Southern Fried Chicken

Steps

1. 1
   Whisk the buttermilk with the hot sauce and 2 tsp of the salt. Submerge the chicken, cover and refrigerate for 4 to 24 hours; the acid and salt season the meat deeply and keep it juicy.
2. 2
   In a wide dish, whisk the flour, cornflour, paprika, garlic powder, onion powder, cayenne, black pepper, baking powder and the rest of the salt. Drizzle in 3 tbsp of the buttermilk and rub it in with your fingertips to form small clumps — they become the craggy crust.
3. 3
   Lift the pieces out one at a time, let the excess buttermilk drip off and press them firmly into the flour on all sides. Leave them on a rack for 15 minutes so the coating hydrates and sticks.
4. 4
   Heat the oil in a deep, heavy pot, no more than half full, to 175°C.
5. 5
   Fry the drumsticks and thighs first, 4 pieces at a time. The oil will drop to about 160°C; keep it there and fry for 12–14 minutes, turning every few minutes, until deep golden-brown.
6. 6
   Check with a thermometer: 74°C at the bone for breasts, 80°C for thighs and drumsticks.
7. 7
   Drain on a wire rack over a tray, not on paper, which steams the crust soft, and keep the cooked pieces warm in a 100°C oven while you fry the rest.
8. 8
   Rest for 5 minutes and serve hot or at room temperature.