Ingredients:

  • 3 lbs bone-in, skin-on chicken pieces
  • 2 cups full-fat buttermilk
  • 2 tbsp Dijon mustard
  • 1 tbsp hot sauce
  • 2 tbsp Kosher salt, divided
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp white pepper
  • 1 quart peanut oil for frying

Instructions:

  1. Whisk the buttermilk, mustard, hot sauce, 1 tablespoon of salt, smoked paprika, garlic powder, and black pepper in a large bowl. Submerge the chicken pieces, ensuring they are fully coated. Cover and refrigerate for 2 hours.
  2. In a separate large bowl or shallow dish, whisk together the flour, cornstarch, onion powder, paprika, cayenne pepper, remaining tablespoon of salt, and white pepper.
  3. Drizzle 3 tablespoons of the buttermilk marinade into the flour mixture and toss with a fork to create small craggy clumps (the 'shaggy dredge').
  4. Remove chicken from the brine, letting excess drip off, and dredge thoroughly in the flour mixture, pressing to adhere the clumps.
  5. Place dredged chicken on a wire rack and let rest for 15 minutes to allow the coating to hydrate and bond to the skin.
  6. Heat oil in a Dutch oven to 350°F (175°C). Fry chicken in batches, maintaining an oil temperature of 300-325°F, for 12-15 minutes until the internal temperature reaches 165°F. Drain on a wire rack.