Crispy Schmaltz-Fried Chicken with Chive Buttermilk Ranch

Ingredients

• 1.5 kg chicken pieces (legs and thighs)
• 500 ml buttermilk
• 1 tbsp hot sauce
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cayenne pepper
• 240 g plain flour
• 1 tbsp cornflour
• 1 tsp baking powder
• 2 tsp smoked paprika
• 1½ tsp salt
• 300 g schmaltz (rendered chicken fat) or lard, for frying
• 120 ml mayonnaise
• 60 ml buttermilk
• 1 tbsp fresh chives, minced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp apple cider vinegar

Instructions

1. 1

   Combine buttermilk, hot sauce, garlic powder, onion powder, and cayenne. Submerge chicken pieces and marinate in the fridge for 8–24 hours.

2. 2

   Mix flour, cornflour, baking powder, smoked paprika, salt, and a good pinch of black pepper in a wide, shallow bowl.

3. 3

   Lift each chicken piece from the brine, letting the excess drip off, and press firmly into the flour mixture to get a thick coating. Place on a rack and rest for 15 minutes.

4. 4

   Melt the schmaltz in a large, deep, heavy-bottomed pot to a depth of about 5 cm. Heat to 170 °C (340 °F).

5. 5

   Fry the chicken in batches without crowding for 12–14 minutes, turning once halfway, until the crust is deep golden brown and internal temp reads 74 °C. Drain on a rack.

6. 6

   Make the ranch: whisk all ranch ingredients together and season with salt and pepper.

7. 7

   Serve the chicken hot with the chive buttermilk ranch for dipping.