Buttermilk Fried Chicken

Ingredients :

1 cup sour cream

1 gallon canola oil, for deep-frying

1 tablespoon kosher salt

1 whole chicken, cut into 10 pieces, or 4 legs and 4 thighs

1/4 cup Dijon mustard

2 1/2 cups all-purpose flour

2 cups buttermilk

2 teaspoon dry mustard powder

2 teaspoons freshly ground black pepper

2 teaspoons garlic powder

2 teaspoons smoked paprika

Kosher salt and freshly ground black pepperRYFOOD­čśő

DIRECTIONS

Combine the salt, Essence and sugar in a large plastic container or non-reactive stockpot. Add the buttermilk and stir to completely dissolve the salt and sugar. Immerse the chicken, cover, and refrigerate for at least 4 hours and up to 24 hours

Combine the flour and remaining 2 tablespoons Essence in a medium brown paper bag; shake to combin

Heat 6 inches of oil to 375 degrees F in a large cast iron skillet or Dutch ove

Remove the chicken from the buttermilk and shake to remove excess. Add the chicken in batches to the flour and shake to completely coat. Remove and shake to remove excess flour. Place on a wire rack set over a baking sheet to rest until ready to fr

Fry the chicken in batches, skin-side down, until golden brown and cooked through, about 8 minutes. Turn and fry until golden brown on the second side, about 8 minutes longer. Remove and drain on paper towel

Note: An even oil temperature is key to the success of this recipe; a clip-on candy/deep-fry thermometer should be kept in the pot at all times, so that you can monitor the temperature accuratel

Serve hot or at room temperature.

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