Ingredients:

  • 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
  • 2 cups full-fat buttermilk
  • 1 tbsp hot sauce
  • 1 large egg
  • 2 tsp sea salt
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 2 tsp freshly cracked black pepper
  • 2 cups peanut oil

Instructions:

  1. In a large bowl, whisk together the buttermilk, egg, salt, and hot sauce. Submerge the chicken pieces fully and let sit at room temperature for 15 minutes.
  2. In a shallow dish, whisk the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, and black pepper.
  3. Remove chicken from the buttermilk wash, allowing excess to drip off. Press firmly into the flour mixture. For a thicker crust, perform a double-dredge by dipping back into buttermilk and then flour again.
  4. Place coated chicken on a tray and let rest for 10 minutes to set the breading.
  5. Heat 1 inch of peanut oil in a 12-inch cast iron skillet to 350°F (175°C).
  6. Carefully lower chicken into the oil and fry until the internal temperature reaches 165°F, turning occasionally to ensure even browning.