Step by step

Method

4 steps

1. 1

   Place 3 pounds chicken pieces in a bowl with 2 cups buttermilk, 1½ teaspoons kosher salt, 1 teaspoon paprika, and ½ teaspoon black pepper. Cover and chill for at least 4 hours or overnight.

2. 2

   Whisk 2 cups all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon paprika, ½ teaspoon garlic powder, and ½ teaspoon black pepper in a shallow dish. Lift the chicken from the buttermilk, dredge in the flour, dip back into buttermilk, then dredge again until craggy.

3. 3

   Heat 1½ inches neutral oil in a heavy pot to 350°F. Fry 3–4 pieces at a time for 6–8 minutes per side, turning when the crust is deep golden. Keep the oil between 325°F and 350°F and check that the thickest piece reaches 165°F.

4. 4

   Transfer the chicken to a wire rack over a sheet pan and season while hot. Rest 10 minutes before serving; the crust firms up and the juices settle without soaking the bottom.