Fried Chicken

Cut the Whole Chicken into pieces (breasts, thighs, drumsticks, wings) and pat them dry with paper towels.

In a large bowl whisk together the Buttermilk with 1 tablespoon Kosher Salt, 1 teaspoon Black Pepper, 1 teaspoon Paprika, 1 teaspoon Garlic Powder and 1 teaspoon Onion Powder. Add the chicken pieces, cover, and refrigerate for 4 hours or up to overnight to tenderize and flavor the meat.

When ready to cook, set up a dredging station: in a large shallow bowl combine the All-Purpose Flour with 1 tablespoon Kosher Salt, 1 teaspoon Black Pepper, 1 teaspoon Paprika, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder and 1/2 teaspoon Cayenne Pepper for a gentle heat. Whisk to blend.

Remove each piece of chicken from the buttermilk, letting excess drip off, then press it into the flour mixture so a generous coating adheres. Place coated pieces on a rack and let rest 10–15 minutes—this helps the crust stick and crisp.

Pour enough Peanut Oil into a heavy skillet or Dutch oven to come about 1–1.5 inches up the side and heat to 325–350°F (use a thermometer). Work in batches so pieces don’t crowd; add chicken skin-side down and fry until deep golden and cooked through, about 12–16 minutes per piece depending on size, turning once halfway through. Maintain the oil temperature between 325–350°F.

Transfer fried pieces to a wire rack set over a baking sheet to drain and keep crisp. If needed, finish larger pieces in a 350°F oven for 5–10 minutes to ensure the internal temperature reaches 165°F (175°F for very dark cuts).

Let the chicken rest 5–10 minutes, then sprinkle with a little extra Kosher Salt to taste and serve hot.