Crispy Fried Chicken

Steps

1. 1
   In a large bowl or Ziploc bag, mix buttermilk, hot sauce, and salt to make the brine; pickle juice can be added for extra flavor.
2. 2
   Submerge the bone-in chicken pieces in the brine, letting them soak for at least 30 minutes, or preferably overnight in the fridge for maximum tenderness and juiciness.
3. 3
   Pour about 3 inches of oil into a large Dutch oven and heat over medium heat until it reaches around 340°F (170°C).
4. 4
   Set up two baking sheets with wire racks: one lined with a double layer of paper towels for draining oil, and one left bare.
5. 5
   In a large bowl, whisk together the flour, cornstarch, onion powder, salt, black pepper, cayenne, smoked paprika, mustard powder, and garlic powder to make the seasoned flour dredge.
6. 6
   Remove chicken from the brine, letting excess buttermilk drip off, then coat in the flour mixture, shaking off excess, and place on the clean baking sheet.
7. 7
   For extra crunchy bits, drizzle a little leftover buttermilk into the flour mixture and mix to form small clumps that will cling to the chicken.
8. 8
   Once the oil reaches about 340°F, dip each chicken piece back into the flour mixture for a second, lighter coating before frying.
9. 9
   Fry the chicken in batches until golden and crisp, adjusting the heat as needed to keep the oil temperature close to 340°F.
10. 10
    Fry until the internal temperature reaches 165°F: about 15 minutes for breasts, 12 minutes for thighs, and 7–10 minutes for wings and drumsticks.
11. 11
    If large pieces brown too quickly without reaching the target temperature, finish them in a 350°F oven for 10–20 minutes until fully cooked.
12. 12
    Drain the fried chicken briefly on the wire rack and serve immediately while it's crispy outside and juicy inside.