The ultimate Southern-style fried chicken — juicy, tender meat brined in seasoned buttermilk and wrapped in a shatteringly crisp, deeply golden, craggy crust. This is the foolproof, crowd-pleasing recipe that disappears off the plate every single time.
In a large bowl, whisk together the buttermilk, hot sauce, and 1 teaspoon of salt. Submerge all the chicken pieces, cover, and refrigerate for at least 4 hours or ideally overnight. This tenderises the meat and seasons it deep to the bone.
In a separate large bowl, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, black pepper, cayenne, and remaining salt. Drizzle in 3 tablespoons of the buttermilk brine and rub it through the flour with your fingertips to create small craggy clumps.
Lift each chicken piece from the brine, letting excess drip off, then press firmly into the seasoned flour, turning and packing the coating on all sides. Place on a wire rack and let the dredged chicken rest for 15 minutes so the coating hydrates and adheres.
Heat the frying oil in a heavy Dutch oven to 165°C (330°F). Fry the chicken in batches, never crowding the pot, for 12–15 minutes, turning occasionally, until deep golden brown and the internal temperature reaches 75°C (165°F) at the bone.
Transfer the fried chicken to a clean wire rack set over a tray — never onto paper towels, which trap steam and make the bottom soggy. Sprinkle immediately with a little flaky salt while hot. Rest for 5 minutes before serving so the juices redistribute.
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