Ingredients:

  • 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 4 cups buttermilk
  • 2 tablespoons hot sauce (such as Tabasco)
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 teaspoon cayenne pepper (optional, for heat)
  • 2 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 4 cups vegetable oil (or peanut oil, for a richer flavor)

Instructions:

  1. In a large bowl, combine buttermilk, hot sauce, salt, pepper, garlic powder, and onion powder. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or ideally overnight (up to 24 hours).
  2. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper (if using), baking powder, salt, and pepper.
  3. Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat over medium-high heat until the oil reaches 325°F (163°C). Use a deep-fry thermometer to monitor the temperature.
  4. Remove chicken pieces from the buttermilk marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to ensure the chicken is fully coated. Double dredge if desired for extra crispiness (dip back in buttermilk, then back in flour).
  5. Carefully place chicken pieces in the hot oil, being careful not to overcrowd the pot (fry in batches). Maintain the oil temperature between 300°F (149°C) and 325°F (163°C).
  6. Fry chicken for approximately 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Use a meat thermometer to check for doneness.
  7. Remove chicken from the oil and place on a wire rack to drain excess oil. Let rest for 5-10 minutes before serving.