Extra-crunchy Fried Chicken

Total Time: 1 hr 30 mins Preparation Time: 1 hr 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 cups buttermilk, divided
• 2 tablespoons table salt or 4 tablespoons kosher salt
• 1 (3 1/2 lb) roasting chickens, cut in 8 pieces
• 3 cups all-purpose flour
• 3/4 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 2 teaspoons baking powder

Recipe

• 1 remove 6 tbsp buttermilk and set aside. to remaining buttermilk, add salt and whisk until dissolved. cut chicken in 8 pieces (2 legs, 2 thighs, cut each breast in half). submerge chicken in buttermilk brine. cover and refrigerate for 1 hour.
• 2 in a bowl, whisk together flour, thyme, pepper, garlic powder and baking powder. add reserved buttermilk and toss with fingertips to form pea-sized crumbs.
• 3 drain chicken and transfer to breading, 2 pieces at a time. pack breading onto chicken firmly.
• 4 heat 4-5 cups vegetable shortening or peanut oil to 375°f it should be about 3/4" deep in the pot. place chicken into hot fat, skin side down. the temperature will drop to about 300°f; maintain the temperature at 310-315°f cover pot and cook 8-10 minutes; check chicken after 4 minutes to ensure even browning, and move pieces around if needed. after 8-10 minutes, turn pieces over; cook another 6-8 minutes until the second side is also golden brown.
• 5 remove chicken and drain on paper towels. allow to drain and cool 5-10 minutes before serving.