Crispy Buttermilk Fried Chicken

Juicy on the inside, shatteringly crisp on the outside. An overnight buttermilk brine does the heavy lifting — the rest is a well-seasoned dredge and patient frying.

Directions

1. Whisk the buttermilk and hot sauce, submerge the chicken, cover, and refrigerate at least 4 hours — overnight is better.
2. Mix the flour, paprika, garlic powder, salt, black pepper, and cayenne in a shallow dish.
3. Heat 1 1/2 inches of peanut oil to 325°F in a heavy skillet or Dutch oven.
4. Lift each piece from the buttermilk, dredge firmly in the seasoned flour, and rest on a rack for 10 minutes so the coating sets.
5. Fry in batches, turning occasionally, 14–18 minutes until deep golden and the thickest piece reads 165°F.
6. Drain on a wire rack — never paper towels — and salt lightly while hot.