Ingredients
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2 tablespoons Kosher Salt
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2 teaspoons freshly ground Black Pepper
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¾ teaspoon Cayenne Pepper
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½ teaspoon Garlic Powder
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4 bone-in, skin-on Chicken
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1 cup Buttermilk
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1 large Egg
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2 tablespoons Hot Sauce
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2 cups all-purpose Flour
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1 tablespoon Cornstarch
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Canola Oil
Directions
An excellent fried chicken recipe to make at home, one that will surpass the kind that you take home in a red and white bucket. This chicken will come out golden and crispy, but we recommend eating the whole thing, not just the skin. And don’t worry your friend’s fowl roommates were not harmed in the making of this recipe!
Steps
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1
Done
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In a small mixing bowl, whisk together 1 tablespoon of the salt with the black pepper, cayenne pepper, and garlic powder. Place the chicken thighs on a dinner plate and season with the spices. Cover with plastic wrap and chill overnight. |
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2
Done
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Let the chicken stand covered at room temperature for 1 hour. |
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3
Done
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Whisk the buttermilk, egg, and hot sauce in a shallow dish, and set aside. In another shallow dish, whisk together the flour, cornstarch and remaining tablespoon of salt. |
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4
Done
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Pour enough oil into a 12-inch cast-iron skillet so it’s about 2 inches deep. Place a fry thermometer into the oil and bring to 350°F over medium-high heat. |
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5
Done
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Meanwhile, place a wire cooling rack in a large rimmed baking sheet. Dip one chicken piece at a time into the buttermilk mixture making sure to shake off excess liquid. Place the same chicken piece in the dish with the flour mixture. Coat well, shaking off any excess. Place the dredged chicken piece back onto the dinner plate. Repeat with the remaining chicken pieces. |
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6
Done
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Place all four pieces of chicken into the hot oil, turning frequently with tongs to ensure even frying. Cook about 12 minutes, or until golden brown and a meat thermometer registers 165°F. |
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7
Done
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Remove the fried chicken from the oil and place on the cooling rack in the baking sheet. Sprinkle a bit of salt on each piece immediately. Let cool slightly before serving. |
