Ingredients:

  • 3 lbs chicken pieces (thighs, drumsticks, or breasts)
  • 2 cups full-fat buttermilk
  • 1 tbsp kosher salt
  • 1 tbsp smoked paprika
  • 1 tbsp vinegar-based hot sauce
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 2 tsp salt
  • 1 quart peanut oil

Instructions:

  1. In a large bowl, whisk together buttermilk, 1 tablespoon kosher salt, smoked paprika, and hot sauce. Add chicken pieces, ensuring they are fully submerged. Marinate for at least 4 hours (or up to 24 hours in advance).
  2. In a separate large shallow dish, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, cayenne pepper, black pepper, and 2 teaspoons salt.
  3. Perform the liquid-flick technique: Drizzle 2-3 tablespoons of the buttermilk brine into the flour mixture and toss with a fork to create small, shaggy clumps.
  4. Remove chicken from brine and dredge each piece in the flour mixture, pressing firmly to ensure the shaggy bits adhere to the meat.
  5. Place breaded chicken on a wire rack and let rest for 15 minutes to allow the coating to hydrate and set.
  6. Heat 1 quart of oil in a heavy-bottomed pot or Dutch oven to 325°F (163°C).
  7. Fry chicken in batches to avoid crowding. Cook for 15-20 minutes, turning occasionally, until the crust is mahogany brown and the internal temperature reaches 165°F.
  8. Drain on a clean wire rack over a baking sheet for 5 minutes before serving.