Start to finish: 1 hour 45 minutes
2 quarts vegetable oil (omit if baking)
4–5 pounds bone-in, skin-on chicken thighs and drummies
1 cup (2 sticks) butter, softened
2 teaspoons paprika
1 teaspoon garlic salt
2 teaspoons salt
2 tablespoons cayenne pepper
1 cup buttermilk
2 cups flour
2/3 cup corn starch
2 tablespoons salt
Heat oven to 400 F. Line two large baking sheets with foil. Place dredged chicken about 2 inches apart. Bake 30 minutes, flip and bake an additional 20 minutes or until golden brown and juices run clear.
Add oil to a heavy-bottomed pot and bring to 350 F over medium-high heat (you can measure heat with a candy thermometer). Line two large baking sheets with paper towels and place one where you will begin dredging chicken and one on the opposite side of the pot, for draining the chicken.
Place chicken on the first baking sheet, skin-side down, to remove some of the moisture.
In a medium-sized bowl, mix together butter, paprika, garlic salt, salt and cayenne until fully combined. Set aside.
In a shallow dish, whisk together eggs and buttermilk. Place next to the chicken.
In another shallow dish, whisk together flour, cornstarch and salt. Set next to the eggs for your dredging station.
Start by coating all chicken pieces with 2–3 teaspoons of the butter mixture, including underneath the skin. Once all pieces are coated, begin dredging and frying.
- Step 1: Dip coated chicken into the egg mixture.
- Step 2: Coat chicken in flour mixture on all sides. Don’t shake off the excess.
- Step 3: Carefully place chicken in heated oil. Fry until golden brown and juices run clear, about 12 minutes for drummies and 15 minutes for thighs.
- Step 4: Remove chicken and place on second paper-towel-lined baking sheet. Repeat until all chicken is cooked.
Serve in batches or keep in 250 F oven until ready to serve.