- Marinate the Chicken:
- In a large bowl, mix buttermilk, hot sauce (if using), salt, and black pepper. Add the chicken pieces, ensuring they are fully coated. Cover and refrigerate for at least 4 hours or overnight for the best results.
- Prepare the Coating:
- In a separate bowl, whisk together the flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. This will be your seasoned coating.
- Coat the Chicken:
- Preheat the oil in a large, deep pot or fryer to 350°F (175°C).
- Take each marinated chicken piece, allowing excess buttermilk to drip off, and coat it thoroughly in the seasoned flour mixture. Press the coating onto the chicken to ensure it adheres well.
- Double Coating (Optional):
- For an extra crispy coating, you can dip the chicken back into the buttermilk and then into the seasoned flour mixture for a second coating.
- Fry the Chicken:
- Carefully place the coated chicken pieces into the preheated oil. Fry in batches to avoid overcrowding the pot, which can lower the oil temperature.
- Fry for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is deep golden brown and crispy.
- Drain and Rest:
- Use a slotted spoon to remove the fried chicken from the oil. Place the pieces on a wire rack to allow excess oil to drain.
- Allow the chicken to rest for a few minutes before serving.
- Serve:
- Serve your homemade super crispy fried chicken with your favorite sides and enjoy!
This recipe results in a wonderfully crispy and flavorful fried chicken. Adjust the seasoning to your taste preferences, and feel free to get creative with additional spices. Enjoy your delicious homemade fried chicken!