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Buttermilk Fried Chicken Blue Plate
Melissa Hart

Buttermilk Fried Chicken Blue Plate

Fried chicken was the blue-plate special that made people check the day of the week. A buttermilk soak seasons the meat, while a modest flour coat gives craggy crust without turning into armor. Fry dark and light pieces separately so all of them finish juicy.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 3 1/2 lbs bone-in skin-on chicken pieces
  • 2 cups buttermilk
  • 2 tsp kosher salt divided
  • 2 cups all-purpose flour
  • 1 tbsp paprika
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 6 cups peanut oil

Method
 

  1. Combine the chicken, buttermilk and 1 teaspoon salt and refrigerate for at least 4 hours and up to overnight.
  2. Mix the flour, paprika, pepper, garlic powder, cayenne and remaining salt in a wide bowl.
  3. Lift each chicken piece from the buttermilk, press it firmly into the flour mixture and rest it on a rack for 15 minutes.
  4. Heat 2 inches of oil in a heavy pot to 325°F and fry the thighs and drumsticks for 13 to 16 minutes, turning, until 165°F; drain on a clean rack.
  5. Fry the breasts and wings for 10 to 14 minutes until 165°F and let all the chicken rest for 8 minutes before serving.