Buttermilk Fried Chicken

An overnight buttermilk soak seasoned with hot sauce and a little sugar does the heavy lifting here, tenderizing the meat and leaving a tang that carries through the crust. Fried in a cast-iron Dutch oven at a steady 325 degrees, the chicken comes out mahogany and shatteringly crisp.

Ingredients

• 1 whole chicken (about 4 lbs), cut into 8 pieces
• 3 cups buttermilk
• 2 tablespoons hot sauce (such as Texas Pete or Crystal)
• 1 tablespoon granulated sugar
• 3 tablespoons kosher salt, divided
• 3 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 tablespoon freshly ground black pepper
• 1 teaspoon cayenne pepper
• 2 quarts peanut oil, for frying

Instructions

1. Whisk together the buttermilk, hot sauce, sugar, and 1 tablespoon of the kosher salt in a large bowl. Add the chicken pieces, turn to coat, cover, and refrigerate at least 4 hours or overnight.
2. In a wide, shallow dish, combine the flour, cornstarch, smoked paprika, garlic powder, onion powder, black pepper, cayenne, and the remaining 2 tablespoons kosher salt.
3. Working one piece at a time, lift the chicken from the buttermilk, letting excess drip off, then dredge firmly in the flour mixture. Press the coating on and set the piece on a wire rack. Let the dredged chicken rest 15 minutes so the crust sets.
4. Pour the peanut oil into a large cast-iron Dutch oven to a depth of about 2 inches and heat over medium to 325 degrees. Keep a thermometer clipped to the side.
5. Fry the chicken in batches without crowding, starting skin-side down. Dark meat needs about 12 to 14 minutes, white meat 10 to 12, turning once. Adjust the burner to hold the oil between 300 and 325 degrees.
6. The chicken is done when it reads 165 degrees at the thickest part for breasts and 175 degrees for thighs and drumsticks. Drain on a clean wire rack, not paper towels, and rest 5 minutes before serving.

Tips

• A wire rack instead of paper towels keeps the bottom crust from steaming and going soft.
• Let the oil recover to 325 degrees between batches or the crust will absorb grease and turn greasy.