Smoked Paprika Buttermilk Fried Chicken

• Meat

  • 1 3 1/2 lb chicken

• Produce

  • 2 Garlic cloves

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Cayenne pepper
  • 2 tbsp Cornstarch
  • 1 Kosher salt

• Oils & Vinegars

  • 1 Neutral oil

• Dairy

  • 1 cup Buttermilk or 3/4 whole milk mixed with

• Other

  • 4 teaspoons hot pimenton (Spanish smoked paprika

Found on grandbaby-cakes.com

Description

Ingredients

• ¼ cup honey
• ½ teaspoon cayenne pepper
• 4 teaspoons hot pimenton (Spanish smoked paprika)
• Kosher salt
• 1 cup buttermilk or ¾ whole milk mixed with ¼ cup plain yogurt
• 2 garlic cloves, minced
• One 3½ lb chicken, cut into 10 pieces (w wings, 2 legs, 2 thighs, and 2 breasts cut in half across the bone)
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• Neutral oil, such as canola, grapeseed, or safflower, for frying

Directions

• In a small bowl, whisk together the honey, cayenne, 1 teaspoon of the pimenton, and ½ teaspoon salt. Cover the bowl and set it aside at room temperature for up to 1 day. This will get drizzled on the fried chicken once its done... hoorah!
• In a small bowl, whisk together the buttermilk, garlic, remaining 3 teaspoons pimenton, and 2 tablespoons salt. Pour into a large resealable plastic bag and add the chicken. Close the bag and turn to coat the chicken. Refrigerate the chicken for at least 4 hours, preferably overnight.
• Take the chicken out of the refrigerator 1 to 2 hours before youre ready to cook it so that it can come to room temperature.
• In a large baking dish, whisk together the flour, cornstarch, and 1 teaspoon salt.
• Pour ½ in oil into a large heavy pot over medium heat and let the oil heat up.
• Meanwhile, take the chicken out of the bag, working with one piece at a time, and allow the excess buttermilk to drip back into the bag. Place the chicken into the flour mixture. Dredge each piece lightly on all sides and transfer to a plate. Discard the excess buttermilk and flour mixtures.
• When the oil is hot enough that it bubbles around the chicken when the edge of a piece is dripped into it, use tongs to gently and carefully place a few pieces in the oil - dont crowd them (the number of pieces will depend on the size of your pot).
• Cook the chicken, turning the pieces every few minutes and adjusting the heat as needed, until the skin is dark golden brown and the chicken is firm to the touch. An instant-read thermometer inserted in the thickest part of the chicken should register 170F, this will take about 15 minutes for the wings and breast pieces and 18 to 20 minutes for the legs and thighs. Transfer the cooked chicken to a paper towel-lined serving platter and continue frying the rest, adding more oil to the pot if necessary.
• Serve immediately with the reserved honey mixture for drizzling and dipping. Its also just as good at room temperature and even great cold.