Ingredients:

  • 3 lbs (1.36 kg) bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 4 cups (950ml) buttermilk
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon hot sauce (such as Frank's RedHot), optional
  • 3 cups (360g) all-purpose flour
  • 1 cup (120g) cornstarch
  • 3 tablespoons paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 4-6 cups (950ml-1.4L) vegetable oil or peanut oil (for frying)
  • 1 cup Panko Bread Crumbs (Optional)

Instructions:

  1. Combine buttermilk, salt, pepper, garlic powder, and hot sauce (if using) in a large bowl. Add chicken pieces, ensuring they are fully submerged. Marinate in the refrigerator for at least 4 hours, or preferably overnight (up to 24 hours).
  2. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, salt, pepper, and cayenne pepper (if using). If using Panko, mix with half of the dredge mix.
  3. Remove chicken from buttermilk marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure it adheres well. If using Panko, toss after the first dredge. Repeat the dredging process for an extra-crispy coating (double-dredging).
  4. Heat vegetable oil or peanut oil in a deep fryer or large pot to 325°F (163°C). Maintain consistent temperature throughout frying.
  5. Carefully add chicken pieces to the hot oil, being careful not to overcrowd the fryer (fry in batches).
  6. Fry for 6-8 minutes per side for smaller pieces (drumsticks, thighs), and 8-10 minutes per side for larger pieces (breasts), until golden brown and the internal temperature reaches 165°F (74°C).
  7. Remove chicken from oil and place on a wire rack to drain excess oil. Let rest for 5-10 minutes before serving.