Fried Chicken

Marinade

250 ml {0.0 g}

buttermilk

2 tsp {12 g}

salt, table (reduced from 1 T)

1 tsp {2.9 g}

black pepper

1/2 tsp {1.4 g}

garlic powder

1/2 tsp {1.1 g}

paprika

1/4 tsp {0.5 g}

cayenne

1.3 kg 1

chicken cut into 8 parts

Crust

375 g

AP flour

3 tsp {15 g}

baking powder

1 tsp {6.0 g}

salt, table (reduced from 1.5 t)

3 tsp {8.7 g}

black pepper

1 1/2 tsp {4.2 g}

garlic powder

1 1/2 tsp {3.2 g}

paprika

1/2 tsp {0.9 g}

cayenne

60 ml {0.0 g}

buttermilk

Combine marinade ingredients for at least 1 hour or overnight.

Remove chicken, clean off as much marinade as possible.

Coat with flour mixture, dredge in marinade again, coat in flour again.

Reserve to waxed paper covered sheet pan.

Cook in 375 oil in large dutch oven for 3-5 m, flip then 2-4 minutes until crust is nicely browned.

Reserve to rack on parchment on sheet pan. Repeat until all pieces are fried.

Cook for 20 minutes in 400F/204C oven.

Rest for 5 minutes before eating.