Step by step

Method

6 steps

1. 1

   Cut 1½ pounds boneless chicken thighs into 1-inch pieces. Toss with 1 cup buttermilk, 1 teaspoon salt, and ½ teaspoon hot sauce. Cover and chill for 30 minutes or up to 8 hours.

2. 2

   Whisk 1½ cups flour, ½ cup cornstarch, paprika, garlic powder, black pepper, and 1 teaspoon salt in a shallow bowl. Put a rack over a sheet pan for the coated chicken.

3. 3

   Lift a few chicken pieces from the buttermilk, let the excess drip off, and toss them in the flour. Press the coating into the craggy spots, then set them on the rack. Repeat with the rest.

4. 4

   Heat 2 inches neutral oil in a heavy pot to 350°F. Fry in small batches for 3–4 minutes, turning once, until deep golden and the thickest piece reaches 165°F.

5. 5

   Move the chicken to a clean rack, not paper towels, and salt it while hot. Let the oil return to 350°F before the next batch.

6. 6

   Serve after 3 minutes with dipping sauce. The crust should crackle when you bite it and the center should stay juicy.