Southern Fried Chicken with a Buttermilk Soak

What you need

• 1.6 kg (3 1/2 lb) bone-in, skin-on chicken pieces, 1 chicken cut into 8, or thighs and drumsticks
• 500 ml (2 cups) buttermilk
• 4 tsp fine salt, divided
• 250 g (2 cups) all-purpose flour
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp black pepper
• 1/2 tsp cayenne
• 1.5 l (6 cups) vegetable oil, for frying

Method

Restated from the original video

1. 1

   Whisk the buttermilk with half the salt in a large bowl. Add the chicken, turn to coat, cover and refrigerate for at least 4 h or overnight.

2. 2

   Take the chicken out of the fridge 30 min before frying. Set a wire rack over a tray.

3. 3

   In a wide shallow dish, mix the flour, paprika, garlic powder, black pepper, cayenne and the rest of the salt.

4. 4

   Drizzle 2-3 tbsp of the buttermilk from the bowl into the flour and rub it in with your fingers to make small clumps. These give a craggy crust.

5. 5

   Lift each piece of chicken out of the buttermilk, let the excess drip off and press it firmly into the flour on all sides.

6. 6

   Lay the coated pieces on the rack for 10-15 min so the coating turns slightly pasty and holds on.

7. 7

   Heat about 4 cm (1 1/2 in) of oil in a heavy deep pan to 175 °C (350 °F).

8. 8

   Fry a few pieces at a time without crowding. Keep the oil around 160 °C (325 °F), turning the chicken every few minutes, until deep golden, 12-15 min for thighs and drumsticks, 10-12 min for breasts and wings.

9. 9

   Check the thickest piece with a thermometer: it must read 74 °C (165 °F) near the bone.

10. 10

    Drain on a clean rack and let the oil return to 175 °C (350 °F) before the next batch.

11. 11

    Rest the chicken for 5-10 min before serving.

Imported from bakeitwithlove.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.