Ingredients:
• 1 (about 3-to-4-lb) chicken, cut into 8 pieces
• 1 cup buttermilk
• 1/2 cup hot sauce
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1/4 teaspoons cayenne pepper
• 1/2 tablespoon kosher salt
• 2 teaspoons garlic powder
• 3/4 cups flour
• 2 tablespoons cornstarch
• 2 cups corn flakes, crushed
• 4 to 6 cups peanut oil
Directions:
• In a large bowl, whisk together the buttermilk and hot sauce. Submerge the chicken pieces, cover, and refrigerate for at least 2 hours (or up to 8 hours).
• In a wide, shallow bowl, whisk together the cornflakes, flour, cornstarch, kosher salt, garlic powder, black pepper, paprika, and cayenne pepper.
• Lift a piece of chicken from the marinade, press firmly into the corn flake mixture to create a solid crust.
• Transfer to a wire rack set over a baking sheet and rest for 10–15 minutes so the coating sets.
• Pour peanut oil into a large Dutch oven until it reaches about 1 to 1.5 inches deep (roughly halfway up a piece of chicken). Heat over medium-high to 335°F–350°F.
• Add the thighs and drumsticks first, skin side down, in the center and warmest parts of the pot.
• Maintain the oil temperature around 315°F–325°F while frying.
• Fry for 8 to 10 minutes, flip, and cook the other side for another 8 to 10 minutes. Thighs and legs should reach an internal temperature of 175°F–180°F.
• Fry breasts and wings in a separate batch. They require less time: roughly 6 to 7 minutes per side, pulling when internal temperature reaches 160°F.
• Transfer fried chicken to a clean wire rack set over a baking sheet. Rest for 5 to 10 minutes before serving so juices redistribute and the corn flake crust stays crisp.
