Ingredients
The following ingredients have 4 Servings
- 2 teaspoons paprika
- ½ teaspoon cayenne
- optional
- 1 tablespoon salt
- plus more for seasoning
- 1 teaspoon freshly ground black pepper
- 4 chicken drumsticks (about 1½ pounds total)
- 4 chicken thighs (about 1⅔ pounds total)
- 2 cups unbleached all-purpose flour
- divided
- ¼ cup cornstarch
- 1 cup buttermilk
- 5 large eggs
- Canola oil
- for frying
Instruction
- Preheat oven to 200°F
- In a small bowl, mix paprika, cayenne (if using), 1 tablespoon salt, and 1 teaspoon pepper
- Sprinkle half of the spice mixture all over the chicken pieces
- In a large bowl, mix the flour, cornstarch and remaining spice mixture
- In a separate large bowl, add buttermilk
- In another large bowl, add eggs and whisk
- Coat chicken in buttermilk turning to coat
- Lift chicken from buttermilk, allowing excess moisture to drip back into bowl
- Dredge chicken in flour mixture, shaking off any excess
- Coat chicken in eggs
- Transfer chicken pieces to flour mixture again, and pat firmly so coating adheres to the chicken all over
- Place coated chicken on a baking sheet
- Set a wire rack in another baking sheet
- In a medium 10-inch skillet with straight sides, add enough oil to reach a depth of 1 inch and heat over medium-high heat until shimmering, about 350°F on a deep-fry thermometer
- Add half of the chicken pieces and fry, turning every 2 to 3 minutes and maintaining the oil temperature around 325°F, until golden brown, crisp all over, and cooked through, 12 to 15 minutes; an instant-read thermometer inserted into the chicken should register 165°F
- Using tongs, transfer chicken to the prepared rack and sprinkle with salt
- Place fried chicken in oven to keep warm and repeat with remaining chicken
