1Combine buttermilk, hot sauce, cayenne pepper, garlic paste, one packet of Saison, adobo, and all-purpose seasoning in a mixing bowl.
2Whisk the marinade ingredients until well combined.
3Add clean and dry chicken (thighs and drumsticks recommended) to the buttermilk marinade, ensuring it's completely submerged.
4Refrigerate the marinating chicken for 4 to 24 hours.
5While chicken marinates, combine two cups of all-purpose flour, a quarter cup of cornstarch, one packet of Saison, and all-purpose seasoning in a separate bowl.
6Mix the flour mixture thoroughly with a fork, ensuring seasonings are evenly distributed.
7Taste the seasoned flour to adjust seasoning as needed.
8Remove chicken from buttermilk, drain off excess, and transfer to the seasoned flour.
9Use your hands to thoroughly coat the chicken in flour, pressing it in to form a nice crust, avoiding any bald spots.
10Repeat the coating process for all chicken pieces.
11Let the coated chicken rest for 15-20 minutes before frying.
12Heat oil in a deep fryer or cast iron skillet to 350 degrees Fahrenheit.
13Gently lay the chicken into the hot oil.
14Move the chicken around slightly in the oil to prevent sticking.
15Fry chicken for about 9 to 10 minutes, or until golden brown and an internal temperature of 175 degrees Fahrenheit is reached.
16Drain the fried chicken on a wire rack.
17Serve hot, optionally with hot sauce.
Ingredients
1 quart buttermilk
1 tablespoon hot sauce
cayenne pepper
1 tablespoon garlic paste
1 packet Saison
adobo
all-purpose seasoning (blend of salt, pepper, garlic, and onion powder and other spices)
dark meat chicken (thighs and drumsticks)
2 cups all purpose flour
0.25 cup cornstarch
1 packet Saison
all-purpose seasoning
Old Bay Hot Sauce
Equipment
mixing bowlwhiskforkrefrigeratordeep fryercast iron skilletdigital food thermometerwire rack
Tips
Marinate chicken for at least 4 hours, preferably overnight.
Ensure the flour is adequately seasoned by tasting it.
Coat chicken in seasoned flour 15 to 20 minutes before frying to allow it to come to room temperature and for the crust to adhere.
Use a wire rack to drain fried chicken to maintain crispiness.