Can't F*** It Up Fried Chicken

1 Chicken, whole, or pieces, about 1.8 kg

20 g Salt, divided

2 l Frying oil

750 g Flour

25 g Paprika

20 g Onion Powder

5 g Garlic Powder

500 g Buttermilk

Preheat immersion circulator to 155 °F.

Season with salt and bag the chicken. Dark meat with dark meat, breasts with breasts. Place breast bag in fridge.

Cook dark meat for >2 hours.

Add breasts and cook for an additional hour.

Heat at least 3 inches / 8 cm of frying oil in a dutch oven or stockpot over high heat until the oil reaches about 400 °F / 204 °C.

Remove cooked chicken pieces from the water and pat dry. Cut breasts in half, lengthwise, so there will be more surface area for crispy, crusty goodness. Place chicken pieces on a metal rack.

Set up your breading station: Mix the the dry ingredients together in a bowl and set aside. Add buttermilk to a second bowl.

Bread the chicken pieces. For crunchier chicken, Flour -> Buttermilk -> Flour. For crisper chicken, Buttermilk -> Flour.

Working in batches, fry the chicken pieces in the oil until they’ve got a gorgeous, golden crust, about 2–3 minutes. (Remember, the inside is already cooked just the way you want it, so as soon as the crust looks good, you can pull pieces from the fryer.)