Dixie Porch Buttermilk Fried Chicken

Pat the chicken pieces dry with paper towels. In a large bowl, whisk together the buttermilk, hot sauce, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Submerge the chicken in the buttermilk mixture, cover tightly with plastic wrap, and refrigerate for at least 4 hours or overnight for best results.

When ready to fry, remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes. This ensures even cooking throughout.

In a large shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, remaining black pepper, remaining kosher salt, dried thyme, and dried oregano.

Set up your dredging station: remove a piece of chicken from the buttermilk and let the excess drip off. Dredge it thoroughly in the seasoned flour, pressing the coating firmly into every crevice. Dip the coated piece back into the buttermilk briefly, then dredge a second time in the flour mixture. This double-dredge creates the signature craggy, extra-crispy crust. Set the coated piece on a wire rack. Repeat with all pieces.

Let the dredged chicken rest on the wire rack for 15 minutes. This allows the coating to hydrate and adhere, preventing it from falling off during frying.

Pour oil into a large cast iron skillet or Dutch oven to a depth of about 1.5 inches. Heat over medium-high heat until the oil reaches 325 degrees Fahrenheit. Use a deep-fry or candy thermometer for accuracy.

Working in batches of 3 to 4 pieces to avoid crowding, carefully lower the chicken into the hot oil. The temperature will drop — adjust the heat to maintain a steady 300 to 315 degrees Fahrenheit throughout cooking.

Fry the chicken for 6 to 8 minutes per side for dark meat, and 7 to 9 minutes per side for breast pieces, until the exterior is deeply golden brown and the internal temperature reads 165 degrees Fahrenheit on an instant-read thermometer.

Transfer the finished pieces to a wire rack set over a sheet pan. Do not place fried chicken on paper towels, as the trapped steam will make the bottom soggy. Season with a light pinch of salt immediately after removing from the oil.

Allow the oil to return to 325 degrees Fahrenheit between batches. Let the chicken rest for at least 5 minutes before serving.