Instructions
Step 1. In a large bowl, whisk together the buttermilk, hot sauce, salt, black pepper, paprika, garlic powder, and onion powder.
Step 2. Add the chicken pieces to the marinade, ensuring they are completely coated.
Step 3. Cover and refrigerate for at least 4 hours or overnight for the best flavor and tenderness.
Step 4. In a separate large bowl, combine the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and black pepper.
Step 5. Remove the chicken from the marinade and allow excess liquid to drip off.
Step 6. Dredge each chicken piece thoroughly in the flour mixture, pressing the coating onto the chicken.
Step 7. For an extra crispy crust, dip the coated chicken back into the buttermilk and dredge again in the flour mixture.
Step 8. Place the coated chicken on a wire rack and let it rest for 15 minutes.
Step 9. Heat 2 to 3 inches of vegetable oil in a large Dutch oven or deep fryer to 350°F (175°C).
Step 10. Carefully lower the chicken into the hot oil in batches, avoiding overcrowding.
Step 11. Fry the chicken for 12 to 15 minutes per side, maintaining an oil temperature between 325°F and 350°F (163°C to 175°C).
Step 12. Cook until the coating is deep golden brown and the internal temperature reaches 165°F (74°C).
Step 13. Transfer the fried chicken to a wire rack placed over a baking sheet to drain excess oil.
Step 14. Allow the chicken to rest for 5 minutes before serving.
Step 15. Serve hot and enjoy the crispy, flavorful coating.
Storage and Reheating Tips
Store leftover fried chicken in an airtight container in the refrigerator for up to 4 days.
Reheat in a 375°F (190°C) oven for 15 to 20 minutes or in an air fryer for 6 to 8 minutes to restore crispiness.
Avoid microwaving whenever possible, as it can soften the crispy coating.
Freeze cooked fried chicken in a freezer-safe container for up to 3 months.
Thaw overnight in the refrigerator before reheating for the best texture and flavor.
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