Ingredients:

  • 3 lbs bone-in, skin-on chicken pieces (legs, thighs, breasts, wings)
  • 4 cups Buttermilk (full-fat preferred)
  • 2 tbsp Hot Sauce (e.g., Frank's or Louisiana style)
  • 1 tbsp Kosher Salt (for brine)
  • 3 cups All-Purpose Flour
  • 1/2 cup Cornstarch
  • 2 tsp Smoked Paprika
  • 2 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Thyme
  • 1/2 tsp Cayenne Pepper (or to taste)
  • 1 1/2 tsp Freshly Ground Black Pepper
  • 1 tbsp Kosher Salt (for dredge)
  • 4-6 cups Neutral High Smoke Point Oil (Peanut, Canola, or Vegetable) for frying

Instructions:

  1. Phase 1: Combine Brine: In a large container, whisk together 4 cups of buttermilk, 2 tbsp of hot sauce, and 1 tbsp of kosher salt.
  2. Marinate: Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for a minimum of 4 hours, or preferably overnight (up to 24 hours).
  3. Phase 2: Mix Dry Ingredients: In a wide, shallow dish, whisk together the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, black pepper, and 1 tbsp of kosher salt.
  4. Phase 3: Double Dip Coating: Remove chicken from buttermilk, allowing excess to drip off slightly. First Coat: Thoroughly press the chicken into the flour mixture, coating completely, then shake off excess.
  5. Re-Wet and Final Coat: Briefly dip the floured chicken back into the remaining buttermilk for just 2–3 seconds. Return the chicken to the flour and gently press and lightly pat the coating onto the chicken to create a thick, craggy crust.
  6. Set the Crust: Let the coated chicken rest on a wire rack for 15–20 minutes to allow the crust to set before frying.
  7. Phase 4: Heat Oil: Pour oil into a heavy-bottomed Dutch oven or skillet to a depth of about 2 inches. Heat oil slowly until it reaches exactly 325°F (163°C) on a deep-fry thermometer.
  8. Fry in Batches: Carefully lower 3–4 pieces of chicken into the hot oil using tongs. Do not overcrowd the pot. Adjust the heat as necessary to maintain oil temperature between 300°F and 315°F (149°C – 157°C).
  9. Cook Until Done: Fry for 10–15 minutes per batch, turning occasionally until deep golden brown and the internal temperature of the thickest part reaches 165°F (74°C).
  10. Rest: Remove chicken and place immediately onto a clean wire rack set over a baking sheet to drain and crisp. Let rest for 5 minutes before serving.