| Level: | Intermediate |
| Total: | 5 hr 30 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 3 cups buttermilk
- 3 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon sugar
- 1/2 teaspoon ground cayenne
- 3 cloves garlic, crushed and peeled
- 3 sprigs fresh thyme
- One 3 1/2-pound chicken, cut into 10 pieces (2 wings, 2 legs, 2 thighs, each bone-in breast halved crosswise)
- Peanut oil, for frying
- 2 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon sweet paprika
- 2 teaspoons baking powder
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon dry mustard
- 1/2 teaspoon ground cayenne
- 1/4 cup buttermilk
- Zaatar, for sprinkling
Instructions
- For the brine: Combine the buttermilk, salt, pepper, sugar, cayenne, garlic and thyme in a gallon-size resealable plastic bag. Add the chicken pieces. Squeeze out the excess air, then seal the bag and refrigerate for at least 4 hours and up to overnight.
- When you’re ready to fry the chicken, remove from the refrigerator and let return to room temperature, about 30 minutes.
- For the frying: Heat 2 to 3 inches peanut oil in a medium Dutch oven or large cast-iron skillet to 350 degrees F. Set racks on two rimmed baking sheets and keep one next to the stove.
- Whisk together the flour, cornstarch, paprika, baking powder, garlic powder, salt, mustard and cayenne in a large bowl. Drizzle in the buttermilk in 3 or 4 additions, tossing the flour in between additions to make small clumps.
- Remove the chicken from the brine one piece at a time and dredge well in the seasoned flour mixture. Set the chicken skin-side up on a rack.
- When the oil reaches 350 degrees F, lightly dredge the thighs and legs again. Fry for 2 minutes, then add the wings. Continue to fry the chicken, keeping the oil around 330 degrees F, for 4 more minutes. Turn and continue to fry until both sides are crisp and deep golden and the interior of a thigh reads 165 degrees F on an instant-read thermometer, 4 to 6 minutes more (the chicken will take 10 to 12 minutes total from when you add the thighs and legs). Remove the chicken to the second rack to drain. Return the oil temperature to 350 degrees F. Lightly dredge the breast pieces again and fry as you did the thighs, turning halfway through, 10 to 12 minutes in all. Drain on the rack with the other pieces. Transfer to a serving platter and sprinkle with zaatar.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1992 |
| Total Fat | 151 g |
| Saturated Fat | 31 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 4 g |
| Sugar | 13 g |
| Protein | 66 g |
| Cholesterol | 210 mg |
| Sodium | 1889 mg |
Reviews
Very delicious.
Super yummy!
Yummy!! Very moist and flavorful!!
I didn’t have buttermilk so I substituted with 2% milk and and 2-3 tbsp of lemon juice. And still WOW . So delicious Molly . Best fried chicken we’ve ever had
Very delicious! I used gluten free flour and gluten free Panko (equal parts of each) that I made fine with a rolling pin. I then baked the chicken breast for an hour and only quickly fried it for that fried chicken crunch! Will do this again for sure!
The only problem I had with this was that the outside coating on the first breast piece that I fried burned a bit. Before I fried the second breast I cut it in half. This worked just fine. The breast pieces were very large so my pot wasn’t large enough to accomodate both at the same time. After solving that, the chicken was delicious and it was an easy recipe.
Made my own zaatar with spices I already had. Chicken is very good. Did not need that much buttermilk & only 1/2 of the flour was plenty
This was the best fried chicken I have ever made. Family loved it. So long KFC!
Not bad