Ingredients:

  • 2 large Boneless, Skinless Chicken Breasts (about 12 oz each)
  • 1 cup full-fat Buttermilk
  • 1 Tbsp Hot Sauce (e.g., Tabasco)
  • 1 tsp Kosher Salt (for marinade)
  • 1/2 tsp Black Pepper, freshly ground (for marinade)
  • 2 cups All-Purpose Flour
  • 1/2 cup Cornstarch or Potato Starch
  • 1 Tbsp Smoked Paprika
  • 2 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Thyme
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Fine Sea Salt (for coating)
  • 1 tsp Black Pepper (for coating)
  • 3 cups High Smoke Point Oil (e.g., Canola, Rapeseed, Peanut)

Instructions:

  1. Prepare the Chicken: Slice each large chicken breast horizontally to create two thin, even fillets. Use a meat mallet to gently pound any thicker areas down to a uniform thickness of about 3/4 inch (2 cm).
  2. Mix Marinade: In a medium bowl, whisk together the buttermilk, hot sauce, salt, and pepper.
  3. Marinate: Add the chicken fillets to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for a minimum of 30 minutes, but ideally 2 to 4 hours.
  4. Prepare Dry Mix: In a large, shallow dish, whisk together the all-purpose flour, cornstarch, and all remaining spices (smoked paprika, garlic/onion powder, thyme, cayenne, salt, and pepper). Sift the mixture if necessary to eliminate lumps.
  5. First Dredge (The 'Glue'): Remove one chicken fillet from the buttermilk, letting the excess liquid drip off briefly. Do not scrape it completely dry.
  6. Coat Thoroughly: Place the wet fillet directly into the dry mix. Press the flour mixture firmly onto all surfaces of the chicken, ensuring every crevice is coated.
  7. Rest (Crucial Step): Place the coated fillet onto a wire rack. Repeat with the remaining fillets. Allow the dredged chicken to rest at room temperature for 10–15 minutes. This resting time helps the flour absorb the moisture and adhere perfectly, preventing the coating from falling off during frying.
  8. Heat the Oil: Pour the oil into the heavy-bottomed pot to a depth of at least 1 inch (2.5 cm). Heat the oil over medium-high heat until it registers a steady temperature between 325°F and 350°F (160°C and 175°C).
  9. Fry in Batches: Carefully lower 1 to 2 chicken fillets into the hot oil using tongs (do not overcrowd the pan, as this drops the oil temperature).
  10. Monitor and Cook: Fry for 3 to 4 minutes per side, turning once, until the chicken is a deep golden brown and the coating is crisp.
  11. Check Doneness: Use an instant-read thermometer to ensure the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
  12. Drain and Rest: Remove the cooked chicken and immediately place it onto a wire rack. Season lightly with fine salt immediately after leaving the oil.
  13. Serve: Allow the residual heat to finish cooking for a minute or two before serving. Repeat steps 9–12 with the remaining fillets, allowing the oil to return to temperature between batches.