Southern Fried Chicken

Ingredients

• 1 whole chicken (3.5 to 4 lbs), cut into 8 pieces
• 2 cups full-fat buttermilk
• 1 tbsp hot sauce (such as Crystal or Frank's)
• 2 tsp kosher salt, divided
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 1 tsp dried thyme
• 4 cups lard or vegetable shortening, for frying

Instructions

1. In a large bowl, whisk together the buttermilk, hot sauce, and 1 teaspoon of kosher salt. Add the chicken pieces, turning to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
2. When ready to fry, remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes. This ensures even cooking through to the bone.
3. In a wide, shallow dish or large zip-lock bag, combine the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, black pepper, dried thyme, and remaining 1 teaspoon of kosher salt. Whisk or shake until fully mixed.
4. Remove one piece of chicken from the buttermilk, letting the excess drip off. Dredge it thoroughly in the seasoned flour mixture, pressing the flour firmly into every surface. Dip it back into the buttermilk for 5 seconds, then dredge in the flour a second time, pressing firmly to create a thick, craggly coating. Set on a wire rack and repeat with all remaining pieces.
5. In a large, deep cast-iron skillet or Dutch oven, melt the lard or shortening over medium-high heat until it reaches 350°F (175°C) on an instant-read thermometer. Maintain this temperature throughout cooking by adjusting the heat as needed.
6. Working in two batches to avoid crowding, carefully lower the chicken pieces into the hot fat, skin-side down. Place larger pieces such as thighs and drumsticks in first, as they take longer. Fry for 12 to 15 minutes on the first side until the crust is deep golden brown.
7. Using tongs, turn each piece and fry for an additional 10 to 12 minutes on the second side. The internal temperature should reach 165°F (74°C) on an instant-read thermometer inserted at the thickest part, away from the bone. Adjust heat if the crust is darkening too quickly.
8. Transfer the finished chicken to a clean wire rack set over a baking sheet. Do not drain on paper towels, as this steams the crust and makes it soft. Season immediately with a light pinch of kosher salt and let the chicken rest for at least 5 minutes before serving.