Double Dipped Buttermilk Fried Chicken

 

4 pounds of chicken thighs and/or drumsticks, or 1 whole fryer, cut into 8 pieces

Garlic salt and fresh-ground pepper, to taste

2 cups all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 1/2 cups buttermilk

Vegetable or peanut oil for frying

Maple syrup, honey or hot sauce for serving (optional)

Fried rosemary leaves for garnish (optional)

 

Pat the chicken dry with paper towels and sprinkle both sides with salt. Let the chicken come to room temperature (about 25 minutes).

In a large bowl, combine the flour, garlic and onion powders, paprika, black pepper and the salt. Pour the buttermilk into another medium bowl.

Dredge the chicken in the flour mixture, making sure each piece is completely coated, then dip into the buttermilk. Now dredge once more in the flour mixture. Shake off excess flour. Place on a rimmed sheet pan lined with a wire rack. Rest the dredged chicken for 20 minutes.

Fill a large, heavy-bottomed, high-sided pot, cast iron skillet or a Dutch oven with 3/4 inch of oil and place over medium heat. Heat the oil until a deep-fry thermometer reads 325⁰.

Carefully add the chicken to the pot skin-side down without overcrowding (you will most likely have to cook in batches). Fry the chicken, turning occasionally, for 18-20 minutes, until golden brown and crisp, and cooked through (you can cut into the thickest part of the thigh near the bone to make sure it’s no longer pink – the dark meat will take the longest). The oil should maintain rapid but in-control bubbles and the oil temperature should stay around 325⁰, so adjust the heat as necessary. Let the chicken drain on paper towel-lined plate.

Serve the chicken hot or cold with the fried rosemary leaves. Drizzle with honey or maple syrup if you like.