Ingredients:

  • 2 kg (approx. 2.6 lbs) Bone-in, skin-on chicken pieces (4 thighs and 4 drumsticks)
  • 700 ml (3 cups) Full-fat buttermilk
  • 2 Tbsp Hot sauce (such as Tabasco or Frank's RedHot)
  • 1 Tbsp Kosher salt (for soak)
  • 1 tsp Black pepper, freshly ground (for soak)
  • 480g (4 cups) All-Purpose Flour
  • 60g (½ cup) Cornstarch
  • 2 Tbsp Kosher salt (for dredge)
  • 2 Tbsp Smoked paprika
  • 1 Tbsp Garlic powder
  • 1 Tbsp Onion powder
  • 1 Tbsp Dried oregano
  • 1 tsp Cayenne pepper (adjust to preferred heat level)
  • 1 tsp Baking powder
  • ½ tsp White pepper
  • 5 – 2 litres Neutral high smoke-point oil (Peanut, Canola, or Vegetable oil)

Instructions:

  1. Prepare the Chicken: Trim any excess, dangling skin from the chicken pieces. Pat them thoroughly dry before brining.
  2. Make the Brine: In a large bowl, whisk together the buttermilk, hot sauce, 1 Tbsp salt, and 1 tsp pepper.
  3. Marinate: Place the chicken into the buttermilk mixture, ensuring every piece is submerged. Cover and refrigerate for a minimum of 4 hours, and up to 12 hours for maximum tenderness.
  4. Set Up the Dredge: In a wide, shallow dish, whisk together the flour, cornstarch, 2 Tbsp salt, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper, baking powder, and white pepper until thoroughly combined and lump-free.
  5. Dredge First Coat: Remove the chicken pieces from the buttermilk (letting excess drip off) and place them directly into the dry mix. Coat completely. Set the pieces on a clean plate.
  6. The Wet Return: Take the chicken pieces, dip them briefly back into the leftover buttermilk, just enough to moisten the flour coating.
  7. Dredge Second Coat (The Crunch Coat): Immediately return the pieces to the seasoned flour mix. Use your fingers to press the flour onto the chicken firmly. This pressing motion creates the desired craggy texture.
  8. Rest the Coating: Place all coated pieces onto a wire cooling rack and let them rest at room temperature for 30 minutes. This critical step prevents the coating from falling off during frying.
  9. Heat the Oil: Pour 1.5–2 litres of oil into a heavy-bottomed pot or Dutch oven. Attach a deep-fry thermometer and heat the oil slowly to 165°C (330°F).
  10. Fry in Batches: Carefully lower 3–4 pieces of chicken into the hot oil using tongs. Do not overcrowd the pan, as this will drop the temperature too fast.
  11. Cook: Fry the pieces for 6–8 minutes per side, turning gently as they brown. Maintain the oil temperature stable between 160°C and 170°C (325°F–340°F).
  12. Check Doneness: Chicken is fully cooked when the internal temperature, measured in the thickest part (avoiding the bone), reaches 74°C (165°F).
  13. Drain and Rest: Remove the golden-brown Fried Chicken and place it directly onto the wire cooling rack to allow excess oil to drain before serving.