Ingredients:
– 3 lbs of chicken pieces (bone-in, skin-on)
– 3 cups buttermilk
– 2 tablespoons Louisiana hot sauce
– 2 cups all-purpose flour
– 2 teaspoons smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon cayenne pepper (adjust to taste)
– 1 teaspoon white pepper
– 1 teaspoon black pepper
– 1 teaspoon kosher salt
– Oil, for frying (canola or peanut oil works well)
Directions:
1. Begin by whisking together the buttermilk and Louisiana hot sauce in a large bowl. Add the chicken pieces to the mixture, ensuring they are fully submerged. Marinate in the refrigerator for at least 4 hours, preferably overnight, for the best flavor and tenderness.
2. Once the chicken is marinated, take it out of the refrigerator and let it come to room temperature for about 20 minutes before frying. This step is crucial as it helps in even cooking.
3. Heat your frying oil in a deep fryer or large pot to about 350°F. While the oil is heating, mix the flour with the smoked paprika, garlic powder, onion powder, cayenne, white pepper, black pepper, and salt in a large dish or bowl.
4. Take each piece of marinated chicken and dredge in the flour mixture, making sure to coat each piece completely. Shake off excess flour and set aside.
5. Fry the chicken in batches, careful not to overcrowd the pot or fryer, until it’s golden brown and an internal temperature reaches 165°F, about 12 to 15 minutes, depending on the size of the pieces.
6. Remove the chicken from the oil and set it on a wire rack to drain excess oil. Let it rest for at least 10 minutes before serving to allow the juices to redistribute.