Ingredients:

  • 4 cups (950 ml) Buttermilk
  • 2 tablespoons (30 ml) Kosher salt
  • 1 tablespoon (15 ml) Granulated sugar
  • 1 teaspoon (5 ml) Black peppercorns, crushed
  • 1 teaspoon (5 ml) Garlic powder
  • 1 teaspoon (5 ml) Onion powder
  • 1/2 teaspoon (2.5 ml) Hot sauce (e.g., Tabasco)
  • 2-3 lbs (900-1350g) Bone-in, skin-on chicken pieces (thighs, drumsticks, breasts, wings)
  • 2 cups (250g) All-purpose flour (plain flour)
  • 1/2 cup (60g) Cornstarch (cornflour)
  • 2 tablespoons (24g) Paprika (sweet or smoked, your preference)
  • 1 tablespoon (12g) Garlic powder
  • 1 tablespoon (12g) Onion powder
  • 1 tablespoon (15 ml) Dried thyme
  • 1 tablespoon (15 ml) Dried oregano
  • 2 teaspoons (10 ml) Black pepper, freshly ground
  • 1 teaspoon (5 ml) Cayenne pepper (optional, for heat)
  • 2 large Eggs, lightly beaten
  • Vegetable oil or Peanut oil, for frying (approx. 4-6 cups / 950ml-1400ml)

Instructions:

  1. Prepare the Buttermilk Brine: Combine buttermilk, salt, sugar, peppercorns, garlic powder, onion powder, and hot sauce in a large bowl or zip-top bag. Whisk to dissolve salt and sugar.
  2. Brine the Chicken: Place the chicken pieces in the buttermilk brine, ensuring they are fully submerged. Refrigerate for at least 2 hours, or up to 4 hours.
  3. Prepare the Dredging Station: In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, pepper, and cayenne pepper (if using). In a separate shallow dish, lightly beat the eggs.
  4. Dredge the Chicken: Remove chicken from the brine, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. Dip in the beaten egg, then dredge again in the flour mixture, ensuring a complete and even coating. Place the dredged chicken on a wire rack.
  5. Heat the Oil: Heat vegetable or peanut oil in a large, heavy-bottomed pot or deep fryer to 325-350°F (160-175°C).
  6. Fry the Chicken: Carefully lower the chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  7. Drain and Rest: Remove the fried chicken from the oil and place on a wire rack lined with paper towels to drain excess oil. Let rest for 5-10 minutes before serving.