Crispy Buttermilk Fried Chicken
Recipe from Food & Wine


Tina Rupp

by 5  people


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Servings: 6
Prep Time: 1 hr
Total Time: 3 hrs
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Ingredients
    Buttermilk Soak
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      3   cups 
      buttermilk
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      2   tablespoons 
      kosher salt
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      1   tablespoon 
      freshly ground black pepper
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      2   teaspoons 
      cayenne pepper
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      4   pounds 
      medium chicken wings, thighs and drumsticks
    Flour Dredge
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      2   cups 
      all-purpose flour
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      1   teaspoon 
      onion powder
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      1   teaspoon 
      garlic powder
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      1   teaspoon 
      kosher salt
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      1   teaspoon 
      freshly ground black pepper
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      1/2  teaspoon 
      cayenne pepper
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      Vegetable oil, for frying

    Directions
    Make the Buttermilk Soak

    1.
    In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
    Make the Flour Dredge

    1.
    In a large, resealable plastic bag, mix the flour with the onion powder, garlic powder, salt, black pepper and cayenne and shake to combine.
    2.
    Set a rack on a baking sheet. Working with one piece at a time, remove the chicken from the buttermilk soak, letting the excess drip back into the bowl. Dredge the chicken in the flour mixture, pressing so it adheres all over. Transfer the coated chicken to the rack and let stand for 30 minutes.
    3.
    In a deep skillet, heat 1 inch of oil to 350 degrees. Set another rack over a baking sheet; line with paper towels. Fry the chicken in batches at 315 degrees, turning once, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160 degrees, 15 to 18 minutes. Transfer the chicken to the paper-lined rack and let stand for 5 minutes before serving.
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