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Categories:Viewed: 76 - Published at: a year ago
Ingredients
- 4 cups buttermilk
- 2 tablespoons hot sauce
- 10 pieces bone-in chicken (white and dark meat)
- 1 cup all-purpose flour
- 1 cup panko
- 1 tablespoon kosher salt, plus more for sprinkling
- 2 teaspoons freshly ground black pepper
- Peanut oil, for frying
Method
- Whisk together the buttermilk and hot sauce in a large bowl.
- Submerge the chicken pieces in the buttermilk mixture and refrigerate overnight.
- Take the chicken out of the fridge, remove it from the buttermilk and drain on a rack set over a baking sheet to catch any excess brine.
- Set aside.
- Whisk the flour together with the panko, salt and pepper.
- One by one, dredge the chicken pieces in the flour mixture, tapping off excess breading.
- Set the breaded chicken back on the rack and set aside.
- Preheat the oven to 350 degrees F.
- Pour enough peanut oil into a Dutch oven so that there is 2 inches of oil but it does not go higher than halfway up the pot.
- Heat over medium-high heat until the oil registers 350 degrees F on a thermometer.
- Fry the chicken in batches of 3 or 4 pieces, turning every 1 to 2 minutes, and watching the oil temperature closely.
- The chicken should be cooked to a deep golden brown and an internal temperature of 165 degrees F, about 10 minutes for wings and 12 minutes for breasts, thighs and legs.
- After taking the chicken out of the oil, set it on a baking sheet, immediately sprinkle with salt, and then place it in the oven for 5 minutes to finish cooking through.
- When done, place the fried chicken on a clean rack with layered paper towels on the bottom to absorb grease.
- Let cool for about 10 minutes before serving.
