Marinating the pieces in buttermilk is the key to moist, flavorful fried chicken.

　　

Ingredients

4 servings

　　1 quart buttermilk

　　3 1/2 pound chicken parts (bone-in, skin-on; if using breasts, halve)

　　2 cups all-purpose flour

　　1 tablespoon paprika

　　1 teaspoon cayenne pepper

　　1 teaspoon garlic powder

　　2 teaspoons kosher salt

　　Freshly ground pepper

　　Peanut oil, for frying

　　

Special Equipment

Deep-fry thermometer

　　

Step 1

Place buttermilk in a large, shallow nonreactive dish and add chicken. Cover and refrigerate for at least 2 hours or overnight.

　　

Step 2

Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a large plastic bag.

　　

Step 3

Remove chicken pieces from buttermilk and add to bag with flour mixture. Shake to coat; dust off excess.

　　

Step 4

Pour 3/4" peanut oil into a heavy skillet. Heat oil over medium-high heat until it registers 350° on a deep-fry thermometer. Reduce heat to medium and add the chicken pieces, a few at a time. Fry each piece for 10-12 minutes, turning occasionally, until it is crispy and golden and internal temperature registers 165° on an instant-read thermometer. Drain on paper towels; serve.