Marinate the Chicken (optional but recommended): In a large bowl, mix buttermilk, hot sauce, salt, and pepper. Add chicken pieces and coat evenly. Cover and refrigerate 2–4 hours, or overnight for best flavor and tenderness.
Prepare the Coating: In a large bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, thyme, salt, and black pepper.
Dredge the Chicken: Remove chicken from buttermilk, letting excess drip off. Coat each piece thoroughly in the seasoned flour mixture. For extra crunch, double-dip: dip again in buttermilk and coat again in flour.
Heat the Oil: In a deep fryer or heavy pot, heat oil to 350°F (175°C). Use enough oil to submerge at least 2 inches of the chicken.
Fry: Fry chicken in batches (don’t overcrowd) for 12–15 minutes, turning once, until golden brown and crispy. Internal temperature should reach 165°F (74°C).
Drain & Serve: Remove chicken with a slotted spoon and drain on a wire rack or paper towels. Serve hot with coleslaw, mashed potatoes, or your favorite Southern sides.
💡 Ashley’s Tips:
For extra crunch, mix a few tablespoons of cornmeal into the flour.
Add smoked paprika for a subtle smoky flavor.
Let fried chicken rest for 5 minutes before serving — it keeps it juicy inside and crispy outside.
If you want, I can give you the ultimate secret Southern-style dipping sauce that pairs perfectly with this fried chicken — it’s creamy, tangy, and irresistible! 😋
