Ingredients:

  • 8 pieces chicken breast or thighs (approx. 3 lbs)
  • 2 cups buttermilk
  • 1 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 1/2 cup hot frying oil
  • 3 tbsp unsalted butter
  • 3 tbsp brown sugar
  • 2 tbsp cayenne pepper
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt

Instructions:

  1. Whisk buttermilk, salt, sugar, cayenne pepper, and garlic powder in a large bowl. Submerge chicken pieces completely, cover, and refrigerate for 4 hours or overnight.
  2. Whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
  3. Remove chicken from brine, let excess drip off, and coat in the flour mixture. Dip back into buttermilk briefly, then dredge a second time in the flour, pressing firmly to create crags.
  4. Rest the breaded chicken on a baking sheet for 15 minutes to ensure the coating adheres.
  5. Heat 2 inches of oil in a cast iron skillet to 350°F (175°C). Fry chicken in batches until the internal temperature reaches 165°F (74°C) and the exterior is deep golden brown. Drain on a wire rack.
  6. Whisk together reserved hot frying oil, melted butter, brown sugar, cayenne pepper, paprika, garlic powder, and salt. Brush the mixture generously over the top of each piece of hot fried chicken.