Coated in a dry barbecue rub before frying for deep, smoky wood-fired notes.
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In a small bowl, whisk together the smoked paprika, brown sugar, garlic powder, onion powder, chipotle powder, salt, and pepper to create the smoky dry rub.
Place the chicken pieces in a large bowl and toss with half of the dry rub mixture until evenly coated.
Pour the buttermilk over the seasoned chicken, cover, and refrigerate for at least 4 hours or overnight to tenderize.
In a separate shallow dish, whisk together the flour, cornstarch, and the remaining half of the dry rub mixture.
Remove chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing firmly to adhere the coating.
Heat the oil in a heavy cast-iron skillet or Dutch oven to 350 degrees Fahrenheit.
Fry the chicken in batches for 12-15 minutes, turning occasionally, until the internal temperature reaches 165 degrees Fahrenheit and the crust is dark mahogany.
Drain the fried chicken on a wire rack for 5 minutes before serving to maintain the smoky, crispy texture.
