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1
To prepare the buttermilk marinade, whisk together buttermilk, kosher salt, ground black pepper, cayenne, and hot sauce in a bowl.
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2
Add the chicken pieces into a large resealable bag.
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3
Pour buttermilk marinade over the chicken.
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4
Squeeze out any excess air and then seal the bag.
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5
Place in the refrigerator for 36 hours.
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6
After the chicken has marinated, combine flour, baking powder, garlic powder, onion powder, kosher salt, ground black pepper, and cayenne in a large mixing bowl and stir to combine well.
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7
Allow to sit at room temperature for 20 minutes.
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8
One marinated chicken piece at a time, dredge chicken into flour mixture.
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9
Coat all sides.
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10
Shake well to remove any excess flour mixture.
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11
Repeat with rest of chicken, setting aside when ready to fry.
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12
Heat peanut oil in a deep stock pot over medium-high heat.
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13
If possible, use a candy/fry thermometer to ensure the temperature reaches 350 degrees F. When the oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.
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14
Individually, chicken pieces will cook as follows: wings for 3 minutes, legs for 5 minutes, thighs for 46 minutes, and breasts for 8 minutes.
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15
Once chicken is cooked through, allow to drain and rest for 5 minutes before eating.
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16
You can also use a digital meat thermometer to test the chicken after cooking to ensure it reaches 160 degrees F before allowing it to rest.
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17
It will continue to cook and rise to 165 degrees F while it rests.
