Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs and drumsticks
  • 2 cups buttermilk
  • 2 tbsp hot sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 quart vegetable oil

Instructions:

  1. Combine buttermilk, hot sauce, salt, and pepper in a zip-top bag. Add chicken pieces, seal, and refrigerate for at least 4 hours.
  2. In a large bowl, whisk together flour, cornstarch, paprika, garlic powder, salt, and black pepper.
  3. Remove chicken from brine and press firmly into the flour mixture until thoroughly coated. For a thicker crust, dip back into buttermilk and coat in flour a second time.
  4. Heat oil in a skillet to 350°F (175°C). Fry chicken in batches without crowding the pan until the crust is mahogany and internal temperature reaches 165°F (74°C), approximately 12-15 minutes.
  5. Transfer chicken to a wire cooling rack and let rest for 5-10 minutes before serving.