Ultimate Crispy Buttermilk Fried Chicken

Ingredients

• 3.5 to 4 lbs Whole chicken, cut into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
• 2 cups Buttermilk
• 2 tbsp Hot sauce (e.g., Frank's RedHot)
• 2 tsp, for brine Kosher salt
• 1 tsp, for brine Black pepper
• 2.5 cups All-purpose flour
• 0.5 cup Cornstarch
• 1 tbsp, for dredge Kosher salt
• 2 tsp Paprika
• 2 tsp Garlic powder
• 2 tsp Onion powder
• 1 tsp, for dredge Black pepper
• 0.5 tsp Cayenne pepper
• 48 oz Peanut or canola oil, for frying
• 4 tbsp Unsalted butter
• 4 tbsp Honey
• 1 tsp, for glaze Hot sauce

Steps

1. 1

   In a large bowl, whisk together the buttermilk, 2 tablespoons of hot sauce, 2 teaspoons of kosher salt, and 1 teaspoon of black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or ideally up to 24 hours.

2. 2

   In a wide, shallow dish, combine the all-purpose flour, cornstarch, 1 tablespoon of kosher salt, paprika, garlic powder, onion powder, 1 teaspoon of black pepper, and cayenne pepper. Whisk until thoroughly mixed.

3. 3

   To create extra-crispy bits, drizzle 3 to 4 tablespoons of the buttermilk brine into the flour mixture and toss gently with your fingers or a fork to form small, shaggy clumps.

4. 4

   Working one piece at a time, remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece generously in the seasoned flour, pressing the coating on firmly to ensure it adheres all over. Place the coated chicken on a wire rack.

5. 5

   Pour the oil into a large Dutch oven or other heavy-bottomed pot until it is about 1.5 inches deep. Heat the oil over medium-high heat until it reaches 325°F on a deep-fry thermometer.

6. 6

   Carefully add 3 to 4 pieces of chicken to the pot, being careful not to overcrowd it. Fry for 10 to 15 minutes, turning the pieces every few minutes for even browning, until the crust is deep golden brown and the chicken is cooked through.

7. 7

   Use an instant-read thermometer to check for doneness. White meat (breasts and wings) is ready at 165°F, while dark meat (thighs and drumsticks) should be cooked to 175°F.

8. 8

   Transfer the cooked chicken to a clean wire rack to drain and rest. Allow the oil to return to 325°F before frying the next batch.

9. 9

   As the final batch of chicken is frying, prepare the glaze by melting the butter, honey, and 1 teaspoon of hot sauce in a small saucepan over low heat. Whisk until the mixture is smooth and combined.

10. 10

    Arrange the finished chicken on a platter and drizzle with the hot honey glaze immediately before serving.