Buttermilk Fried Chicken

Ingredients

• 4 pcs Chicken Thigh
• 1.0833333333333333 tbsp Kosher Salt
• 1.5 tsp Black Pepper
• 300 ml Buttermilk
• 1 tbsp Paprika
• 2 tsp Onion Powder
• 0.5 tsp Cayenne Pepper
• 1 tbsp Hot Sauce
• 1 tbsp Honey
• 2 tsp Garlic Powder
• 1.5 cups All Purpose Flour
• 4 tbsp Cornstarch
• 750 ml Peanut Oil

Method

1. In a medium bowl, whisk {buttermilk} with {kosher_salt}, {black_pepper}, {paprika}, {garlic_powder}, {onion_powder}, {cayenne_pepper}, and {hot_sauce}. Add {chicken_thigh}, turn to coat well, and marinate refrigerated until the chicken is seasoned through and the buttermilk smells gently tangy.
2. In a shallow dish, combine {all_purpose_flour}, {cornstarch}, more {kosher_salt}, {black_pepper}, {paprika}, {garlic_powder}, and {onion_powder}. Mix well so every bite fries up evenly seasoned and crisp.
3. Pour {peanut_oil} into a large cast-iron skillet over medium heat and bring it to frying temperature until shimmering and an instant-read thermometer reads around 170C.
4. Lift {chicken_thigh} from the marinade, letting excess {buttermilk} drip off. Coat thoroughly in the seasoned {all_purpose_flour} mixture, pressing on craggy bits and resting briefly so the crust hydrates and clings.
5. Carefully lower {chicken_thigh} into the hot {peanut_oil} in batches so the skillet is not crowded. Fry over medium heat, turning as needed, until deeply golden, audibly crisp, and an instant-read thermometer in the thickest part reads 74C.
6. Transfer {chicken_thigh} to a rack, sprinkle lightly with a final pinch of {kosher_salt}, and rest until the crust sets and the juices settle back into the meat.
7. If using, drizzle {honey} lightly over the hot {chicken_thigh} just before serving for a sweet finish that balances the peppery crust.