Directions

• Marinate the Chicken
  Start by placing your chicken pieces in a large container and covering them with buttermilk. Add a pinch of salt, and give the mixture a good stir to ensure all the chicken is coated. The buttermilk will tenderize the chicken while adding a slight tanginess. Once mixed, cover the container with a lid and refrigerate for 2 to 6 hours to marinate.
• Prepare the Dredge
  In a separate bowl, combine all-purpose flour with cornstarch, baking powder, paprika, dry mustard, chicken bouillon powder, black pepper, salt, onion powder, garlic powder, thyme, and smoked paprika. Whisk everything together to fully combine. This mixture will give your fried chicken that crispy, flavorful coating
• Set Up the Dredging Station
  Create a simple dredging station with one hand dedicated to the wet ingredients (buttermilk-coated chicken) and the other hand for the dry dredge (flour mixture). Take each piece of chicken from the buttermilk, shake off any excess, and coat it thoroughly in the flour mixture. Press the flour onto the chicken to ensure it sticks, forming those delicious, crispy craggly bits.
• Heat the Oil
  Heat oil in a heavy-bottomed pot over medium-high heat. The oil should be enough to fully submerge the chicken pieces. A high smoke point oil, such as peanut oil, works best here for frying. Allow the oil to come up to temperature while you finish coating your chicken.
• Fry the Chicken
  Once the oil is hot, carefully place the coated chicken pieces in the oil, ensuring they are spaced apart. Begin with the larger pieces like thighs, which will cook at a similar rate. Avoid overcrowding the pan, as this can lower the oil temperature. Let the chicken fry until golden brown and crispy, which should take about 10 minutes. Be gentle with the chicken to avoid breaking the crispy bits.
• Drain and Finish in the Oven
  Remove the fried chicken from the oil and place it on a wire rack lined with a baking sheet to let the excess oil drain. Sprinkle a pinch of salt over the chicken while it’s still hot. Preheat your oven to 375°F (190°C) and transfer the fried chicken to the oven to finish cooking through for about 10–15 minutes, depending on the size of the pieces. This ensures the chicken is fully cooked without losing its crispy exterior.
• Serve and Enjoy
  Once the chicken is cooked through and golden brown, remove it from the oven. Serve the fried chicken immediately while it’s still crispy. Pair it with your favorite dipping sauce, such as ranch or blue cheese, and enjoy the ultimate comfort food!