Ingredients Chicken Whole Chicken Best-Ever Cold Fried Chicken Be the first to rate & review! Food & Wine’s Justin Chapple likes making extra-crispy chicken that retains its crunch in the fridge, so it’s ideal for picnics or just eating right out of the icebox. Slideshow: More Fried Chicken Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on August 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Active Time: 1 hrs 15 mins Total Time: 1 hrs 45 mins Yield: 4 to 6 Ingredients 1 quart buttermilk Kosher salt Pepper Two 3-pound whole chickens, cut into 8 pieces each 3 cups all-purpose flour 1 tablespoon hot paprika 1 1/2 teaspoons onion powder 1 1/2 teaspoons garlic powder 48 ounces all-vegetable shortening or canola oil, for frying Hot sauce and assorted pickles, for serving Directions In a large bowl, whisk the buttermilk with 1 1/2 tablespoons of salt and 2 teaspoons of pepper. Add the chicken. Cover with plastic wrap and refrigerate overnight. In another large bowl, whisk the flour, paprika, onion powder and garlic powder with 1 tablespoon of salt and 2 teaspoons of pepper. Spoon 1/4 cup of the buttermilk marinade into the dry ingredients and mix until the dry ingredients look slightly shaggy. Remove 1 piece of chicken from the buttermilk, letting the excess drip back into the bowl. Dredge in the flour mixture, pressing to help it adhere. Transfer to a baking sheet. Repeat with the remaining chicken pieces. Let stand for 30 minutes. Line a large baking sheet with paper towels and set a rack on top. In a large saucepan, heat the shortening to 325°. Fry the chicken in batches at around 320°, turning occasionally, until golden and an instant-read thermometer inserted in the thickest piece registers 160°, about 15 minutes. Transfer to the rack to drain. Let cool, then refrigerate for at least 2 hours or overnight. Serve with hot sauce and assorted pickles. Make Ahead The fried chicken can be refrigerated for up to 2 days. Rate it Print