Fried Chicken

In a large bowl whisk together the Buttermilk, Louisiana-Style Hot Sauce and a teaspoon of Kosher Salt. Add the Chicken, turning to coat thoroughly; cover and refrigerate for at least 2 hours or overnight for best flavor and tenderness.

When ready to cook, set up a dredging station. In a wide shallow dish combine the All-Purpose Flour, Cornstarch, Paprika, Garlic Powder, Onion Powder, Ground Black Pepper and Cayenne Pepper. Season the mixture with additional kosher salt to taste and whisk to distribute evenly.

Remove the chicken from the marinade, letting excess drip off, then press each piece into the seasoned flour so the coating adheres. For an extra-thick crust, dip the floured piece briefly back into the marinade and dredge a second time in the flour mixture.

Pour enough Peanut Oil into a heavy skillet or Dutch oven to come about 1 to 1 1/2 inches up the sides and heat over medium-high until the oil reads 325–350°F (or a cube of bread turns golden in about 30–40 seconds). Fry the chicken in batches without crowding, turning occasionally, until deep golden and an instant-read thermometer inserted into the thickest part reads 165°F; small pieces may take 8–10 minutes, larger bone-in pieces 12–18 minutes.

Transfer cooked chicken to a wire rack set over a baking sheet to drain and rest for 5 minutes before serving so the juices redistribute and the crust stays crisp. Serve immediately.