Categories: Chicken
Ingredients
- 3 lbs. skin-on, bone-in chicken parts
- Kosher salt and black pepper
- 3 1/3 cups buttermilk
- 2 tbsp hot sauce
- 2 tsp yellow mustard
- 6 garlic cloves, smashed
- 1 onion, sliced into 1/2-inch rings
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp sweet paprika
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- Vegetable oil, for frying
Directions
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Season the chicken generously with salt and pepper. Place on a baking sheet and refrigerate, uncovered, 1 hour to infuse the flavor.
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Whisk 3 cups buttermilk, the hot sauce and mustard in a large bowl. Stir in the garlic and onion slices, then the chicken. Cover and refrigerate 2-4 hours.
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Whisk the flour, baking powder, paprika, onion powder, garlic powder, cayenne, 1 tbsp salt and 2 tsp pepper in a large bowl. Drizzle in the remaining 1/3 cup buttermilk and whisk to form small shaggy clumps.
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One piece at a time, remove the chicken from the buttermilk, letting any excess drip off, and coat in the flour mixture, pressing with your hands to coat well. Transfer to a rack set on a baking sheet.
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Fill a large cast-iron skillet with 1 inch vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350. Carefully add 4 to 5 pieces chicken to the hot oil. The oil temp will drop; adjust the heat as needed to maintain a temp of 325. Fry the chicken, without turning, until the crust starts browning, about 2 minutes. Flip the chicken and fry, turning occasionally, until browned and crisp all over and cooked through, 12-16 minutes. Remove with tongs to a clean rack on a baking sheet; sprinkle lightly with salt. Let the oil temp return to 350 before frying the remaining chicken.
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After all the chicken is cooked, fry the onions, if desired: Drain the onions, separate the rings, then coat with the flour mixture. Fry, turning once, until crisp and golden brown, 2-3 minutes. Drain on paper towels and sprinkle with salt.