Ingredients:

  • 3-4 lbs (1.3 - 1.8 kg) bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 4 cups (950 ml) buttermilk
  • 2 tablespoons (30 ml) hot sauce (e.g., Tabasco, Frank's RedHot)
  • 1 tablespoon (15 ml) kosher salt
  • 1 tablespoon (15 ml) black pepper
  • 1 teaspoon (5 ml) garlic powder
  • 1 teaspoon (5 ml) onion powder
  • 1/2 teaspoon (2.5 ml) cayenne pepper
  • 1/2 teaspoon (2.5 ml) paprika
  • 3 cups (360 g) all-purpose flour
  • 2 tablespoons (30 ml) cornstarch
  • 2 tablespoons (30 ml) paprika
  • 1 tablespoon (15 ml) garlic powder
  • 1 tablespoon (15 ml) onion powder
  • 1 tablespoon (15 ml) black pepper
  • 1 tablespoon (15 ml) white pepper
  • 1 tablespoon (15 ml) seasoning salt (e.g., Lawry's)
  • 2 teaspoons (10 ml) cayenne pepper (adjust to taste)
  • 1 teaspoon (5 ml) dried oregano
  • 1 teaspoon (5 ml) dried thyme
  • 1/2 teaspoon (2.5 ml) dried basil
  • 4-6 cups (950 ml - 1400 ml) vegetable oil or peanut oil, for frying

Instructions:

  1. Combine buttermilk, hot sauce, and spices in a large bowl. Submerge chicken pieces, ensuring they're fully covered. Cover and refrigerate for at least 3 hours, preferably overnight.
  2. In a large shallow dish, whisk together all-purpose flour, cornstarch, and all dredge spices. Ensure the mixture is evenly combined.
  3. Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure it adheres. Dip the dredged chicken back into the buttermilk marinade. Dredge again in the flour mixture, pressing again. Place dredged chicken on a wire rack while preparing the oil.
  4. Heat vegetable or peanut oil in a large pot or Dutch oven over medium-high heat to 325°F (160°C). Maintain this temperature throughout frying.
  5. Carefully place chicken pieces into the hot oil, being careful not to overcrowd the pot (3-4 pieces at a time). Fry for approximately 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  6. Remove chicken from the oil and place on a wire rack to drain excess oil. Let the chicken rest for a few minutes before serving.