Fried Chicken
Ingredients
- 1 whole chicken (4-5 lbs), cut into 8 pieces (breasts halved)
- 2 cups buttermilk
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 3 cups neutral oil (vegetable or peanut)
- 2 tbsp unsalted butter
- 3 fresh thyme sprigs
Instructions
- Combine buttermilk, 1 tbsp kosher salt, and 0.5 tsp black pepper in a bowl. Submerge chicken pieces completely and refrigerate for at least 2 hours or overnight for maximum tenderization.
- Mix flour with baking powder in a shallow bowl. In another bowl, combine remaining 1 tbsp salt, 0.5 tsp black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
- Heat oil in a heavy-bottomed Dutch oven or cast-iron skillet to exactly 325°F (measured with a thermometer). Add butter and thyme sprigs to the oil.
- Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, coating thoroughly, then dip back in buttermilk for 2 seconds, then dredge again in flour—this double-dredge creates the signature crispy crust.
- Carefully place chicken skin-side down into hot oil, working in batches to avoid crowding (maintain 325°F temperature). Fry for 12-14 minutes without moving.
- Flip chicken pieces carefully and increase temperature to 350°F. Fry for another 8-10 minutes until internal temperature reaches 165°F at the thickest part of the thigh (measured with a meat thermometer).
- Transfer finished pieces to a wire rack set over paper towels. Let rest for 5 minutes before serving to allow residual moisture to drain and crust to set.
Inspired by Chad Rosenthal’s winning fried chicken. This is a plausible recreation, not the chef’s original recipe.