Step 1: Prepare the Chicken Marinade

Combine buttermilk, hot sauce, salt, black pepper, garlic powder, and onion powder in a large bowl. Whisk thoroughly until all seasonings are well incorporated. Add the chicken pieces, ensuring each piece is completely submerged in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight. This marinating process is crucial for tender, flavorful chicken that rivals any restaurant-style fried chicken.

Step 2: Create the Seasoned Flour Mixture

Mix all dry coating ingredients in a large shallow dish or pie plate. Combine flour, cornstarch, salt, paprika, garlic powder, onion powder, black pepper, white pepper, cayenne pepper, thyme, oregano, and sage. Whisk everything together until evenly distributed. The cornstarch is the secret ingredient that creates that extra crispy texture we’re after.

Step 3: Set Up Your Dredging Station

Remove chicken from marinade, reserving 2 tablespoons of the marinade for later use. Set up your dredging station with the seasoned flour mixture in one dish and have a clean plate ready for coated chicken pieces. This organized approach ensures smooth, efficient coating of each piece.

Step 4: Double-Dredge the Chicken

Dredge each piece of chicken in the seasoned flour, pressing gently to ensure the coating adheres well. Shake off excess flour, then dip briefly back into the reserved marinade, and dredge again in the flour mixture. This double-dredging technique creates the thick, craggy coating that makes restaurant-style fried chicken so irresistible.

Step 5: Heat the Oil

Heat oil to 325°F (165°C) in a heavy-bottomed Dutch oven or deep fryer. Use enough oil so chicken pieces can float freely without touching the bottom. Maintaining proper oil temperature is critical – too hot and the coating burns before the chicken cooks through; too cool and the chicken absorbs too much oil and becomes greasy.

Step 6: Fry the Chicken

Carefully add chicken pieces to the hot oil, being careful not to overcrowd. Fry in batches if necessary. Dark meat (thighs and drumsticks) should cook for 12-15 minutes, while white meat (breasts) needs 10-12 minutes. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer.

Step 7: Drain and Rest

Transfer cooked chicken to a wire rack set over paper towels to drain excess oil. Let rest for 5 minutes before serving to allow juices to redistribute throughout the meat. This resting period ensures each bite is perfectly juicy.