Ingredients:

  • 4 cups (950ml) cold water
  • 1/4 cup (55g) kosher salt
  • 2 tablespoons (24g) granulated sugar
  • 1 tablespoon (8g) black peppercorns, crushed
  • 1 teaspoon (2g) paprika
  • 1/2 teaspoon (1g) garlic powder
  • 1/2 teaspoon (1g) onion powder
  • 3 lbs (1.36kg) bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 2 cups (470ml) buttermilk
  • 1 large egg
  • 1 teaspoon (5ml) hot sauce (e.g., Tabasco)
  • 2 cups (240g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 2 tablespoons (24g) paprika
  • 2 tablespoons (24g) garlic powder
  • 1 tablespoon (12g) onion powder
  • 1 tablespoon (9g) dried thyme
  • 1 tablespoon (8g) dried oregano
  • 2 teaspoons (10g) kosher salt
  • 1 teaspoon (2g) black pepper
  • 4 cups (950ml) vegetable oil or peanut oil, for frying

Instructions:

  1. Combine brine ingredients in a large bowl. Add chicken, ensuring it's submerged. Cover and refrigerate for at least 2 hours, or up to 4.
  2. In a separate bowl, whisk together buttermilk, egg, and hot sauce.
  3. In a shallow dish, whisk together flour, cornstarch, and all the spices.
  4. Remove chicken from the brine and pat dry with paper towels. Dip each piece in the buttermilk mixture, then dredge thoroughly in the flour mixture, pressing to adhere. Repeat for a double coating (optional).
  5. Heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat to 325°F (160°C).
  6. Carefully add chicken pieces to the hot oil, being careful not to overcrowd the pot (fry in batches). Maintain the oil temperature as close to 325°F (160°C) as possible.
  7. Fry for 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Use a meat thermometer to check.
  8. Remove chicken from the oil and place on a wire rack to drain excess oil. Let rest for 5-10 minutes before serving.