The Best Buttermilk Fried Chicken
This is probably the best fried chicken I have ever made. On a recent trip to Napa, California for an extended family vacation to meet the newest grandchild, my son requested “real fried chicken” - not the faux one I usually make - which is baked. This is crispy, slightly spicy and full of that yummy fried chicken goodness! I made two versions - one with regular flour and one with gluten free flour (because one of my granddaughters is gluten intolerant) and surprisingly enough the gluten free one was every bit as crunchy as the other one. I served the fried chicken with our cilantro lime coleslaw and some fresh corn from a nearby farm. We finished off our meal with a blueberry crumble and dark chocolate from Ghirardelli chocolate factory in SF. There was a ton left over and we made buttermilk waffles and fried chicken with maple syrup the next morning with candied bacon.
Ingredients
12 chicken legs
12 chicken thighs
4 cups of all purpose flour
2 cups gluten free flour (I used @King Arthur Gluten free flour - it is expensive but worth it)
2 teaspoons of cayenne pepper
2 teaspoons of paprika
1 teaspoon of chili powder
2 quarts of full fat buttermilk
Salt and pepper
3 tablespoons of Franks hot sauce
Canola oil
2 twelve inch frying pans
Instructions
Trim the chicken of any excess fat and if the thighs are large cut in half.
Prepare your dredging station and divide the flour in half.
Pour the buttermilk into a large bowl and add the Franks hot sauce.
Mix the spices and the flour in one of the mixing bowls.
Prepare two sheet pans with a baking rack to drain the chicken with paper towels underneath the baking rack.
Pour the oil into the two frying pans and heat to 350 degrees (or until it starts to smoke). The fat should be at least 2 inches deep.
Preheat oven to 250 degrees (warm enough to keep the chicken warm but not enough to overcook it).
Pat dry the chicken and dredge in the plain flour. Place in buttermilk and fully coat the chicken with the buttermilk. Next roll the chicken in the seasoned flour making sure that you pack on the flour to the chicken. Repeat.
When you have a few pieces dredged and ready place in hot oil starting with the skin side down. Fry for at least fifteen minutes turning occasionally so that all sides are a deep golden brown. If you have an instant read thermometer the chicken should read 165 degrees.
Place on the wire rack and immediately sprinkle with salt and place in the oven while you finish the frying.
When ready to serve place on a large platter and sprinkle with a little more salt and parsley.
Serve with your favorite sides!
