(Video recipe below)
1 tablespoon of salt
1 tablespoon of ground black pepper
1 teaspoon of garlic powder
1 teaspoon of onion powder
½ teaspoon of paprika
½ teaspoon of chili powder
2 skin-on chicken thighs
2 skin-on chicken drumsticks
2 skin-on chicken breasts
1 cup of buttermilk
1 large egg
½ cup of water
1½ cups of all-purpose flour
1 tablespoon of cornstarch
½ cup of distilled white vinegar
2 tablespoons of sugar
Pinch of salt
1 jalapeno pepper, halved and deseeded
3-4 cloves of garlic, crushed
- In a large bowl, make the dry rub mix by thoroughly mixing 1 tablespoon of salt, 1 tablespoon of pepper, the garlic pepper, onion powder, paprika, and chili powder.
- Wipe down the chicken pieces and add to the bowl with the dry rub mix. Thoroughly coat all chicken pieces with the dry rub. Cover and refrigerate for at least 4 hours, or overnight.
- When ready to fry the chicken, let the chicken stand at room temperature for about one hour. In the meantime, whisk buttermilk, egg, and ½ cup of water in a shallow bowl. In another shallow bowl, mix the flour and cornstarch.
- Using a cast-iron skillet or a deep pot, add about ¾ inch of oil. Then, using a thermometer, heat the oil to 350 degrees.
- Working with one piece at a time, dip the chicken in the buttermilk mixture, letting any excess drip off. Next, dredge in the flour mixture, gently shaking off any excess flour mixture.
- Place just enough pieces of chicken in the oil so that there is about one inch between each piece. Do not overcrowd.
- Fry the chicken pieces for about 12-14 minutes each, making sure to flip every 2 minutes with tongs, and readjusting heat of the stove so that the temperature of the oil stays between 300 – 325 degrees.
- Transferred chicken to a paper towel or, even better, a cooling rack. Repeat with remaining pieces and let cool for 10 minutes before serving.
- Serve and enjoy!