The Best Southern Fried Chicken

Instructions

1. 1
   In a large bowl, combine buttermilk, 1 teaspoon salt, 1 teaspoon black pepper, and hot sauce if using. Toss chicken pieces to coat. Cover and refrigerate at least 2 hours or up to overnight.
2. 2
   In a shallow dish, mix flour, cornstarch, paprika, garlic powder, cayenne, onion powder, remaining salt, and remaining black pepper.
3. 3
   Dredge each chicken piece thoroughly in the seasoned flour, pressing to adhere. Shake off any excess and let rest on a wire rack for 10-15 minutes.
4. 4
   Pour oil into a large skillet or Dutch oven to a 1.5-inch depth. Heat to 340-350°F.
5. 5
   Working in batches, fry chicken pieces skin-side down first, turning occasionally, until deeply golden and cooked through (12-15 min for dark meat, 10-12 min for white meat).
6. 6
   Transfer fried chicken to a wire rack and season with a pinch of salt. Let rest briefly before serving.