Ingredients

• 1 whole chicken, cut into pieces (or 8 pieces of your preferred 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 (or any neutral oil, for frying)
• Flaked salt (optional, for finishing)

Instructions

1. Season the Chicken:
   Place the chicken pieces in a large bowl. Sprinkle with 2 teaspoons each of salt, garlic powder, and onion powder. Toss until evenly coated.
2. Marinate:
   Pour in the buttermilk and hot sauce. Stir to coat all the chicken thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours (overnight is best for deeper flavor and tenderness).
3. Make the Dredge:
   In a separate bowl, combine the flour, cornstarch, 2 teaspoons salt, paprika, and black pepper. Mix well and set aside.
4. Prepare the Oil:
   Heat peanut oil in a deep fryer or large cast iron skillet to 325°F. If using a skillet, monitor closely to avoid overheating—cast iron holds heat very well.
5. Dredge the Chicken:
   Remove chicken from the marinade one piece at a time, letting the excess drip off. Coat each piece in the flour mixture, pressing lightly to help the coating stick. Shake off any excess. Let the coated chicken sit for 5-10 minutes—this helps the coating stick better during frying.
6. Fry in Batches:
   Carefully lower 3–4 pieces of chicken into the hot oil. Do not overcrowd. Fry, turning occasionally, until golden brown and crispy.
   • White meat: 8–10 minutes
   • Dark meat: 12–14 minutes
     Use a meat thermometer to ensure an internal temperature of 165°F.
7. Drain and Finish:
   Transfer cooked chicken to a paper towel-lined tray. While still hot, sprinkle lightly with flaked salt if desired. Repeat with remaining chicken.

Tips for Best Results

• Marinate overnight for the juiciest, most flavorful chicken.
• Cornstarch + flour = extra crispy coating. For a softer crust, skip the cornstarch.
• No buttermilk? Make your own: combine 1 cup milk with 1 tablespoon vinegar or lemon juice. Let sit 5–10 minutes.
• Oil too hot? If the coating browns too quickly, reduce heat slightly. A thermometer helps maintain ideal frying temperature.
• No deep fryer? Use a large, heavy-bottomed skillet. Monitor heat closely.

Nutrition
Calories: 727 kcal | Carbohydrates: 61g | Protein: 43g | Fat: 33g | Saturated Fat: 10g |
Cholesterol: 80mg | Sodium: 1598mg | Potassium: 568mg | Fiber: 2g | Sugar: 6g |
Vitamin A: 1384 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg