Categories: Chicken
Ingredients
- 3-4 lb. cut up chicken pieces
- 1 qt. buttermilk
- 3 large eggs
- 1 tsp hot sauce
- 1 cup superfine white flour
- 1/3 cup cornmeal starch
- 1 tsp kosher salt, plus more for seasoning
- 1/2 tsp black pepper, plus more for seasoning
- 1 tsp garlic powder
- 1 tsp paprika
- Vegetable oil
Directions
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Place the chicken pieces in a baking dish and pour on the buttermilk. Cover with plastic wrap and refrigerate for 2 hours or overnight. Remove the chicken from the buttermilk and pat dry with paper towels. Season liberally with salt and pepper.
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Whisk the eggs together in a bowl with hot sauce.
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In another bowl, whisk together the flour, starch, 1 tsp salt, 1/2 tsp pepper, garlic powder and paprika.
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Dip the chicken pieces into the egg mixture then shake off the excess egg and coat well with the flour mixture. Push the flour into the chicken to coat well. Place on a plate and, once all the chicken is coated, let sit for 5 minutes. Coat the chicken in the flour mixture again.
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Line a baking sheet with paper towels and place a wire cooling rack on top. Preheat oven to 200.
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Fill a large, deep frying pan or Dutch oven halfway with oil. Insert a frying thermometer. Heat oil to 380. Once the oil is to temp, carefully lower the chicken into the hot oil, do not crowd the pan. Let cook for 4 minutes and flip over. Cook for 4 more minutes.
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Remove the cooked chicken and place on the cooling rack, sprinkle with a little salt. Place in oven to keep warm while finishing up the rest of the chicken. Let the oil come back up to temp and repeat with remaining chicken.