Ingredients:

  • 1 (3-4 pound) whole chicken, cut into 8 pieces (bone-in, skin-on)
  • 4 cups (950 ml) buttermilk, chilled
  • 2 tablespoons (30 ml) kosher salt
  • 1 tablespoon (15 ml) black pepper, freshly ground
  • 1 tablespoon (15 ml) hot sauce (e.g., Tabasco, Frank's RedHot)
  • 1 tablespoon (15 ml) smoked paprika
  • 1 teaspoon (5 ml) garlic powder
  • 3 cups (360 g) all-purpose flour
  • 1/2 cup (60 g) cornstarch
  • 2 tablespoons (30 ml) kosher salt
  • 1 tablespoon (15 ml) black pepper, freshly ground
  • 2 tablespoons (30 ml) smoked paprika
  • 1 tablespoon (15 ml) garlic powder
  • 1 tablespoon (15 ml) onion powder
  • 1 teaspoon (5 ml) cayenne pepper (optional, for heat)
  • 4-6 cups (950ml - 1.4 litres) vegetable oil or peanut oil, for frying

Instructions:

  1. Cut the chicken into 8 pieces. Rinse and pat dry.
  2. In a large bowl, whisk together the buttermilk, salt, pepper, hot sauce, smoked paprika, and garlic powder.
  3. Submerge the chicken pieces in the buttermilk marinade, ensuring they are fully covered. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight.
  4. In a shallow dish, whisk together the flour, cornstarch, salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).
  5. Remove the chicken from the buttermilk marinade, letting any excess drip off. Dredge each piece in the flour mixture, ensuring it is completely coated. Place the dredged chicken on a wire rack.
  6. Dredge each piece once again in the flour mixture for a very thick coating. This is the key to extra crispy chicken.
  7. In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat to 325°F (160°C). Use a deep-fry thermometer to monitor the temperature.
  8. Carefully add the chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry in batches.
  9. Maintain the oil temperature as close to 325°F (160°C) as possible. Adjust the heat as needed.
  10. Cook the chicken for about 6-8 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to ensure doneness.
  11. Remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil.
  12. Serve immediately and enjoy!