Ingredients:

  • 8 pieces bone-in, skin-on chicken thighs and drumsticks
  • 2 cups whole buttermilk
  • 1 large egg, beaten
  • 2 tbsp Louisiana style hot sauce
  • 1 tbsp fine sea salt
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tbsp smoked paprika
  • 1 tbsp white pepper
  • 1 tbsp garlic salt
  • 1 tbsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp ground ginger
  • 1 tsp mustard powder
  • 1 tsp celery salt
  • 1/2 tsp black pepper
  • 1/2 tsp MSG
  • 2 quarts peanut oil

Instructions:

  1. Whisk the buttermilk, egg, hot sauce, and salt in a large bowl. Submerge the chicken pieces, ensuring they are fully covered. Let them sit at room temperature for 30 minutes to allow the osmotic flash-brine to penetrate.
  2. In a separate large bowl, whisk together the all-purpose flour, cornstarch, smoked paprika, white pepper, garlic salt, onion powder, oregano, thyme, ginger, mustard powder, celery salt, black pepper, and MSG.
  3. Drizzle 2-3 tablespoons of the buttermilk brine into the dry flour mixture and toss with a fork to create small clumps or 'crags' for extra texture.
  4. Remove chicken from the brine, allowing excess to drip off, and dredge thoroughly in the seasoned flour mixture, pressing the coating onto the meat.
  5. Heat peanut oil in a Dutch oven to 350°F (175°C). Fry chicken in batches for 12-15 minutes, or until the internal temperature reaches 175°F (79°C).
  6. Drain the chicken on a wire cooling rack set over a baking sheet for 5 minutes before serving to maintain crust integrity.