Instructions:
- Butterfly or lightly pound the chicken breasts to an even thickness (about ¾ inch) for consistent cooking.
- Marinate: Combine buttermilk, hot sauce, and 1 teaspoon of salt in a container. Submerge chicken, cover, and refrigerate for a minimum of 4 hours, up to 24 hours.
- Mix the Dredge: In a wide, shallow dish, whisk together all dry seasoning mix ingredients: flour, paprika, garlic powder, onion powder, pepper, cayenne, and 1 teaspoon salt.
- Heat the Oil: Pour oil into the Dutch oven to a depth of 1.5 inches. Heat over medium-high heat until it reaches exactly 325°F (163°C) using an instant-read thermometer.
- First Coat: Remove chicken from buttermilk, letting excess drip off. Heavily press chicken into the seasoned flour, ensuring it’s fully coated.
- The Double Dip: Briefly dunk the floured chicken back into the leftover buttermilk for just 2-3 seconds, then return it to the flour mixture. Press firmly and wiggle gently to build those crucial crispy edges.
- Rest: Set the dredged chicken aside on a plate for 10 minutes before frying to allow the coating to adhere properly.
- Fry in Batches: Carefully lower 2 pieces of chicken into the oil. Maintain oil temperature between 300°F and 315°F (149°C – 157°C) throughout the cooking process.
- Cook Through: Fry for approximately 6–9 minutes per side, turning only once, until deep golden brown and crunchy.
- Check Doneness and Rest: Remove chicken when the internal temperature reaches 160°F (71°C). Transfer immediately to a wire rack set over a baking sheet. Sprinkle lightly with flaky sea salt and let rest for 5-10 minutes before serving.