Recipe courtesy of Alex Guarnaschelli
Total:
12 hr 50 min
Prep:
30 min
Inactive:
12 hr
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
12 hr 50 min
Prep:
30 min
Inactive:
12 hr
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
12 hr 50 min
Prep:
30 min
Inactive:
12 hr
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Marinade:
  • 2 cups buttermilk
  • 1 cup sour cream
  • 1/4 cup Dijon mustard
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 gallon canola oil, for deep-frying
Chicken:
  • 1 whole chicken, cut into 10 pieces, or 4 legs and 4 thighs
  • Kosher salt and freshly ground black pepper
Coating:
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon kosher salt
  • 2 teaspoons smoked paprika
  • 2 teaspoon dry mustard powder
  • 2 teaspoons garlic powder

Directions

Watch how to make this recipe.

Make the marinade by combining the buttermilk, sour cream, Dijon mustard, salt and freshly ground black pepper in a large bowl. Mix well with a whisk. Season the chicken pieces with salt and pepper and place in the marinade. Stir everything together so the chicken is coated evenly, cover, and set aside in the fridge to marinate for 12 hours.

Fill a heavy-based pot (such a deep cast iron skillet) with canola oil and set over medium-high heat. Using a thermometer, heat the oil until 375 degrees F. Preheat the oven to 350 degrees F.

Prepare the coating by adding the all-purpose flour, salt, paprika, mustard powder, and garlic powder together in a large bowl. Mix with a whisk. Take the chicken pieces out of the marinade and dredge lightly in the seasoned flour, 1 at a time. Set the coated pieces on a wire rack over a tray as you work.

Add the chicken, 3 to 4 pieces at a time, to the hot oil, skin-side down. Cook until golden brown, 5 to 7 minutes. Increase the heat on the oil if you need to as the chicken will bring the temperature of the oil down. Remove the chicken from the pot with a wire strainer and set over a clean rack over a tray. Season with salt while still hot. Continue to cook in batches, allowing the oil to heat up again before adding the chicken to the pot each time.

Place the chicken into the oven and cook for another 8 to 10 minutes until cooked through. Allow the chicken to rest for 5 minutes before serving. Pile high in a basket for a fun presentation.

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