Fried Chicken (finished in oven) (updated 11/15/23)
Source: combination of recipes
Buttermilk soak:
1 cup buttermilk
1 T kosher salt
1 tsp ground black pepper
pinch cayenne pepper
3 1/2 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks)
Breading:
2 cups flour
2 tsp baking powder
1 T kosher salt
1 T black pepper
vegetable oil - enough to reach about 2 inches in pan
Whisk buttermilk soaking ingredients together in large bowl. Add chicken and make sure all is coated. Refrigerate, covered, at least 1 hour or up to overnight.
Preheat oven to 400 F
Whisk breading ingredients together in large bowl. Remove chicken from buttermilk mixture, letting excess liquid drain off.
Working with 1 piece at a time, dredge chicken pieces in flour mixture, making sure thoroughly coated, shake off excess. Place on large plate, skin side up. Let sit for 10 minutes, coat in flour mixture a second time.
Heat oil in 11-inch straight-sided sauté pan or dutch oven over medium-high heat to 360
Carefully place chicken in pan skin side down (a few pieces at a time, do not overcrowd), and cook until golden brown, about 3 minutes on each side
As pieces are done frying, place on wire rack set in rimmed baking sheet.
When all pieces are ready, place baking sheet in 400 oven and bake for 20-30 minutes or until internal temperature of chicken registers 160. (Smaller pieces may cook faster than larger pieces. Remove pieces from oven as they reach correct temperature.)
Let chicken rest 5 minutes before serving.
Serves 4