Smoky Dry Rub Fried Chicken

Ingredients

• 3 pounds Chicken thighs and drumsticks
• 2 cups Buttermilk
• 3 tablespoons Smoked paprika
• 2 tablespoons Brown sugar
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• 1 teaspoon Chipotle powder
• 2 teaspoons Kosher salt
• 1 teaspoon Black pepper
• 2 cups All-purpose flour
• 0.5 cup Cornstarch
• 1 quart Peanut oil for frying

Instructions

1. 1

   In a small bowl, whisk together the smoked paprika, brown sugar, garlic powder, onion powder, chipotle powder, salt, and pepper to create the smoky dry rub.

2. 2

   Place the chicken pieces in a large bowl and toss with half of the dry rub mixture until evenly coated.

3. 3

   Pour the buttermilk over the seasoned chicken, cover, and refrigerate for at least 4 hours or overnight to tenderize.

4. 4

   In a separate shallow dish, whisk together the flour, cornstarch, and the remaining half of the dry rub mixture.

5. 5

   Remove chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing firmly to adhere the coating.

6. 6

   Heat the oil in a heavy cast-iron skillet or Dutch oven to 350 degrees Fahrenheit.

7. 7

   Fry the chicken in batches for 12-15 minutes, turning occasionally, until the internal temperature reaches 165 degrees Fahrenheit and the crust is dark mahogany.

8. 8

   Drain the fried chicken on a wire rack for 5 minutes before serving to maintain the smoky, crispy texture.