Crispy Buttermilk Fried Chicken

Ingredients

• 3 pounds Chicken pieces (thighs, drumsticks, and breasts)
• 2 cups Buttermilk
• 1 tablespoon Hot sauce
• 3 cups All-purpose flour
• 1/2 cup Cornstarch
• 2 teaspoons Smoked paprika
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• 1/2 teaspoon Cayenne pepper
• 2 teaspoons Kosher salt
• 1 teaspoon Black pepper
• 1 quart Peanut oil or vegetable oil for frying

Instructions

1. 1

   In a large bowl, whisk together the buttermilk and hot sauce. Submerge the chicken pieces in the mixture, cover, and refrigerate for at least 4 hours or overnight.

2. 2

   In a separate large shallow dish or heavy-duty paper bag, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper.

3. 3

   Remove the chicken from the buttermilk, allowing the excess to drip off, then dredge each piece thoroughly in the seasoned flour mixture until fully coated.

4. 4

   Place the coated chicken on a wire rack and let it rest for 15-20 minutes; this helps the coating stick and prevents it from falling off during frying.

5. 5

   Fill a large cast-iron skillet or Dutch oven with about 2 inches of oil and heat to 350°F (175°C).

6. 6

   Carefully place 3-4 pieces of chicken in the hot oil, being careful not to overcrowd the pan, which would drop the temperature too low.

7. 7

   Fry the chicken for 12-15 minutes, turning occasionally, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C).

8. 8

   Drain the fried chicken on a clean wire rack over a baking sheet to maintain crispiness, and season with an extra pinch of salt while hot.