Ingredients:

  • 1 kg (2.2 lbs) bone-in, skin-on chicken pieces
  • 480 ml (2 cups) buttermilk
  • 1 tablespoon hot sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 300 g (2 1/2 cups) all-purpose flour
  • 2 tablespoons cornstarch
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 950 ml (4 cups) vegetable oil

Instructions:

  1. Combine buttermilk, hot sauce, salt, and pepper in a large bowl or ziplock bag. Add chicken pieces and ensure they are fully submerged. Marinate in the refrigerator for at least 30 minutes, or ideally for 2-4 hours.
  2. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper. Make sure everything is evenly combined.
  3. Pour vegetable oil into the frying pan, ensuring it's about 1 inch deep. Heat over medium-high heat until the oil reaches 160-170°C (325-350°F).
  4. Remove chicken pieces from the marinade, letting any excess drip off. Dredge each piece in the flour mixture, ensuring it's fully coated. Press the flour mixture onto the chicken to help it adhere.
  5. Carefully place the dredged chicken pieces in the hot oil, being careful not to overcrowd the pan. Fry for 6-8 minutes per side, or until golden brown and the internal temperature reaches 74°C (165°F).
  6. Remove the fried chicken from the pan using tongs and place it on a wire rack lined with paper towels to drain excess oil. Let it rest for a few minutes before serving.