Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs and drumsticks
  • 2 cups buttermilk
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp paprika
  • 1 tsp cayenne pepper
  • 1 tbsp kosher salt
  • 1 tsp black pepper

Instructions:

  1. Place chicken pieces in a large bowl and pour over the buttermilk, salt, black pepper, garlic powder, and paprika. Stir until every piece is submerged.
  2. Cover the bowl with plastic wrap and refrigerate for at least 4 hours (up to 24 hours) to brine the meat.
  3. Preheat your oven to 425°F (218°C) and place a wire cooling rack atop a large baking sheet.
  4. In a second bowl, whisk together all-purpose flour, cornstarch, paprika, cayenne pepper, salt, and black pepper.
  5. Drizzle 2-3 tablespoons of the buttermilk marinade into the dry flour mixture and stir with a fork to create small micro-clumps of dough.
  6. Remove chicken from the brine, let excess liquid drip off, and dredge each piece in the flour mixture until thoroughly coated.
  7. Place the coated chicken on the wire rack and roast for 45 minutes, or until the crust is mahogany-colored and the chicken is cooked through.