Ingredients:

  • 3 lbs Bone-in, skin-on chicken pieces
  • 2 tsp Kosher salt
  • 2 cups Full-fat buttermilk
  • 2 tbsp Fermented hot sauce
  • 1 large Egg
  • 1 tbsp Smoked paprika
  • 3 cups All-purpose flour
  • 1 cup Cornstarch
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tsp Cayenne pepper
  • 2 tsp Black pepper
  • 1 tbsp Salt
  • 1 quart Peanut or vegetable oil for frying

Instructions:

  1. Whisk the buttermilk, egg, and hot sauce in a large bowl. Submerge chicken pieces and refrigerate for 4 to 12 hours.
  2. In a separate large bowl, whisk the flour, cornstarch, garlic powder, onion powder, cayenne, black pepper, and salt.
  3. Drizzle 2–3 tablespoons of the marinade into the dry flour mixture and fluff with a fork to create small craggy crumbs.
  4. Remove chicken from marinade and dredge thoroughly in the flour mixture, pressing to adhere the clumps to the skin.
  5. Heat oil in a Dutch oven to 356°F (approximately 180°C). Fry chicken in batches for 15–20 minutes until the internal temperature reaches 165°F.
  6. Rest the chicken on a wire cooling rack for 5 minutes before serving to maintain crispness.