Ingredients

  • Chicken: 3 lbs bone-in, skin-on pieces.

  • Brine: 2 cups buttermilk, 1 tbsp hot sauce, 1 tsp salt.

  • Dredge: 3 cups flour, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp paprika, 1 tsp cayenne, salt, and pepper.

  • Oil: Peanut or vegetable oil for frying.

Instructions

  1. Marinate: Whisk buttermilk, hot sauce, and salt. Submerge chicken and refrigerate for at least 4 hours (overnight is best).

  2. Coat: Mix flour and spices in a large bowl. Drizzle 3 tablespoons of the buttermilk marinade into the flour and fork-toss to create “crags.”

  3. Dredge: Remove chicken from brine, press firmly into the flour mixture until heavily coated, and rest on a wire rack for 15 minutes.

  4. Fry: Heat 2 inches of oil to 175°C. Fry chicken in batches (don’t crowd) for 12–15 minutes until the internal temperature reaches 75°C.

  5. Finish: Drain on a wire rack and serve hot.