Instructions
1. Marinate
- Place chicken in a large bowl. Cover with buttermilk and hot sauce.
- Refrigerate for at least 2 hours (overnight = juiciest chicken).
2. Coat
- In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, thyme, salt, pepper, and cayenne.
- Remove chicken from buttermilk, let excess drip, then dredge in flour mixture.
- For extra crispy coating: dip once more in buttermilk, then flour mixture again (double dredge).
3. Fry
- Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
- Fry chicken in batches (don’t overcrowd) 12–15 minutes, turning halfway, until golden brown and internal temp reaches 165°F (74°C).
- Drain on a wire rack (keeps it crispier than paper towels).
4. Serve
- Enjoy hot with mashed potatoes, biscuits, coleslaw, or just your favorite dipping sauce.
🌟 Tips
- Add cornmeal or crushed cornflakes to the flour for extra crunch.
- Keep finished chicken warm in a 200°F (95°C) oven while frying the rest.
- For spicy fried chicken, increase cayenne or use hot paprika.
Would you like me to also share a Southern buttermilk-style version (extra seasoned with spices in the marinade) or a KFC-style crispy coating?
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