GOLDEN FRIED CHICKEN

July 6 is National Fried Chicken Day, smack in the middle of the Fourth of July holiday weekend. That makes it the perfect time to share our recipe for crunchy on the outside, juicy on the inside, fried chicken. We’ve seasoned it with garlic, onion, and smoked paprika powders, plus a little cayenne for kick. But it’s the overnight soak in buttermilk that really enhances the flavor. For the soak, you’ll season eight pieces of chicken, and then cover them with buttermilk. We used thighs and drumsticks, but any of your favorite bone-in chicken cuts are fine. After the soak, you’ll whisk flour, seasonings and cornstarch together, coat the chicken, let it set up a bit, and deep fry until crispy golden brown in peanut oil.

MAKE 8 PIECES

INGREDIENTS

FOR THE CHICKEN

• 8 pieces of fresh, bone-in chicken
• 2 tsp kosher salt
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder

FOR THE SOAK:

• 3 cups fresh buttermilk

FOR THE COATING:

• 2 cups all-purpose flour
• 2/3 cup cornstarch
• 2 tsp kosher salt
• 2 tsp smoked paprika
• ¼ tsp cayenne pepper
• 1 tsp fresh cracked black pepper

FOR FRYING:

• Peanut oil to fill deep-fat fryer

METHOD

1. Trim chicken pieces of any excess fat. Mix seasonings. Coat each piece with seasonings and place in a large glass bowl. Pour buttermilk over, ensuring all pieces are covered. Cover bowl and refrigerate a minimum of 6 hours—overnight is best.
2. Fill deep fryer with peanut oil to fill level and preheat to 350 degrees. Spread clean work surface with multiple layers of paper toweling. Place a metal cooling rack on one portion of the toweling. In a wide, shallow bowl, whisk together coating ingredients and set on the toweling next to the cooling rack.
3. Working one piece of chicken at a time, remove from buttermilk, allow excess to drip off a bit, place chicken piece in coating and coat well. Place on cooling rack to allow chicken to set up, and repeat with the rest of the chicken. Rest coated chicken for 5 minutes.
4. Place two to three pieces of the coated chicken in the preheated 350 degree oil. Cover and fry until golden brown and internal temperature reaches 165 degrees. Remove from oil and blot on paper toweling. Repeat until all chicken is fried.