A classic southern fried chicken recipe with a crispy golden crust and juicy interior, marinated in buttermilk for deep flavor.

2 pounds boneless chicken thighs, cut into large pieces

2 teaspoons kosher salt

2 teaspoons garlic powder

2 teaspoons onion powder

2 cups buttermilk

2 tablespoons hot sauce

2 cups all-purpose flour

1 cup cornstarch

2 teaspoons kosher salt

2 teaspoons paprika

2 teaspoons black pepper

Neutral frying oil, as needed

Flaky salt, for serving (optional)

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1. In a large bowl, season chicken with salt, garlic powder, and onion powder and toss well.

2. Add buttermilk and hot sauce, mix, cover, and refrigerate for at least 2 hours or overnight.

3. Whisk flour, cornstarch, salt, paprika, and black pepper in a separate bowl.

4. Heat oil in a deep fryer or heavy pot to 325°F.

5. Remove chicken from marinade, let excess drip off, and dredge in flour mixture.

6. Press coating onto chicken, shake off excess, and let rest briefly.

7. Fry chicken in batches without overcrowding, turning occasionally.

8. Cook for 6 to 8 minutes until golden brown and internal temperature reaches 165°F.

9. Transfer to paper towel or rack and sprinkle with flaky salt if desired.

10. Serve immediately.

For best flavor, marinate overnight.

Do not overcrowd the fryer to maintain oil temperature.

Use a thermometer to ensure accurate cooking temperature.