fried chicken

In a large bowl, whisk together the full-fat buttermilk, hot sauce, kosher salt, black pepper, garlic powder, and smoked paprika until smooth. Add the chicken pieces, ensuring every piece is completely submerged in the liquid. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight (up to 12 hours). The lactic acid in the buttermilk breaks down tough protein fibers while deep-seasoning the meat.

In a wide shallow dish or baking dish, whisk together the all-purpose flour, cornstarch, baking powder, and all dredge seasonings until thoroughly blended. Drizzle 3 to 4 tablespoons of the buttermilk marinade from the chicken bowl directly into the flour mixture. Rub the liquid into the flour with your fingertips to form small, shaggy clumps. These small clusters stick to the chicken skin and transform into ultra-crispy craggy bits during frying.

Remove one piece of chicken from the buttermilk marinade, allowing the excess liquid to drip off. Place the chicken into the seasoned flour mixture and press firmly on all sides so the flour adheres thoroughly. Shake off any excess flour, dip the piece back into the buttermilk for 2 seconds, and then press it firmly into the flour mixture a second time. Transfer the double-coated chicken piece to a wire rack set inside a baking sheet. Repeat for all pieces. Let the breaded chicken rest at room temperature for 15 to 20 minutes so the coating hydrates and clings tightly to the chicken skin.

Pour high smoke-point oil into a deep Dutch oven or heavy cast-iron skillet until it reaches about 2 inches deep. Heat the oil over medium-high heat until a deep-fry thermometer reads exactly $350^\circ\text{F}$ ($177^\circ\text{C}$). Set up a second clean wire cooling rack placed over a paper-towel-lined baking sheet nearby for draining the finished chicken.

Working in carefully spaced batches (do not overcrowd the pot; fry 3 to 4 pieces at once), gently lower the chicken into the hot oil away from you. The oil temperature will drop immediately to around $300^\circ\text{F}$–$325^\circ\text{F}$. Adjust your stove burner heat to keep the oil steadily between $325^\circ\text{F}$ and $335^\circ\text{F}$.

• Dark meat (thighs and drumsticks): Fry for 14 to 16 minutes, turning occasionally with tongs.

• White meat (breasts and wings): Fry for 12 to 14 minutes.

The chicken is fully cooked when the crust turns deep golden brown and an instant-read thermometer inserted into the thickest part (without touching the bone) reads $165^\circ\text{F}$ ($74^\circ\text{C}$) for breasts and $175^\circ\text{F}$ ($79^\circ\text{C}$) for thighs.

Transfer the fried chicken to the prepared wire rack using metal tongs. Immediately sprinkle a light pinch of flaky sea salt over the hot crust while the oil is still glistening on the surface. Allow the chicken to rest on the wire rack for 8 to 10 minutes before serving. Resting on a wire rack prevents moisture from building up beneath the crust, keeping the underside crisp instead of soggy.