From the recipe box
Buttermilk Fried Chicken – Crispy and Golden
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Ingredients
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Step by step
Method
4 steps
- 1
Put the chicken pieces in a large bowl and pour the buttermilk over them, turning to coat. Cover and refrigerate at least 4 hours, or overnight if you are planning ahead.
- 2
Mix the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne in a wide bowl. Whisk the eggs in a second bowl. Let the chicken sit out for about 15 minutes while the oil heats.
- 3
Lift each piece from the buttermilk, let the excess drip off, dip it in the egg, and press it firmly into the seasoned flour. A few shaggy flour bits are good—they become crunchy ridges.
- 4
Heat the oil in a deep Dutch oven or skillet to 350°F. Fry in batches without crowding, turning as needed, until deeply golden and the thickest piece reaches 165°F. Drain on a wire rack, not paper towels, and keep the chicken uncovered so the crust stays crisp.