The longer the chicken stays in the seasoned buttermilk marinade, the better, so it’s worth
taking the time to let it soak overnight. Flour and potato starch work in harmony to create
a tasty coating—and the double dip is the secret to the chicken’s ultra-crispy exterior.
HANDS-ON TIME
1 hour
TOTAL TIME
5 hours
MAKES
12 to 16 pieces
INGREDIENTS
BUTTERMILK MARINADE:
- 2 cups buttermilk
- 1½ tsp dry mustard
- 1 tsp each garlic powder and onion powder
- ¾ tsp salt
- ½ tsp each sweet paprika and pepper
- ¼ tsp poultry seasoning
- pinch cayenne pepper
FRIED CHICKEN:
- 2 kg bone-in skin-on chicken thighs, drumsticks, wings and/or breasts
- 2 cups all-purpose flour
- ½ cup potato starch
- 2 tbsp each garlic powder and onion powder
- 1 tbsp dry mustard
- 2 tsp sweet paprika
- 1½ tsp salt
- ½ tsp pepper
- vegetable oil for deep-frying
PREPARATION
BUTTERMILK MARINADE:
- In bowl, whisk together buttermilk, mustard, garlic powder, onion powder, salt, paprika, pepper, poultry seasoning and cayenne pepper.
FRIED CHICKEN:
- Arrange chicken in single layer in large baking dish.
- Pour marinade over chicken, turning to coat.
- Cover and refrigerate for 4 hours.
- (Make-ahead: Refrigerate for up to 24 hours.)
- In large bowl, whisk together flour, potato starch, garlic powder, onion powder, mustard, paprika, salt and pepper.
- Pour enough oil into large deep skillet or Dutch oven to come 3 inches (8 cm) up side.
- Heat until deep-fryer thermometer reads 300°F (150°C).
- While oil is heating, remove chicken from buttermilk mixture, letting excess drip back into bowl; reserve remaining marinade.
- Pat chicken dry with paper towels. Dredge chicken in flour mixture, tapping off excess.
- Dip in reserved marinade, letting excess drip off.
- Dredge again in flour mixture, tapping off excess.
- Working in batches, fry chicken, turning occasionally, until instant-read thermometer inserted into thickest part of several pieces reads 165°F (74°C), 10 to 15 minutes per batch.
- Drain on rack over paper towel–lined baking sheet; let stand for 5 minutes before serving
NUTRITIONAL INFORMATION, PER EACH OF 16 PIECES: about 264 cal, 15 g pro, 15 g total
fat (3 g sat. fat), 18 g carb, 1 g fibre, 45 mg chol, 314 mg sodium, 216 mg potassium.
% RDI: 4% calcium, 10% iron, 4% vit A, 2% vit C, 12% folate.
TIP FROM THE TEST KITCHEN
Using a slightly lower than normal frying temperature cooks
the meat all the way through without burning the coating.
Keep in mind that the temperature of the frying oil will go
up and down during the cooking process. Monitor it with
your deep-fryer thermometer and adjust the heat as needed
to keep it steady.
