Ingredients:
For the Chicken & Marinade:
3 lbs chicken pieces (bone-in, skin-on)
2 cups buttermilk
1 egg
1 tbsp hot sauce (e.g., Louisiana Hot Sauce or Frank’s RedHot)
1½ tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp cayenne pepper (optional for more heat)
For the Breading:
2 cups all-purpose flour
½ cup cornstarch (makes it extra crispy)
1½ tsp salt
1 tsp black pepper
1 tsp paprika
½ tsp cayenne pepper
½ tsp baking powder (optional, for lightness)
For Frying:
Vegetable oil, for deep frying (peanut or canola oil works well)
Instructions:
1. Marinate the Chicken (6 hours or overnight)
In a large bowl or zip-top bag, mix buttermilk, egg, hot sauce, and spices.
Add chicken pieces, coating well.
Cover and refrigerate for at least 6 hours or overnight for best flavor and tenderness.
2. Prepare the Breading
In a shallow dish or bowl, mix flour, cornstarch, and remaining dry seasonings.
Optional: Add a few tablespoons of the buttermilk marinade to the flour mix and rub with your fingers to create little “flakes” — this adds extra crunch to the final crust.
3. Bread the Chicken
Remove each piece of chicken from the marinade (let excess drip off).
Dredge thoroughly in the seasoned flour mixture, pressing it in to make sure it sticks well.
Place on a wire rack and let sit for 10–15 minutes. This helps the coating set.
4. Heat the Oil
Heat 2–3 inches of oil in a heavy pot or deep fryer to 325–350°F (163–177°C).
Don’t overcrowd the pot — fry in batches.
5. Fry the Chicken
Carefully place chicken into the hot oil.
Fry for 12–16 minutes, turning occasionally, until golden brown and cooked through (internal temp should reach 165°F / 74°C).
Adjust heat as needed to maintain oil temp.
6. Drain & Rest
Transfer fried chicken to a wire rack set over paper towels.
Let rest a few minutes before serving to keep it crispy.
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