Classic Fried Chicken for a Picnic

Ingredients:

Marinade

• 1 chicken, cut into 8-10 pieces (about 1.8 kg)
• 2 teaspoons of sugar
• 2 teaspoons coarse salt
• A little hot sauce
• 3 cups of sour milk

Batter

• 1 cup flour
• 1 cup cornstarch
• 2 tsp baking powder
• 2 teaspoons coarse salt
• 1 teaspoon ground black pepper
• 1 tsp smoked sweet paprika
• 1/4 teaspoon chili de arbol powder
• 1 and 3/4 cups cold water
• 10 tbsp. canola oil
• Fine sea salt

Preparation:

1. For the marinade: In a large bowl, combine the buttermilk, sugar, salt, and hot sauce. Stir. Add the chicken and stir again until the pieces are completely coated with the marinade. Cover and refrigerate for at least 4 hours or up to 24 hours. Stir the chicken occasionally.
2. Remove the chicken from the marinade and pat dry completely. Place the pieces on a wire rack set over a rimmed baking sheet and let them rest at room temperature for 30 minutes before roasting.
3. For the batter: In a large bowl, combine flour, cornstarch, baking powder, salt, pepper, paprika, and chile de árbol. Slowly whisk in water and mix until smooth. Let the dough rest for 15 minutes at room temperature.
4. Heat oil in a large Dutch oven to 180°C. Place half the chicken in the batter.
5. Remove the chicken pieces from the batter one at a time (allowing any excess batter to drip back into the bowl) and carefully lower them into the oil. Fry the chicken, adjusting the heat to maintain the desired temperature (between 150-160°C (300-320°F) on a thermometer), until golden brown and cooked through, about 12 minutes. Place the chicken pieces on paper towels to absorb excess oil, then transfer them to a wire rack set on a rimmed baking sheet and sprinkle with a little sea salt.
   
   Bring the oil back to 180°C and fry the remaining chicken.