Extra-Crispy Double-Dredged Chicken

Ingredients

• 3 lb / 1.36 kg chicken pieces
• 2 cups / 475 mL buttermilk
• 2 1/4 cups / 270 g all-purpose flour
• 1/2 cup / 60 g cornstarch
• 2 tsp paprika
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp cayenne, optional
• High-heat frying oil, as needed

Method

1. Marinate chicken in buttermilk under refrigeration.
2. Mix flour, cornstarch and seasonings in a wide bowl.
3. Dredge chicken once, dip very lightly back into buttermilk, then dredge again, pressing the flour mixture onto the surface.
4. Rest coated pieces on a rack for 10–15 minutes.
5. Cook in suitable frying equipment in small batches, following equipment safety instructions.
6. Check the thickest part of each piece for at least 165°F / 73.9°C and drain on a clean rack.