Ingredients:

• 1 whole chicken, cut into pieces (or 8 pieces of your preferred cuts)
• 2 teaspoons kosher salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 cups buttermilk
• 2 tablespoons hot sauce
• 2 cups all-purpose flour
• 1 cup cornstarch
• 2 teaspoons kosher salt
• 2 teaspoons paprika
• 2 teaspoons black pepper
• Peanut oil (for frying)
• Flaked salt (optional, for serving)

Instructions:

1. In a large bowl, place the cut-up chicken. Sprinkle 2 teaspoons of kosher salt, 2 teaspoons of garlic powder, and 2 teaspoons of onion powder over the chicken. Toss to coat evenly.
2. Add 2 cups of buttermilk and 2 tablespoons of hot sauce to the chicken. Stir everything together to combine. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though marinating overnight will yield the best flavor.
3. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 cup of cornstarch, 2 teaspoons of kosher salt, 2 teaspoons of paprika, and 2 teaspoons of black pepper. Set this mixture aside.
4. Fill a deep fryer (or large pot) with peanut oil and heat to 325°F. If using a cast iron skillet, be mindful of the heat, as it retains it well and can get too hot quickly. Adjust the temperature to around 300°F if needed.
5. Take the chicken pieces, one at a time, and let any excess buttermilk drip off. Dredge each piece in the flour mixture, making sure it's well coated. Shake off any extra flour and set the chicken aside for a few minutes until the coating begins to look a bit pasty.
6. Carefully add the chicken pieces to the hot oil, working in batches to avoid overcrowding. Fry the chicken, turning occasionally, until it's golden brown and the internal temperature reaches 165°F. Dark meat will typically take 12-14 minutes, while white meat will take about 8-10 minutes. Use a meat thermometer to ensure accuracy.
7. Once done, transfer the chicken to a paper towel-lined tray to drain. Sprinkle a little flaked salt over the chicken immediately. Repeat with the remaining pieces.

Notes:

• For the best flavor, marinate the chicken overnight in the buttermilk mixture, but a minimum of 2 hours will still work.
• The combination of cornstarch and flour helps create a crispy, crunchy crust. If you prefer a less crispy texture, simply omit the cornstarch.
• You can use a pre-cut whole chicken or cut your own into pieces.
• Peanut oil is ideal for frying, but canola or vegetable oil can also be used.
• If using a deep fryer or cast iron skillet, it's crucial to maintain the oil temperature. An electric deep fryer makes it easier to control, but if you’re not used to frying, a thermometer for the oil and a meat thermometer will ensure great results.
• If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar, letting it sit for 5-10 minutes, then stirring.

Nutrition