Beer-Battered Buttermilk Fried Chicken

Recipe from Food & Wine
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    Buttermilk Soak
    • 3 cups buttermilk
    • 2 tablespoons kosher salt
    • 1 tablespoon freshly ground black pepper
    • 2 teaspoons cayenne pepper
    • 4 pounds medium chicken wings, thighs and drumsticks
    Beer Batter
    • 2 cups all-purpose flour
    • 2 teaspoons onion powder
    • 2 teaspoons garlic powder
    • 2 teaspoons cayenne pepper
    • 2 teaspoons kosher salt
    • 2 teaspoons freshly ground black pepper
    • 18 ounces dry, crisp beer, such as lager or pilsner (2-1/4 cups)
    • Vegetable oil, for frying
    Make the Buttermilk Soak
    In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and turn to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
    Make the Beer Batter
    In a large bowl, whisk the flour with the onion powder, garlic powder, cayenne, salt and black pepper. Whisk in the beer to make a thin batter.
    Drain the chicken and thoroughly pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat.
    In a large, deep skillet, heat 1 inch of oil to 350 degrees. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into the bowl. Fry the chicken in batches at 315 degrees, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160 degrees; about 18 minutes for wings and 20 minutes for thighs, breasts and drumsticks. Transfer the fried chicken to the rack and let stand for 5 minutes before serving.
    Make Ahead
    The fried chicken can be kept at room temperature for up to 4 hours.
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