Name: Fried Chicken
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 4 servings
Cuisine: American, Southern
Ingredients: 2 cups buttermilk, low-fat is fine; 2 tbsp hot sauce, such as Crystal or Frank's; 2 tsp garlic powder; 2 tsp onion powder; 1 tsp salt; 3 1/2-4 lb bone-in chicken pieces, excess or loose flaps of skin trimmed; 8 pieces total; 2 1/2 cups all-purpose flour; 1/2 cup cornstarch; 1 1/2 tsp salt; 1 tsp black pepper, freshly ground; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 1 tsp dried thyme; 1 tsp accent seasoning or 1 packet sazon seasoning, optional, but recommended for extra flavor; 3 eggs, large; 3 quarts peanut or vegetable oil, about; for frying

Steps

Start with the brine: In a large bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, and salt. Add the chicken and turn the pieces until they're nicely coated. Cover the bowl and pop it in the refrigerator for at least 4 hours, or leave it overnight.
About 30 minutes before you plan to cook, take the chicken out of the refrigerator. Lift each piece out of the brine and let the excess drip away, then pat it dry with paper towels to get rid of any extra surface moisture. Don't toss the brine, because you'll need it in a moment.
Mix up the breading: In a large bowl, whisk together the flour, cornstarch, salt, pepper, garlic powder, onion powder, smoked paprika, thyme, and Accent/sazon seasoning (if using). Add the eggs to the reserved brine and whisk until combined. Then line a baking sheet with aluminum foil.
Time to coat the chicken: Set up a breading station with the flour mixture, the egg-brine mixture, and your prepared baking sheet. Working with one or two pieces at a time, dredge the chicken in the flour, dip it into the egg-brine mixture, then dredge it in the flour again, pressing firmly so the coating really sticks. (Pro tip: Use one hand for the wet mixture and the other for the dry. It keeps your hands from getting caked in "breading.") Set each breaded piece on the prepared baking sheet and let the chicken rest for 15 minutes while you heat the oil.
Heat the oil: Pour the oil into a large Dutch oven (at least 5.5-qt/5.5-L) until it's about 2½ in (5 cm) deep. Heat it over medium heat until it reaches 350°F (175°C). For easy cleanup, set a wire rack over a second rimmed, foil-lined baking sheet and keep it nearby.
Fry the chicken: Work in batches and don't overcrowd the pot. Carefully lower 3 to 4 pieces of chicken into the hot oil (it's best to fry white and dark meat in separate batches). Adjust the heat as needed to keep the oil between 310°F and 325°F (154°C and 163°C). Fry, turning occasionally, until the chicken is deep golden brown and cooked through, 8 to 12 minutes for white meat and 10 to 14 minutes for dark meat, depending on size. The internal temperature should reach 165°F (74°C) for breasts and 175 to 180°F (80 to 82°C) for thighs and drumsticks. (You can take the chicken out just before it hits the target temperature, since it will keep cooking slightly as it rests.) Move the chicken to the prepared rack. Pro tip: If the chicken is browning too quickly before it's cooked through, transfer it to a wire rack set over a baking sheet and finish it in a 325°F (165°C) oven until done. That way it cooks through without over-browning the crust.
Between batches, bring the oil back to 350°F (175°C) and repeat with the remaining chicken. As each batch finishes, move it to the wire rack and place it in a 200°F (95°C) oven to stay warm and crisp while you fry the rest. Leave the chicken uncovered so the crust stays crunchy. (The chicken can hold like this for up to 45 minutes.)
Rest and serve: Let the chicken rest for 10 minutes before serving. This gives the crust time to set and the juices time to settle back in. Then dig in!

Adapted from Once Upon a Chef.