Ingredients:

  • 3 lbs mixed bone-in, skin-on chicken pieces
  • 3 cups full-fat buttermilk
  • 1 tablespoon Kosher salt (for brine)
  • 1 tablespoon flavourful hot sauce
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon baking powder
  • 2 tablespoons Kosher salt (for dredge)
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons sweet or smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 4-6 cups high smoke-point oil (peanut, canola, or vegetable)

Instructions:

  1. Prepare Marinade: In a large bowl or zip-top bag, whisk together the buttermilk, 1 tablespoon of salt, and hot sauce.
  2. Marinate Chicken: Submerge all chicken pieces completely in the buttermilk mixture. Cover and refrigerate for a minimum of 4 hours, up to 24 hours.
  3. Prep Oil Station: About 1 hour before cooking, place a wire rack over a baking sheet.
  4. Prepare Dredge: In a wide, shallow dish, whisk together the flour, cornstarch, baking powder, and the entire seasoning blend (2 tbsp salt, pepper, paprika, garlic/onion powder, cayenne) until fully uniform.
  5. Drain Chicken: Remove the chicken pieces from the buttermilk, allowing the excess to drip off slightly (do not rinse).
  6. Dredge Thoroughly: Working with one or two pieces at a time, dredge the chicken heavily in the seasoned flour mixture, pressing firmly to ensure the flour adheres well. Shake off any major excess.
  7. Rest: Place the coated chicken pieces directly onto the wire rack and let them rest on the counter for 15–20 minutes. This allows the crust to set.
  8. Heat Oil: Pour the oil into your Dutch oven (enough to reach about ½ inch depth). Heat the oil over medium-high heat until it reaches 325°F (160°C) on an instant-read thermometer.
  9. First Fry Batch: Gently place 3–4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pot. Work in batches.
  10. Maintain Temperature: Fry the chicken pieces, turning occasionally, maintaining the oil temperature between 300°F and 325°F (150°C – 160°C). Thighs/Drumsticks take about 12–15 minutes total.
  11. Check Doneness: The chicken is done when the crust is deep golden brown and an internal thermometer reads 165°F (74°C).
  12. Drain and Season: Remove the cooked chicken with tongs and place it immediately on the clean wire rack. Sprinkle lightly with a pinch of finishing salt while hot. Allow the oil to return to temperature before starting the next batch.