👩‍🍳 Instructions

1. Prep the chicken

Use:

• drumsticks, thighs, or breasts (cut into strips)
  Season lightly with salt & pepper.

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2. Mix the Wet Bowl

Whisk:

• buttermilk
• eggs
• hot sauce

Soak the chicken for at least 15–20 minutes
(or overnight for BEST flavor).

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3. Mix the Dry Batter

Combine:

• flour + cornstarch
• salt
• black pepper
• paprika
• garlic powder
• onion powder
• cayenne
• baking powder

Mix very well.

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4. Dredge (IMPORTANT for crunch!)

Remove chicken from buttermilk → let excess drip.

Press chicken deeply into the flour mixture.
Squeeze flour onto the chicken to create a rough, shaggy coating
→ THIS is what gives the crispy crust.

Let coated chicken rest 5 minutes before frying.

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5. Fry

• Heat oil to 170–175°C (340–350°F)
• Fry chicken 12–15 minutes (depending on size)
• Do NOT overcrowd the pan
• Place on a wire rack (not paper towels) to stay crispy

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✨ Results

• Crispy, craggy, delicious crust
• Juicy, tender chicken inside
• Perfect Southern-style flavor

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🔥 Optional Variations

Let me know if you want:

✅ Extra crunchy “double-dip” version
✅ KFC-style copycat
✅ Nashville Hot style
✅ Air fryer version
✅ Spicy Cajun Southern batter

I can send any!