The Crispiest Fried Chicken

Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.

Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.

Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.

30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.

Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.

In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.

In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.

Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.

Add 2–3 pieces of chicken to the hot oil and fry for 7–10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.

Enjoy!