Ingredients:

-3-4 pounds of bone-in, skin-on chicken pieces (whatever combination you like)
-2 cups buttermilk
-2 tablespoons hot sauce (such as Frank’s RedHot)
-1 cup all-purpose flour
-1 tablespoon paprika
-1 teaspoon kosher salt
-1/2 teaspoon cayenne pepper
-1/4 teaspoon black pepper
-Vegetable oil, for frying

Instructions for Chef John s Buttermilk Fried Chicken recipe:

1. In a large bowl, whisk together the buttermilk and hot sauce. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours, or up to 12 hours.
2. In a shallow dish or pie plate, whisk together the flour, paprika, kosher salt, cayenne pepper, and black pepper.
3. Heat about 1 inch of vegetable oil in a large, deep skillet or Dutch oven to 350 degrees F (175 degrees C).
4. Remove the chicken from the buttermilk marinade, allowing any excess to drip off, and then coat the chicken pieces in the flour mixture, shaking off any excess.
5. Carefully place the chicken in the hot oil, being sure not to overcrowd the skillet. Fry, turning occasionally, until the chicken is golden brown and cooked through, about 12-15 minutes for wings, 15-18 minutes for drumettes, and 20-25 minutes for thighs and drumsticks.
6. Remove the chicken from the oil and place on a wire rack or paper towel-lined plate to drain.

Preparation time: 10 minutes Cooking time: 25-35 minutes Total time: 2 hours and 35-45 minutes

Serves: 4

To dress it up: -Garnish with chopped fresh herbs like parsley or cilantro. -Serve with a side of honey or hot sauce for dipping. -Serve it with a side of coleslaw for a classic Southern meal.

Nutrition per serving (based on 4 servings): Calories: 537 Fat: 33g Carbs: 24g Protein: 34g

Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes used.

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