Southern Fried Chicken

Ingredients

• 1 whole chicken, about 4 pounds, cut into 8 pieces
• 2 cups buttermilk
• 1 tablespoon hot sauce
• 2.5 teaspoons kosher salt, divided
• 2 cups all-purpose flour
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon cayenne pepper
• 1.5 teaspoons black pepper
• 4 cups vegetable oil or lard, for frying

Instructions

1. In a large bowl, whisk together the buttermilk, hot sauce, and 1 teaspoon of the salt.
2. Add the chicken pieces, making sure they're fully submerged, cover, and refrigerate to brine for at least 4 hours or up to overnight.
3. In a separate large bowl, whisk together the flour, smoked paprika, garlic powder, onion powder, cayenne, black pepper, and remaining 1.5 teaspoons salt.
4. Remove the chicken from the buttermilk, letting excess drip off but not shaking it dry.
5. Dredge each piece thoroughly in the seasoned flour, pressing firmly so the coating adheres in a thick, craggy layer; place on a wire rack.
6. Let the coated chicken rest at room temperature for 15 to 20 minutes so the crust sets and won't slide off during frying.
7. Heat the vegetable oil or lard in a deep, heavy pot or cast-iron skillet to 325 F, using a thermometer to monitor closely.
8. Fry the chicken in batches, skin-side down first, without crowding the pot, for 6 to 7 minutes per side for dark meat and 5 to 6 minutes per side for white meat.
9. Monitor the oil temperature throughout, adjusting the heat to keep it between 300 and 325 F, until each piece is deep golden brown and the internal temperature reaches 165 F.
10. Transfer the fried chicken to a wire rack set over a baking sheet to drain; do not use paper towels, which trap steam and soften the crust.
11. Let the chicken rest for 5 to 10 minutes before serving to allow the crust to fully set.
12. Serve warm, on its own or with biscuits and honey.

Nutrition

Calories	620
Protein	40 g
Fat	38 g
Carbs	26 g
Fiber	1 g
Sodium	860 mg

Estimated per serving