Dave & Ruthie’s Buttermilk Fried Chicken

 

1 quart buttermilk

Kosher salt & fresh ground pepper, to taste

6 bone in, skin on thighs and 6 drumsticks. Get a couple of breasts if you must.

2 cups all-purpose flour

1/4 cup cornstarch

1 teaspoon paprika

1 teaspoon onion powder

1 teaspoon garlic powder

2 tablespoons hot sauce (I like Crystal for this recipe) plus more for drizzling

Maple syrup, for drizzling

Vegetable oil, for frying

 

In a large bowl, whisk buttermilk with hot sauce and salt and pepper. Pat chicken pieces dry and place chicken in bowl with buttermilk mixture. Cover and refrigerate for at least 2, turning chicken occasionally.

Place 2 wire racks on 2 large baking sheets. Whisk together flour, cornstarch, spices, salt and pepper and divide flour mixture between 2 large Ziplock bags. Working with a few pieces at a time, remove chicken from buttermilk mixture, letting any excess drip off. Drop chicken into flour mixture, seal bag and shake thoroughly to coat. Remove chicken pieces, shake off excess flour and place on racks. Repeat until all chicken pieces are coated. Let chicken rest on rack for 30 minutes to come to room temperature.

In a 12-inch cast-iron skillet or heavy frying pan, add 1/2-inch oil. You can certainly use your deep fryer, if you have one. Warm oil over medium-high heat until a deep-fry thermometer registers 350ºF.

Working in batches and using tongs, carefully place several chicken pieces (thighs skin-side down) in the oil (do not crowd skillet) and cook chicken for 12-18 minutes until golden brown all over and cooked through, turning often. (A meat thermometer inserted into thickest part should read 160ºF for white meat and 165ºF for dark.) Remove chicken to a clean wire rack to drain. Serve warm or at room temperature.

Drizzle with maple syrup or hot sauce if you like.