Buttermilk Fried Chicken

Steps

• Brine: Whisk the buttermilk, hot sauce, and salt together, submerge the chicken pieces, cover, and refrigerate.
  ⏱ Start 470 min timer

  Tip: 8 hours minimum, up to 24. Shorter than that and the acid hasn't had time to do its tenderising work.

• Dredge: Whisk the flour, paprika, garlic powder, salt, and pepper together. Lift a piece from the buttermilk, letting excess drip off, and coat thoroughly in the flour, pressing it on.
• Dredge: Dip the floured piece back into the buttermilk briefly, then back into the flour, pressing and turning to build up a thick, craggy coating.

  Tip: This second dip is what gives fried chicken its shattering, textured crust rather than a thin, smooth shell.

• Fry: Heat the oil in a deep, heavy pot to 165°C (330°F). Fry the pieces in small batches, not crowding the pot, turning occasionally.
  ⏱ Start 15 min timer

  Tip: A thermometer clipped to the pot is worth using — this is the single most temperature-sensitive recipe in this whole cookbook.

• Fry: Fry until deeply golden and an instant-read thermometer in the thickest piece reads 74°C (165°F), transferring to a rack (not paper towels, which trap steam) to drain.

  Tip: Check the largest piece in each batch — smaller pieces finish faster, and pulling the batch based on the biggest one keeps everything safe.