Ingredients:

  • 500 ml (2 cups) Buttermilk (full fat preferred)
  • 1 Tbsp (15 g) Kosher Salt
  • 1 tsp (5 ml) Hot Sauce (e.g., Tabasco or Frank’s Red Hot)
  • ½ tsp Freshly Ground Black Pepper (for brine)
  • 4 kg (3 lbs) Mixed bone-in, skin-on chicken pieces
  • 250 g (2 cups) White Rice Flour
  • 125 g (1 cup) Corn Starch (or Tapioca Starch)
  • 1 Tbsp (15 g) Smoked Paprika
  • 1 Tbsp (15 g) Onion Powder
  • 1 Tbsp (15 g) Garlic Powder
  • 1 Tbsp (15 g) Celery Salt
  • 1 tsp (5 g) Dried Oregano
  • 1 tsp (5 g) Dried Thyme
  • ½ tsp (2.5 g) Cayenne Pepper (optional)
  • 1 tsp (5 g) Baking Powder
  • 1 Tbsp (15 g) Salt (for coating)
  • 1 tsp (5 g) Freshly Ground Black Pepper (for coating)
  • 8 - 2.5 L (60–85 fl oz) Neutral Cooking Oil (Peanut, Vegetable, or Rapeseed oil)

Instructions:

  1. Prepare and Brine the Chicken: Pat the chicken pieces completely dry. In a large bowl or Ziploc bag, combine the buttermilk, 1 Tbsp kosher salt, 1/2 tsp pepper, and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for a minimum of 2 hours, and up to 8 hours.
  2. Set up the Dredging Station: In a wide, shallow dish, combine all dry coating ingredients (rice flour, corn starch, smoked paprika, onion powder, garlic powder, celery salt, oregano, thyme, cayenne, baking powder, 1 Tbsp salt, and 1 tsp pepper). Whisk thoroughly.
  3. Double Dredge the Chicken: Remove a piece of chicken from the brine, allowing excess liquid to drip off. Press it firmly into the dry coating mix. Dip the coated chicken piece back into the residual buttermilk (quick dip only). Return the piece to the dry coating and press firmly again to form a thick, craggy layer. Shake off any excess.
  4. Rest the Coating: Place the dredged chicken onto a clean cooling rack. Repeat with all pieces. Allow the coated chicken to rest uncovered at room temperature for 15 minutes. This crucial step hydrates the coating and ensures it adheres during frying.
  5. Fry the Chicken: Pour the neutral oil into a heavy pot until 3–4 inches deep. Heat slowly until it reaches 175°C (350°F). Carefully lower 2–3 pieces of chicken into the oil using tongs (the temperature should settle around 165°C / 325°F). Fry small pieces for 8–10 minutes or large pieces for 12–15 minutes, turning occasionally, until the internal temperature reaches 74°C (165°F). Drain on a clean cooling rack and sprinkle immediately with salt.
  6. Rest and Serve: Let the chicken rest for 5 minutes before serving hot. Serve immediately while the coating is still shatteringly crisp.