Buttermilk Fried Chicken

Make the Buttermilk Marinade

In a large bowl, whisk together the buttermilk, hot sauce, and 1 teaspoon of kosher salt.

Add all the chicken pieces to the buttermilk mixture, turning to coat each piece thoroughly.

Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Make the Seasoned Flour

In a separate large bowl, combine the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, dried thyme, black pepper, and remaining 1 teaspoon of salt.

Whisk the dry coating mixture until all the spices are evenly distributed throughout the flour.

Prepare for Frying

Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven to a depth of about 2 inches.

Heat the oil over medium-high heat until it reaches 350°F on a deep-fry thermometer.

Dredge the Chicken

Remove one piece of chicken from the buttermilk, letting the excess drip off but keeping the surface wet.

Place the chicken piece into the seasoned flour and press firmly on all sides to create an even, thick crust.

Shake off the excess flour and set the dredged piece on a wire rack.

Repeat with the remaining chicken pieces.

Fry the Chicken

Carefully lower 3 to 4 pieces of chicken into the hot oil using tongs, working in batches to avoid crowding.

Fry the chicken for 12 to 14 minutes, turning once halfway through, until deep golden brown.

Check that the internal temperature of each piece reads 165°F on an instant-read thermometer before removing.

Transfer the cooked chicken to a clean wire rack set over a rimmed baking sheet to drain.

Allow the oil to return to 350°F before frying the next batch.

Rest and Serve

Let the fried chicken rest on the wire rack for 5 minutes before serving to allow the juices to settle.