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Categories:
buttermilk sugar kosher salt chicken flour cornstarch baking powder kosher salt freshly ground black pepper paprika chile de árbol powder cold water canola oil salt
Viewed: 108 - Published at: 5 years agoIngredients
- 3 cups buttermilk
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- Few dashes hot sauce (recommended: Tabasco)
- 1 whole chicken (about 4 pounds), cut into 8 or 10 pieces
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked sweet paprika
- 1/4 teaspoon chile de arbol powder
- 1 3/4 cup cold water
- 10 cups canola oil
- Fine sea salt
Method
- For the marinade: In a large bowl, mix the buttermilk, sugar, salt, and hot sauce until combined.
- Add the chicken and toss to coat.
- Cover and refrigerate for at least 4 hours and up to 24 hours, turning occasionally.
- Remove the chicken from the buttermilk marinade and pat completely dry.
- Place the chicken on a wire rack set over a rimmed baking sheet and let sit at room temperature for 30 minutes before frying.
- For the batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, and chile de arbol until combined.
- Slowly whisk in the water and whisk until smooth.
- Let the batter sit at room temperature for 15 minutes.
- Heat the oil to 350 degrees F in a large Dutch oven.
- Transfer half the chicken into the batter.
- Remove the chicken, 1 piece at a time, from the batter (allowing any excess to drip back into the bowl) and carefully transfer to the oil.
- Fry the chicken, adjusting the burner as necessary to maintain the oil temperature between 300 and 325 degrees F, until deep golden brown and just cooked through, about 12 minutes.
- Drain the chicken on paper towels and then transfer to a wire rack set over a rimmed baking sheet and season with a little fine sea salt.
- Bring the oil back to 350 degrees F and repeat with the remaining chicken.
