Ingredients
Method
- Combine buttermilk, hot sauce, salt, black pepper, cayenne, and garlic powder in a large bowl. Submerge chicken pieces in the mixture to coat thoroughly. Marinate in the refrigerator for 8 to 24 hours.
- Remove chicken from the refrigerator. Mix flour, black pepper, cayenne, salt, and garlic powder in a sturdy bag. Shake chicken pieces in the flour mixture a few at a time until coated. Tap off excess flour and rest on a platter at room temperature for 20 to 30 minutes.
- Heat 1/2 inch of oil in a heavy-bottomed skillet over medium heat to 325°F, or until a pinch of flour sizzles. Keep a lid nearby for safety and ensure the oil does not smoke.
- Fry chicken in batches until golden brown, about 8 to 10 minutes per side, flipping with tongs. Verify the internal temperature reaches 165°F using a digital thermometer.
- Transfer chicken to a wire rack or paper-towel-lined platter to drain. Serve warm.
Nutrition
Notes
Marinating Time:
I have learned the hard way that you really cannot rush the soak: giving the chicken at least 12 hours in that spicy buttermilk bath makes the meat incredibly tender and seasoned all the way to the bone.
The Rest Period: Do not skip the 20 minute rest after coating the chicken in flour because this is my secret for making sure the breading actually sticks to the skin instead of sliding off in the hot oil.
Temperature Control: I always keep a thermometer handy to ensure my oil stays right around 325 degrees, as oil that is too hot will burn the crust before the inside is fully cooked.
Frying in Batches: It is tempting to crowd the pan to finish faster, but I have found that frying only 3 or 4 pieces at a time prevents the oil temperature from dropping too low.
Leftover Storage: If you have leftovers, I recommend reheating them in a 350 degree oven on a wire rack for about 15 minutes to bring back that crunch without making the meat rubbery.
Heat Level: You can easily dial the heat up or down by adjusting the cayenne pepper in the flour mixture, though I personally love adding a little extra hot sauce to the buttermilk for a deeper kick.
Skillet Choice: I always reach for my heavy cast iron skillet for this recipe because it holds heat so consistently, which is the key to getting that perfect, even golden brown color.