover buttermilk in pancakes or muffins. Waste not, want not!
Nutrition
Serving: 456g | Calories: 697kcal | Carbohydrates: 69g | Protein: 76g | Fat: 10.5g | Cholesterol: 210mg | Sodium: 299mg | Fiber: 3g | Sugar: 3g
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