Southern Fried Chicken

1.Prepare the Buttermilk Soak: In a large bowl, combine the buttermilk, hot sauce (if using), and 1 tsp of salt. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for a minimum of 4 hours, or preferably overnight, to tenderize the meat.

2.Prepare the Seasoned Flour: In a very large, shallow dish or bowl, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper until thoroughly combined.

3.Set Up the Dredging Station: Remove the chicken from the refrigerator. Lift the chicken pieces out of the buttermilk, allowing the excess to drip off, but do not pat them dry. Reserve the remaining buttermilk for the second dip.

4.First Dip: Take one piece of chicken and dredge it completely in the seasoned flour mixture, pressing the flour onto the surface. Shake off the excess flour.

5.Second Dip (The Double-Dip): Immediately dip the floured chicken piece back into the reserved buttermilk for just a few seconds, allowing the liquid to adhere to the flour coating. Lift it out and let the excess drip off.

6.Final Dredge: Return the chicken piece to the seasoned flour and dredge it thoroughly a second time, pressing firmly to create a thick, craggy coating. Place the double-coated chicken on a wire rack set over a baking sheet. Repeat with all remaining chicken pieces.

7.Heat the Oil: Pour the oil into a large, heavy-bottomed pot or Dutch oven until it reaches a depth of about 5 cm. Heat the oil over medium-high heat until it reaches 175°C (350°F). Use a thermometer to ensure accuracy.

8.Fry the Chicken: Carefully place 3-4 pieces of chicken into the hot oil, ensuring not to overcrowd the pot, which would drop the oil temperature. Fry the dark meat (thighs and drumsticks) for 10–12 minutes, and the white meat (breasts) for 6–8 minutes, turning every 2–3 minutes, until the coating is deep golden brown and the internal temperature reaches 74°C (165°F).

9.Drain and Rest: Remove the finished chicken from the oil and place it on a clean wire rack set over paper towels to drain excess oil. Immediately sprinkle the hot chicken with a small pinch of salt. Allow the oil to return to 175°C (350°F) between batches. Serve hot.