Ingredients
1 whole chicken, cut up (or 8 pieces of your favorite cuts of chicken)
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 (for serving, optional)
Instructions
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Place the chicken in a large bowl. Sprinkle with 2 teaspoons of kosher salt, garlic powder, and onion powder. Toss to coat evenly.
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Add buttermilk and hot sauce to the chicken, stir to coat, then cover and marinate in the fridge for at least 2 hours (or overnight for best results).
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In a separate bowl, combine flour, cornstarch, 2 teaspoons kosher salt, paprika, and black pepper.
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Heat peanut oil in a deep fryer or large pot to 325°F.
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Coat marinated chicken pieces in the flour mixture, shaking off excess. Let it sit for a few minutes.
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Fry the chicken in batches, turning every few minutes until golden brown and the internal temperature reaches 165°F (12-14 minutes for dark meat, 8-10 minutes for white meat).
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Drain the fried chicken on paper towels and sprinkle with flaked salt.
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Repeat frying for the remaining chicken pieces.
Notes
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You can substitute peanut oil with vegetable or canola oil.
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To make it spicier, add extra hot sauce or cayenne pepper to the flour mixture.
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For a gluten-free version, use a gluten-free flour blend and cornstarch.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Fried
- Cuisine: Southern
- Diet: Gluten Free