Crispy buttermilk fried chicken

Ingredients

• For the wet marinade: 800–900 g chicken pieces
• 450 g buttermilk (milk + 1 tbsp white vinegar) or kefir — use 250 g first, keep 200 g for dredging
• 1 tbsp sugar
• 4 g baking soda (1/2 tbsp)
• Paprika or sweet pimentón
• Garlic powder
• Salt and pepper, to taste
• For the dry dredge: 400 g all-purpose flour
• 200 g cornstarch
• 1 tbsp baking powder
• A touch of baking soda
• Seasonings to taste
• 1 liter oil, for frying

Instructions

1. Mix the chicken with all the wet marinade ingredients, cover completely and refrigerate overnight — trust the process.
2. The next day, whisk the dry dredge together.
3. Drain each piece slightly, press into the flour mix, dip back into the reserved buttermilk, and finish in the dry mix for a craggy double crust.
4. Fry at 180°C (355°F) in a liter of oil for 15–17 minutes, until deep golden and cooked through.
5. Rest on a rack, never paper, and salt while hot.