Step by step

Method

6 steps

1. 1

   Whisk the buttermilk with the hot sauce, 1 teaspoon salt, and ½ teaspoon pepper. Add the chicken pieces, turn to coat, cover, and chill at least 4 hours (overnight is even better). The acid tenderizes and the salt seasons all the way through.

2. 2

   In a wide bowl, mix the flour with the remaining salt and pepper, paprika, garlic powder, and onion powder. Lift each piece from the marinade, let the excess drip, then press into the flour until it's fully coated.

3. 3

   Set the dredged pieces on a rack 10 minutes so the dredge hydrates and sticks — that pause is what keeps the crust from falling off in the oil.

4. 4

   Pour 1½ inches of oil into a heavy pot and heat to 350°F. Fry in batches without crowding, turning now and then, until the crust is deep golden and the thickest pieces hit 165°F inside — usually 12–16 minutes. Dark meat often needs the longer end.

5. 5

   If the oil drops below about 325°F, pause between batches so it recovers — cold oil makes greasy chicken. Hold finished pieces in a 200°F oven on a rack while you finish the rest.

6. 6

   Drain on a wire rack (not paper towels alone, or the bottom steams). Sprinkle a pinch of salt while it's hot and rest 5 minutes before you pile it on a platter.