An overnight soak in buttermilk and a few key spices makes for the most flavorful, tender fried chicken.

FRIED CHICKEN ALISON ATTENBOROUGH EPICURIOUS JUNE 2014 3.5/4 fork user rating REVIEWS (20) 75% MAKE IT AGAIN GO TO REVIEWS Fried Chicken / Johnny Miller Facebook Pinterest JOHNNY MILLER Marinating the pieces in buttermilk is the key to moist, flavorful fried chicken. SHARE “FRIED CHICKEN” ON FACEBOOKSHARE “FRIED CHICKEN” ON TWITTERSHARE “FRIED CHICKEN” ON PINTERESTSHARE “FRIED CHICKEN” ON GOOGLE+EMAIL “FRIED CHICKEN” SAVE RECIPE ADD TO MENU PRINT YIELD4 servings INGREDIENTS 1 quart buttermilk 3 1/2 pound chicken parts (bone-in, skin-on; if using breasts, halve) 2 cups all-purpose flour 1 tablespoon paprika 1 teaspoon cayenne pepper 1 teaspoon garlic powder 2 teaspoons kosher salt Freshly ground pepper Peanut oil, for frying Special Equipment Deep-fry thermometer PREPARATION Place buttermilk in a large, shallow nonreactive dish and add chicken. Cover and refrigerate for at least 2 hours or overnight. Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a large plastic bag. Remove chicken pieces from buttermilk and add to bag with flour mixture. Shake to coat; dust off excess. Pour 3/4" peanut oil into a heavy skillet. Heat oil over medium-high heat until it registers 350° on a deep-fry thermometer. Reduce heat to medium and add the chicken pieces, a few at a time. Fry each piece for 10-12 minutes, turning occasionally, until it is crispy and golden and internal temperature registers 165° on an instant-read thermometer. Drain on paper towels; serve.