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1
For the marinade: In a large bowl, mix the buttermilk, sugar, salt, and hot sauce until combined.
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2
Add the chicken and toss to coat.
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3
Cover and refrigerate for at least 4 hours and up to 24 hours, turning occasionally.
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4
Remove the chicken from the buttermilk marinade and pat completely dry.
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5
Place the chicken on a wire rack set over a rimmed baking sheet and let sit at room temperature for 30 minutes before frying.
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6
For the batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, and chile de arbol until combined.
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7
Slowly whisk in the water and whisk until smooth.
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8
Let the batter sit at room temperature for 15 minutes.
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9
Heat the oil to 350 degrees F in a large Dutch oven.
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10
Transfer half the chicken into the batter.
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11
Remove the chicken, 1 piece at a time, from the batter (allowing any excess to drip back into the bowl) and carefully transfer to the oil.
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12
Fry the chicken, adjusting the burner as necessary to maintain the oil temperature between 300 and 325 degrees F, until deep golden brown and just cooked through, about 12 minutes.
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13
Drain the chicken on paper towels and then transfer to a wire rack set over a rimmed baking sheet and season with a little fine sea salt.
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14
Bring the oil back to 350 degrees F and repeat with the remaining chicken.
