THE ULTIMATE FRIED CHICKEN

MAKES 12 TO 16 PIECES HANDS-ON TIME 1 HOUR TOTAL TIME 5 HOURS

Buttermilk Marinade

2 cups buttermilk

1½ tsp dry mustard

1 tsp each garlic powder and

onion powder

¾ tsp salt

½ tsp each sweet paprika and pepper ¼ tsp poultry seasoning pinch cayenne pepper

Fried Chicken

2 kg bone-in skin-on chicken thighs, drumsticks, wings and/or breasts all-purpose flour potato starch each garlic powder and onion powder

1 tbsp dry mustard

2 tsp sweet paprika

1½ tsp salt

½ tsp pepper vegetable oil for frying

Buttermilk Marinade In glass baking dish, whisk together buttermilk, mustard, garlic powder, onion powder, salt, paprika, pepper, poultry seasoning and cayenne pepper. 2 cups ½ cup 2 tbsp

Fried Chicken Add chicken to marinade, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

In large bowl, whisk together flour, potato starch, garlic powder, onion powder, mustard, paprika, salt and pepper.

Add enough oil to large deep skillet or Dutch oven to come 3 inches up side. Heat until deep-fryer thermometer reads 300°F.

While oil is heating, remove chicken from marinade, letting excess drip back into dish; reserve remaining marinade. Pat chicken dry with paper towels.

Dredge chicken in flour mixture, tapping off excess. Dip in reserved marinade, letting excess drip off. Dredge again in flour mixture, tapping off excess.

Working in batches, fry chicken, turning occasionally, until instant-read thermometer inserted in thickest part of several pieces reads 165°F, 10 to 15 minutes. Drain on rack set over paper towel–lined baking sheet; let stand for 5 minutes before serving.

PER EACH OF 16 PIECES about 264 cal, 15 g pro, 15 g total fat (3 g sat. fat), 18 g carb (1 g dietary fibre, 1 g sugar), 45 mg chol, 314 mg sodium, 216 mg potassium. % RDI: 4% calcium, 10% iron, 4% vit A, 2% vit C, 12% folate.