Southern fried chicken

Step 1: Whisk 2 cups buttermilk, 2 tsp fine salt, 1 tbsp hot pepper sauce and 1 tsp garlic powder in a large bowl. Add 3 ⅛ lb chicken pieces, bone in (thighs and drumsticks), turn to coat, cover and refrigerate for at least 4 hours or overnight (up to 24 hours). Always brine raw chicken in the fridge, never on the counter.

Step 2: In a wide dish mix 9 oz plain flour, 1 oz cornflour, 2 tsp sweet paprika, 2 tsp black pepper, 1 tsp onion powder, ½ tsp cayenne pepper and 1 ½ tsp fine salt.

Step 3: Lift each piece from the buttermilk, let the excess drip off, and press it firmly into the flour on all sides. Dip it back into the buttermilk briefly, then into the flour again for a shaggy second coat. Rest the pieces on a wire rack for 15 minutes. Wash your hands and boards after handling raw chicken.

Step 4: Pour 6 ¼ cups vegetable or peanut oil into a heavy, deep pan or cast-iron skillet, no more than half full, and heat to 325°F. Keep a lid nearby and never leave hot oil alone; keep children and pets away from the stove.

Step 5: Lower 3–4 pieces into the oil, skin side down, without crowding. Fry for 12–15 minutes, turning every few minutes and adjusting the heat to keep the oil at 150–325°F, until deep golden. A common mistake is frying too hot: the crust burns before the bone-in meat is cooked.

Step 6: Check the thickest piece next to the bone with a thermometer: it must read 165°F, and the juices should run clear. Drain on a rack set over a tray, then rest for 5 minutes. Keep the first batch warm in a 200°F oven while you fry the rest.