Buttermilk Fried Chicken
- 1 1/2 c. buttermilk
- 2 oranges, zested and juiced
- 1 tbs. plus 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 8 chicken drumsticks
- Canola oil
- 1 1/4 c. all-purpose flour
- 1 1/4 c. cornmeal
- 4 tsp. garlic powder
- 4 tsp. onion powder
- 4 tsp. sweet paprika
- 1/2 tsp. cayenne
Whisk the buttermilk, orange zest and juice, 1 tablespoon of the salt, and 1/2 teaspoon of the black pepper in a large bowl to blend. Add the chicken and turn to coat. Cover and refrigerate for at least 30 minutes and up to 1 day, rotating the drumsticks to marinate evenly.
Position a rack in the center of the oven and preheat the oven to 250 degrees F. Set a cooling rack in a large shallow baking pan. Heat 1 1/2 inches of oil in a large, heavy-bottomed skillet over medium heat to 350 degrees F.
Mix the flour, cornmeal, garlic powder, onion powder, paprika, cayenne, and the remaining 2 teaspoons salt and 1 1/2 teaspoon black pepper in a large resealable plastic bag. Drain the chicken in a colander and discard the marinade. Add the chicken, one piece at a time, to the bag and shake to coat well. Tap off the excess flour mixture and transfer the chicken pieces to a sheet of waxed paper.
Add 4 drumsticks to the hot oil and cook, turning ocassionally with tongs, until golden brown and cooked through, about 10 minutes. Transfer the chicken to the rack in the baking pan and keep warm in the oven. Return the oil to 350 degrees F before frying the remaining 4 drumsticks.