Ingredients:

  • 3.5 lbs bone-in, skin-on chicken parts (thighs, drumsticks, and halved breasts)
  • 2 cups whole buttermilk
  • 2 tbsp Kosher salt
  • 2 tbsp fermented Louisiana-style hot sauce
  • 1 large egg
  • 3 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp baking powder
  • 2 tsp freshly ground black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 2 quarts peanut oil for frying

Instructions:

  1. In a large bowl, whisk together the buttermilk, salt, hot sauce, and egg. Submerge chicken pieces in the brine, cover, and refrigerate for 4 to 24 hours.
  2. In a large shallow dish, whisk together the flour, cornstarch, baking powder, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
  3. Drizzle 3 tablespoons of the buttermilk brine into the flour mixture and rub with your fingers to create small nubbly clumps for extra texture.
  4. Remove chicken from brine one piece at a time, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing to ensure clumps adhere.
  5. Heat 2 inches of peanut oil in a large Dutch oven to 350°F (175°C). Fry chicken in batches, maintaining an oil temperature between 300°F and 325°F.
  6. Cook until the crust is deep golden brown and the internal temperature reaches 165°F (74°C) for breasts or 175°F (80°C) for thighs, approximately 12 to 15 minutes.
  7. Transfer chicken to a wire cooling rack set over a baking sheet to drain and rest for 5 to 10 minutes before serving.