overall cook time: 6 hours
inactive cook time: 4 hours + 15 min (to overnight, depending on brining)
- 1 3-4 Pound Whole Chicken, Cut into 10 Pieces (or 3-4 pounds Chicken Parts)
- 2 Quarts Buttermilk
- 6 Cups All-Purpose Flour
- 2 Tbsp Garlic Powder
- 1 Tbsp Paprika
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- 1 tsp Cayenne Powder
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 3 Quarts Vegetable Oil (enough to thoroughly submerge your chicken, varies)
- Sea Salt
- Honey, for serving
- Hot Sauce, for serving
Chef Tip!: Keep your finished, fried chicken warm while you finish cooking by placing it on a cooling rack set on top of a sheet pan in a 250°F oven.
Brine the Chicken:
In a glass bowl, thoroughly cover the chicken pieces in buttermilk; refrigerate for between a couple hours to overnight.
Temper the Brined Chicken:
About 30 minutes before cooking, remove the buttermilk-soaked chicken from the refrigerator. Set aside to bring to room temperature.
Make the Breading:
While the chicken comes to room temperature, in a large bowl, combine the flour, garlic powder, cayenne pepper, paprika, dried oregano, dried thyme, kosher salt, and pepper.
Double Coat the Chicken:
Remove the marinated chicken from the buttermilk (reserve for later)—letting the excess drip off—and place in a separate, clean glass bowl. One at a time, dredge each piece of marinated chicken through the breading mixture, then back into the reserved buttermilk, and then once more time through the flour dredge. Set coated chicken aside on a sheet pan or plate.
Prepare & Heat the Oil:
As you coat the chicken, heat the canola oil in a fryer or large, heavy pot until it reaches 350°F.
Cook & Serve the Chicken:
Working in batches, fry the coated chicken until golden brown and cooked through. Transfer to a cooling rack set over a sheet pan and immediately season with sea salt. If desired (just before serving), drizzle with honey and hot sauce.
Chef Tip!: Frying your chicken in batches prevents overcrowding in the fryer, which causes the oil temperature to drop down too low and results in a less crispy (and less delicious!) crust. Furthermore, make sure to give your oil time to heat back up to the optimal temperature in between batches.
Chef Tip!: Don't toss that oil yet! After cooking—so long as the oil has not burned—strain cooled oil and store in an airtight container for future use.
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