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For the Breading:
- 2 cups all-purpose flour
- ½ cup cornstarch (for extra crispiness)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (adjust for desired heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
For Frying:
- 4 cups vegetable oil or peanut oil (for frying)
Directions
1. Marinate the Chicken
In a large bowl, whisk together the buttermilk, hot sauce, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 2 hours, or overnight for maximum flavor. The buttermilk helps tenderize the chicken while the spices infuse heat and flavor into the meat.
2. Prepare the Breading
In a shallow dish or large zip-top bag, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to ensure the spices are evenly distributed throughout the flour mixture.
3. Bread the Chicken
Remove the chicken pieces from the buttermilk marinade, letting any excess drip off. Coat each piece in the flour mixture, pressing the breading firmly onto the chicken to ensure an even, thick coating. Place the breaded chicken on a wire rack to rest for about 10–15 minutes. This step helps the breading adhere better when frying.
4. Heat the Oil
In a large, heavy-bottomed skillet or Dutch oven, heat the oil over medium-high heat to about 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small pinch of flour into the oil – it should sizzle and float to the surface immediately.
5. Fry the Chicken
Working in batches, carefully place the chicken pieces into the hot oil, being sure not to overcrowd the pan. Fry for 12–15 minutes, turning occasionally, until the chicken is golden brown and crispy, and the internal temperature reaches 165°F (74°C). Larger pieces like thighs may take a few minutes longer.
6. Drain and Serve
Transfer the fried chicken to a wire rack or paper towels to drain any excess oil. Let the chicken rest for a few minutes before serving so that it remains juicy on the inside while crispy on the outside.
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