Some people have cravings for chocolate and ice cream, I have cravings for bone in fried chicken. There is something very satisfying about watching that crispy skin turn the perfect shade of golden brown. I also like to challenge myself each time by trying to make each new batch better than the last. I’m not sure what was different about this last batch but somehow the ingredients, temperature, and cook time combined for the most juicy, flavorful batch of fried chicken I’ve ever made. The moment I sank my teeth into that crispy skin, I wanted to shout, “Can I get an Amen!”
Bailey’s Fried Chicken
1 quart buttermilk
2 Tbsp hot sauce
1 tsp salt
3 1/2 pound chicken parts (bone-in, skin-on)
2 cups all-purpose flour
1 Tbsp paprika
1 tsp cayenne pepper
2 tsp kosher salt
Freshly ground pepper
Vegetable or peanut oil
Directions:
Place buttermilk in a large, shallow bowl or dish and add chicken. Add hot sauce and salt. Cover and refrigerate for at least 2 hours or overnight. (Overnight preferably.)
Combine flour, paprika, cayenne, salt, and pepper in a large paper bag, plastic is fine it’s just not as Southern;)!
Remove chicken pieces from buttermilk and add to bag with flour mixture. Shake to coat. Set aside on dish.
Pour 3/4″ oil into a heavy skillet. Heat oil over medium-high heat 350 degrees. Reduce heat to medium and add the chicken pieces, a few at a time, not touching. Fry each piece for 10-12 minutes on one side until it is crispy and golden, turn and fry 7-10 minutes on other side until it is crispy and golden. Turn again if needed. Note: Many recipes call for a shorter cook time, in my experience, the one big mistake you can make is not cooking it long enough. (Also remember breasts typically need to go longer.) Drain on paper towels. Season with salt again if needed, sometimes the fried taste can over power the salt.