Crispy Fried Chicken

Instructions

1. Marinate the chicken
   In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, ensuring they're fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
2. Prepare the coating
   In a large shallow dish, whisk together the flour, garlic powder, onion powder, paprika, cayenne pepper, oregano, thyme, black pepper, and salt until well combined.
3. Dredge the chicken
   Remove chicken from buttermilk marinade, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to ensure coating adheres well. Shake off any excess flour and place on a wire rack. For extra crispiness, let coated chicken rest for 15 minutes before frying.
4. Heat the oil
   In a large, heavy-bottomed skillet or Dutch oven, heat oil to 350°F (175°C). Use a kitchen thermometer to monitor temperature throughout cooking, adjusting heat as needed to maintain consistent temperature.
5. Fry the chicken
   Carefully place chicken pieces in hot oil, skin-side down first, working in batches to avoid overcrowding. Fry larger pieces like thighs and breasts for 12-14 minutes, turning halfway through. Smaller pieces like wings and drumsticks require 8-10 minutes. Chicken is done when internal temperature reaches 165°F (74°C).
6. Drain and rest
   Using tongs, transfer fried chicken to a wire rack set over a baking sheet or paper towels to drain excess oil. Season immediately with a light sprinkle of salt while still hot.
7. Keep warm if necessary
   If cooking in multiple batches, keep cooked chicken warm in a 200°F (95°C) oven until all pieces are fried. This ensures all chicken will be hot when served.
8. Serve
   Arrange crispy fried chicken on a serving platter. For the classic Southern experience, serve with mashed potatoes, gravy, coleslaw, and biscuits or cornbread.