Fried Chicken

Trim any excess fat from the Chicken and pat the pieces dry with paper towels to help the coating adhere.

In a large bowl, whisk together the Buttermilk, a few dashes of Hot Sauce, and 1–2 teaspoons of Kosher Salt; add the chicken, cover, and refrigerate for at least 4 hours or overnight to tenderize and flavor.

When ready to fry, set up a dredging station: in a shallow dish combine the All-Purpose Flour, Cornstarch, Paprika, Garlic Powder, Onion Powder, Black Pepper, a pinch of Cayenne Pepper (adjust to taste), and the Baking Powder. Season the mixture with additional kosher salt to taste.

Remove each piece of chicken from the marinade, letting excess drip off, then thoroughly coat in the flour mixture, pressing so the coating adheres; place coated pieces on a wire rack and let rest for 15–30 minutes to set the crust.

Pour enough Peanut Oil into a heavy, deep skillet or Dutch oven to reach about 2 inches deep and heat to 325–350°F (use a thermometer for accuracy).

Fry the chicken in batches without crowding the pan, maintaining the oil temperature between 325–350°F; large bone-in pieces typically take 12–18 minutes per batch—turn once or twice so they brown evenly.

Cook until the coating is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F. If crust is browning too quickly, lower the heat and finish cooking a bit longer.

Transfer fried pieces to a wire rack set over a baking sheet to drain (not paper towels, which can trap steam); sprinkle a light pinch of kosher salt while still hot, if desired.

Let the chicken rest 5 minutes before serving so juices redistribute. Serve warm with your favorite sides or dipping sauce.