Ingredients:

  • 3.5 lbs whole chicken, cut into 8 pieces
  • 2 cups whole buttermilk
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 3 cups all-purpose flour
  • 0.5 cup cornstarch
  • 2 tbsp smoked paprika
  • 1 tbsp celery salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 1 tbsp nutritional yeast
  • 1 tsp white pepper
  • 1 quart peanut oil for frying

Instructions:

  1. In a large bowl, whisk together the buttermilk, 1 tablespoon of kosher salt, black pepper, and 1 teaspoon of garlic powder. Submerge the chicken pieces in the mixture, ensuring they are fully covered. Let rest for 20 minutes.
  2. In a separate large mixing bowl, whisk together the all-purpose flour, cornstarch, smoked paprika, celery salt, additional garlic powder, onion powder, cayenne pepper, nutritional yeast, and white pepper until well combined.
  3. Heat 1 quart of peanut oil in a large Dutch oven or heavy-bottomed cast iron skillet to 350°F (180°C).
  4. Remove a piece of chicken from the buttermilk, letting excess liquid drip off. Coat it thoroughly in the seasoned flour mixture. Dip it back into the buttermilk briefly, then press it firmly into the flour a second time to create thick crannies. Shake off excess flour.
  5. Carefully place chicken pieces into the hot oil in batches. Fry until the crust is deep golden and the internal temperature hits 165°F for breasts or 175°F for thighs. Follow the times in the table for each cut of chicken.
  6. Remove chicken and place on a wire cooling rack set over a baking sheet to drain for at least 5 minutes before serving.