Ingredients:

  • 3 lbs bone-in, skin-on chicken pieces (legs, thighs, wings, breasts)
  • 2 cups full-fat buttermilk
  • 1 Tbsp hot sauce
  • 1 tsp Kosher salt (for marinade)
  • 2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup cornstarch
  • 1 Tbsp smoked paprika
  • 1 Tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 1/2 tsp freshly ground black pepper
  • 1 Tbsp Kosher salt (for dredge)
  • 4–5 cups neutral high smoke-point oil (Peanut, Canola, or Vegetable)

Instructions:

  1. Pat chicken pieces completely dry with paper towels. In a large bowl, combine buttermilk, hot sauce, and 1 tsp salt. Submerge chicken, ensuring pieces are fully coated. Cover and refrigerate for a minimum of 4 hours, preferably overnight (up to 24 hours).
  2. In a separate wide, shallow bowl, thoroughly whisk together all dry dredge ingredients: flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and 1 Tbsp salt.
  3. Remove chicken pieces from the buttermilk marinade, allowing excess liquid to drip off briefly (do not rinse). Place directly into the flour mixture. Press the flour firmly onto all surfaces of the chicken. Shake off the excess.
  4. Dip the floured chicken pieces quickly back into the remaining buttermilk mixture (just a quick dip—5 seconds max!). Immediately return the pieces to the flour mixture. Press and gently scrunch the flour onto the chicken to create craggy edges. Set aside on a clean tray for 15 minutes to let the coating set.
  5. Pour oil into your heavy skillet to a depth of about 1.5 inches. Heat oil over medium-high heat until it reaches a steady 325°F (160°C). Use an instant-read thermometer.
  6. Carefully place 3–4 pieces of chicken into the hot oil, ensuring not to overcrowd the pan. Fry for approximately 6–8 minutes per side, turning gently with tongs.
  7. Continue frying, adjusting heat as necessary to maintain 300°F–325°F. Chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the meat.
  8. Remove chicken using tongs and place immediately onto a wire rack set over a baking sheet. Season lightly with a sprinkle of salt while hot. Allow to rest for 5–10 minutes before serving.