Ingredients:

  • 2 cups buttermilk
  • 2 tbsp hot sauce
  • 1 tbsp kosher salt
  • 1 tsp smoked paprika
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 1 tsp cayenne pepper
  • 1 tbsp salt
  • 1 tsp black pepper
  • 3 lbs bone-in, skin-on chicken pieces
  • 1 quart peanut oil

Instructions:

  1. Combine buttermilk, hot sauce, salt, and smoked paprika in a large bowl. Submerge the chicken pieces fully, cover, and refrigerate for 2 hours.
  2. Whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper in a separate bowl.
  3. Remove chicken from the brine, allowing excess liquid to drip off, then press firmly into the flour mixture until fully coated.
  4. For an extra-thick crust, dip the coated chicken back into the buttermilk for one second and coat in the flour mixture a second time.
  5. Heat peanut oil in a cast iron skillet to 350°F (177°C).
  6. Fry dark meat (thighs/legs) for 12–15 minutes and white meat (breasts/wings) for 8–12 minutes, flipping halfway through, until internal temperature reaches 165°F and the exterior is mahogany brown.
  7. Transfer chicken to a wire cooling rack to maintain crispness.