1wholechicken, cut up(or 8 pieces of your favorite cuts of chicken)
peanut oil for frying
Place the chicken in a large bowl. Add the salt, garlic powder, and onion powder, toss to coat the chicken in the spices.
Add the buttermilk and hot sauce to the bowl, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight.
In a medium-sized bowl, whisk together the flour, cornstarch, and black pepper. Set aside.
Fill up your deep fryer (deep cast iron skillet or dutch oven) with peanut oil (or frying oil of your choice) and preheat to 350°F.
Taking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess.
Carefully add the piece of chicken to the deep fryer. Fry until golden brown, turning every few minutes.
You will need to fry in batches so you do not overcrowd the fryer. Chicken is done when golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat takes about 12-14 minutes and white meat takes 8-10 minutes.
When the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces.
You can let this soak for a minimum of 2 hours but the key to the best flavor is letting it soak overnight.
The mixture of the cornstarch and flour helps give it that extra crunchy exterior.
We love sprinkling extra salt after the chicken has been fried, it gives it extra flavor, this is optional.
We used a whole cut up chicken, you can buy it that way or break down your own.
Peanut oil is the best for frying this recipe but canola or vegetable work as well.
I deep fry my chicken in a deep fryer but you can also do this in a large cast iron pan as well.
Buttermilk is absolutely necessary for this to turn out moist. If you cannot find buttermilk you can make your own by mixing 1 cup of regular milk with 1 tablespoon of vinegar and let it sit for 5-10 minutes, then stir.