Ultra-Crispy Buttermilk Southern Fried Chicken

In a large bowl, combine the buttermilk, kosher salt, black pepper, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight, for the juiciest results.

In a separate shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, and onion powder. This is your dredge mixture.

Remove the chicken from the buttermilk, letting excess drip off, but do not rinse.

Dredge each piece of chicken thoroughly in the flour mixture, pressing the coating firmly onto the chicken to create a thick, craggy crust.

For an ultra-crispy coating (double dip method): Dip the floured chicken back into the remaining buttermilk for just a second, then immediately return it to the flour mixture and press again to build a second layer of crust.

Place the coated chicken pieces on a wire rack set over a baking sheet. Let them rest at room temperature for 20 minutes; this helps the coating adhere during frying.

Heat the oil or shortening in a large, heavy-bottomed skillet or Dutch oven to 325 degrees Fahrenheit. You need about 2 inches of oil.

Carefully place the chicken pieces into the hot oil, ensuring you do not overcrowd the pan. Work in batches.

Fry the chicken for about 6 to 8 minutes per side, turning carefully with tongs, until deep golden brown and the internal temperature reaches 165 degrees Fahrenheit. Thicker pieces may require slightly longer cooking times.

Remove the cooked chicken and place it on a clean wire rack set over paper towels to drain excess oil.

Serve your best homemade fried chicken immediately as an easy dinner or comfort food staple.