Ingredients:

  • 1.5 kg bone-in, skin-on chicken pieces (thighs, drumsticks, and wings)
  • 500 ml full-fat buttermilk
  • 15 ml vinegar-based hot sauce
  • 10 g kosher salt
  • 5 g black pepper
  • 375 g all-purpose flour
  • 65 g cornstarch
  • 10 g smoked paprika
  • 10 g garlic powder
  • 10 g onion powder
  • 5 g cayenne pepper
  • 8 g fine sea salt
  • 1 liter peanut oil for frying

Instructions:

  1. Whisk the buttermilk, hot sauce, and 10g kosher salt in a large bowl. Submerge the chicken pieces, ensuring they are fully covered. Cover and refrigerate for at least 4 hours, up to 12 hours.
  2. In a shallow pan, whisk the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, and sea salt.
  3. Drizzle 3 tablespoons of the buttermilk marinade into the flour mixture and fluff with a fork to create small craggy clumps.
  4. Remove a piece of chicken from the liquid, let excess drip off, then press firmly into the flour mixture. Shake off excess and place on a tray.
  5. Let the breaded chicken rest on the tray for 15 minutes to allow the coating to set.
  6. Heat oil in a Dutch oven to 350°F (175°C). Fry chicken in batches for 12-15 minutes until the internal temperature reaches 165°F (74°C). Drain on a wire cooling rack.