Buttermilk Fried Chicken

Crisp, golden fried chicken soaked in seasoned buttermilk and shallow-fried in a cast-iron skillet.

Ingredients

• 1 whole chicken, cut into 8 pieces
• 2 cups buttermilk
• 1 tablespoon kosher salt, plus more for seasoning
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• Vegetable shortening or oil, for frying

Directions

1. Combine the chicken, buttermilk, and 1 tablespoon salt in a zip-top bag and refrigerate overnight.
2. Whisk together the flour, paprika, garlic powder, black pepper, cayenne, and a couple teaspoons of salt in a shallow dish.
3. Heat 1/2 inch of shortening in a cast-iron skillet to 325 degrees F.
4. Lift the chicken from the buttermilk, letting the excess drip off, and dredge each piece in the seasoned flour.
5. Fry the chicken in batches, skin-side down first, about 10 to 12 minutes per side, maintaining the oil temperature.
6. Cook until deep golden and the meat reaches 165 degrees F.
7. Drain on a rack and season lightly with salt while hot.

Notes

Alton Brown’s fried chicken; an overnight buttermilk soak seasons and tenderizes the meat.