Beer-battered fried chicken

Ingredients

BUTTERMILK SOAK

• 4 pounds medium chicken wings, thighs and drumsticks
• 3 cups buttermilk
• 1 tablespoon ground black pepper
• 2 teaspoons cayenne pepper
• 2 tablespoons salt

BEER BATTER

• 2 cups all-purpose flour
• 2 teaspoons cayenne pepper
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 18 ounces crisp beer, such as lager or pilsner (2 1/4 cups)
• Vegetable oil, for frying

How to make beer-battered fried chicken

1. In a large bowl, mix the buttermilk with the cayenne, black pepper and salt. Add the chicken and turn to coat. Let rest at room temperature for 2 hours or in fridge for 4 hours.
2. In a large bowl, whisk the flour with the garlic powder, onion powder, cayenne, salt and black pepper. Whisk in the beer to make a thin batter.
3. Drain the chicken and thoroughly pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat.
4. In a large, deep skillet, heat 1 inch of oil to 350°. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into the bowl. Fry the chicken in batches at 315°, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160°; about 18 minutes for wings and 20 minutes for thighs, breasts and drumsticks. Transfer the fried chicken to the rack and let stand for 5 minutes before serving.