Crispy Fried Chicken

Instructions

1. 1

   In a large bowl, combine 2 cups buttermilk and 2 teaspoons hot sauce. Add 3 lbs chicken pieces, turning to coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for maximum flavor and tenderness.

2. 2

   In a shallow dish, whisk together 2 cups all-purpose flour, ½ cup cornstarch, 2 teaspoons smoked paprika, 1½ teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon salt, and 1 teaspoon black pepper. Remove chicken from the buttermilk one piece at a time, allowing excess to drip off, then dredge in the flour mixture, pressing firmly to create a thick coating. Place the coated chicken on a wire rack and let it rest for 10 minutes.

3. 3

   In a large cast-iron skillet, heat about 4 cups of vegetable oil over medium heat until it reaches 325°F (160°C). Carefully add chicken pieces in batches, ensuring not to crowd the skillet. Fry the chicken for 12–15 minutes, turning every 3–4 minutes, until the coating is dark golden brown and an instant-read thermometer reads 165°F (74°C) in the thighs and 160°F (71°C) in the breasts.

4. 4

   Once cooked, remove the chicken from the skillet and drain it on a wire rack to maintain crispiness. Immediately sprinkle salt over the hot chicken to enhance flavor. Allow the chicken to rest for a few minutes before serving.

5. 5

   Serve the crispy fried chicken with your choice of sides, such as coleslaw or biscuits, and enjoy the crunchy, flavorful coating.