Instructions
Step 1. In a large bowl, combine the buttermilk, hot sauce, 2 teaspoons salt, 1 teaspoon black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
Step 2. Add the chicken pieces to the buttermilk mixture, ensuring they are fully coated.
Step 3. Cover and refrigerate for at least 4 hours, preferably overnight.
Step 4. In a separate large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
Step 5. Remove the chicken from the marinade, allowing excess liquid to drip off.
Step 6. Dredge each piece thoroughly in the seasoned flour mixture, pressing the coating firmly onto the chicken.
Step 7. For extra crispiness, dip the coated chicken back into the buttermilk marinade and then into the flour mixture a second time.
Step 8. Place the coated chicken on a wire rack and let it rest for 15 minutes to help the coating adhere.
Step 9. Heat 2 to 3 inches of vegetable oil in a large heavy-bottomed pot or deep fryer to 350°F (175°C).
Step 10. Fry the chicken in batches, avoiding overcrowding the pot.
Step 11. Cook drumsticks and thighs for 12–15 minutes, turning occasionally, until deeply golden brown and the internal temperature reaches 165°F (74°C).
Step 12. Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil.
Step 13. Allow the chicken to rest for 5 minutes before serving.
Step 14. Serve hot and enjoy the extra crispy crust.
Storage and Reheating Tips
Store leftover fried chicken in an airtight container in the refrigerator for up to 4 days.
To maintain crispiness, reheat in a 375°F (190°C) oven or air fryer for 10–15 minutes.
Avoid microwaving when possible, as it can soften the crispy coating.
Freeze cooled fried chicken in freezer-safe containers for up to 3 months.
Thaw overnight in the refrigerator before reheating for the best texture and flavor.
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