Ingredients:

  • 5 lbs (700g) Bone-in, skin-on Chicken Pieces (A mix of drums and thighs works best)
  • 2 cups (475 ml) Buttermilk (Full-fat preferred)
  • 1 Tbsp (15 ml) Hot Sauce (e.g., Tabasco or Frank's)
  • 1 tsp (5g) Kosher Salt (for the brine)
  • ½ tsp (2.5ml) Freshly ground Black Pepper (for the brine)
  • 2 cups (240g) All-Purpose Flour
  • ½ cup (60g) Corn Starch (The secret to extra crispiness!)
  • 1 Tbsp (15g) Baking Powder
  • 1 Tbsp (15g) Smoked Paprika
  • 1 Tbsp (15g) Garlic Powder
  • 1 tsp (5g) Dried Thyme
  • 1 tsp (5g) Onion Powder
  • ½ tsp (2.5g) Cayenne Pepper (Adjust to taste)
  • 2 tsp (10g) Kosher Salt (for the dredge)
  • 1 tsp (5g) Freshly ground Black Pepper (for the dredge)
  • ¼ cup (60 ml) Neutral Oil (e.g., Canola, Peanut, or refined Sunflower oil)

Instructions:

  1. Combine the Brine: In a large, non-reactive bowl or resealable bag, mix the buttermilk, hot sauce, 1 tsp salt, and ½ tsp pepper. Stir well.
  2. Prep the Chicken: Pat the chicken pieces very dry with paper towels. Add them to the buttermilk mixture, ensuring they are fully submerged.
  3. Brine: Cover and refrigerate for a minimum of 4 hours, and ideally 8 to 12 hours.
  4. Preheat & Set Up: When ready to cook, preheat your oven to a scorching 425°F (220°C). Place the ¼ cup of neutral oil onto a heavy duty baking sheet and place the sheet pan immediately into the preheating oven.
  5. Set Up Dredge Station: In a shallow dish, whisk together all the remaining dry ingredients: flour, corn starch, baking powder, smoked paprika, garlic powder, thyme, onion powder, cayenne pepper, 2 tsp salt, and 1 tsp black pepper.
  6. Drain Chicken: Remove the chicken from the brine and allow any excess liquid to drip off briefly—do not rinse the chicken. The residual sticky brine is what helps the coating adhere.
  7. Dredge (Single Coat): Take one piece of chicken at a time and dredge it thoroughly in the flour mixture, pressing firmly to ensure the coating sticks to every surface.
  8. Rest: Place the dredged pieces onto a clean plate and let them rest for 10 minutes. This hydration step ensures the coating sets up and doesn't fall off during baking.
  9. Place the Chicken: Carefully remove the very hot oil-filled baking sheet from the oven. Place a wire rack directly onto the hot baking sheet. Arrange the dredged chicken pieces skin-side down on the wire rack, ensuring there is space between each piece.
  10. Initial Bake (The Crisp): Return the tray to the oven and bake for 25 minutes at 425°F (220°C).
  11. Flip and Finish: Flip the chicken pieces and (optional) lightly spray the top of the crust with a little more neutral oil. Reduce the oven temperature slightly to 400°F (200°C) and continue baking for another 15-20 minutes.
  12. Check Doneness: The chicken is done when the coating is deep golden brown and the internal temperature reaches 165°F (74°C) at the thickest part (avoiding the bone).
  13. Rest: Remove from the oven and let the chicken rest on the wire rack for 5 minutes before serving.