Ingredients
- 1 whole chicken, cut up (or 8 pieces of your favorite cuts)
- 2 tsp kosher salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 cups buttermilk
- 2 Tbsp hot sauce
- 2 cups all-purpose flour
- 1 cup cornstarch
- 2 tsp kosher salt
- 2 tsp paprika
- 2 tsp black pepper
- Peanut oil, for frying
- Flaked salt, for serving (optional)
Steps
- Place the chicken in a large bowl. Sprinkle with salt, garlic powder, and onion powder, then toss to coat.
- Add buttermilk and hot sauce, stir to combine. Cover and marinate in the fridge for at least 2 hours, ideally overnight.
- In a medium bowl, whisk together flour, cornstarch, salt, paprika, and black pepper. Set aside.
- Preheat a deep fryer to 325°F (or 300°F for cast iron). Fill with peanut oil or neutral frying oil.
- Remove chicken one piece at a time and let excess buttermilk drip off. Coat thoroughly in the flour mixture, shake off excess, and set aside for a few minutes until the coating looks slightly pasty.
- Fry in batches of 3–4 pieces, turning every few minutes, until golden brown. Dark meat takes about 12–14 minutes, white meat about 8–10 minutes.
- Chicken is done when the internal temperature reaches 165°F.
- Transfer to a paper towel-lined sheet tray and immediately sprinkle with flaked salt. Repeat with remaining pieces.
Yield
4 servings
Total Time
8 hours 24 minutes (10 min prep, 14 min cook, 8 hours marinating)