Buttermilk Fried Chicken

Brine

• 3 lb Chicken pieces, bone-in, skin-on — thighs and drumsticks work well
• 2 cups Buttermilk
• 1 tbsp Hot sauce
• 1 tbsp Salt

Dredge

• 2 cups All-purpose flour
• 1 tbsp Paprika
• 1 tsp Garlic powder
• 1 tsp Salt
• 1 tsp Black pepper

Fry

• 6 cups Neutral oil, for frying

Brine

1. Whisk the buttermilk, hot sauce, and salt together, submerge the chicken pieces, cover, and refrigerate. (Tip: 8 hours minimum, up to 24. Shorter than that and the acid hasn't had time to do its tenderising work.)

Dredge

1. 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.
2. 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

1. 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. (Tip: A thermometer clipped to the pot is worth using — this is the single most temperature-sensitive recipe in this whole cookbook.)
2. 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.)