This recipe delivers juicy, flavorful fried chicken with a tangy buttermilk marinade and a crunchy seasoned coating. Double-dredged and fried to golden perfection, it's a classic comfort food served best with soft buns and coleslaw.
Make the marinade by combining one liter of buttermilk with one tablespoon of salt and at least three tablespoons of hot sauce. Stir well.
Season the chicken pieces (preferably bone-in and skin-on) and fully submerge them in the marinade. Let them marinate for at least 30 minutes, but preferably overnight for best flavor.
Pour about three inches of oil into a large pot and heat over medium-high until the temperature reaches 360°F (183°C).
Prepare the breading mixture by whisking together three cups (360 g) of all-purpose flour, half a cup of cornstarch, one tablespoon of onion powder, one tablespoon of salt, one teaspoon of cayenne pepper (optional), and two teaspoons of black pepper.
Remove the chicken pieces from the marinade, allowing excess to drip off. Coat them evenly in the flour mixture, then place on a rack to let the coating set slightly.
Once the oil is at the correct temperature (around 360°F), double-coat each chicken piece by dipping them in the flour mixture again for extra crunch.
Fry the chicken in the hot oil: cook wings for about 7 minutes, drumsticks for 12 minutes, and breasts and thighs for around 15 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
After frying, drain the chicken on a rack set over a baking sheet lined with paper towels or bags to absorb excess oil.
Serve the crispy fried chicken with your favorite sides, such as homemade buns and coleslaw salad.