One good thing about chicken is that they are one of the foods that can be eaten throughout the year and we all enjoy a good fried chicken. This fried chicken is super crispy, made with skin on and dipped in a generous amount of buttermilk then dip fried.
Ingredients
- 2 teaspoons paprika
- ½ teaspoon cayenne, optional
- 1 tablespoon salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper
- 4 chicken drumsticks (about 1½ pounds total)
- 4 chicken thighs (about 1⅔ pounds total)
- 2 cups unbleached all-purpose flour, divided
- ¼ cup cornstarch
- 1 cup buttermilk
- 5 large eggs
- Canola oil, for frying
Instructions
- Preheat oven to 200°F. In a small bowl, mix paprika, cayenne (if using), 1 tablespoon salt, and 1 teaspoon pepper. Sprinkle half of the spice mixture all over the chicken pieces.
- In a large bowl, mix the flour, cornstarch and remaining spice mixture. In a separate large bowl, add buttermilk. In another large bowl, add eggs and whisk.
- Coat chicken in buttermilk turning to coat. Lift chicken from buttermilk, allowing excess moisture to drip back into bowl. Dredge chicken in flour mixture, shaking off any excess. Coat chicken in eggs. Transfer chicken pieces to flour mixture again, and pat firmly so coating adheres to the chicken all over. Place coated chicken on a baking sheet.
- Set a wire rack in another baking sheet. In a medium 10-inch skillet with straight sides, add enough oil to reach a depth of 1 inch and heat over medium-high heat until shimmering, about 350°F on a deep-fry thermometer. Add half of the chicken pieces and fry, turning every 2 to 3 minutes and maintaining the oil temperature around 325°F, until golden brown, crisp all over, and cooked through, 12 to 15 minutes; an instant-read thermometer inserted into the chicken should register 165°F.
- Using tongs, transfer chicken to the prepared rack and sprinkle with salt. Place fried chicken in oven to keep warm and repeat with remaining chicken.
