fried chicken

I'm a total sucker for fried chicken and I've been playing around with a bunch of different techniques and recipes for a few years now. This is my most recent recipe and I'm happy with the outcome: extra-crispy shell and juicy meat. It's not greasy at all (the oil temperature is key) and is awesome cold the next day.

for 8 pieces (I used thighs and drumsticks)

3 C buttermilk
a few dashes of hot sauce
2 cloves of garlic, sliced

1. Place the chicken in a large baking dish. Add the rest of the ingredients. Cover and let sit overnight. Flip the chicken once if the marinade doesn't totally cover it.

3 C flour
2 tsp salt
1 tsp pepper
2 tsp garlic powder
2 tsp onion powder
1/2 tsp cayenne pepper
1/2 tsp paprika

1. Mix all of the coating ingredients in a large baking dish or bowl.

2. To dredge chicken: Take each piece of chicken out of marinade and directly drop into the coating mixture. Fully cover each piece with coating. Dip back into the marinade, then back into the coating. Place on a plate or baking sheet and put in the fridge for 20 minutes (this helps the coating stick better to the chicken and helps achieve a crisp crust).

3. Fry in a deep-fryer (or pot) filled with vegetable oil. I fried mine at a temperature of 365 F for 20 minutes. I let my chicken drain on a cooling rack set on top of a baking sheet. I let it rest for 5 minutes before eating.

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