Ingredients:

  • 3 lbs Bone-in, skin-on chicken thighs and legs
  • 1 tsp Kosher salt
  • 2 Large eggs
  • 1/2 cup Buttermilk (soak for at least 30 minutes for tenderizing)
  • 1 tbsp Hot sauce
  • 1.5 cups All-purpose flour
  • 1/2 cup Cornstarch (use a 1:3 ratio with flour for maximum 'shatter')
  • 1 tbsp Smoked paprika (promotes browning/color and adds a hint of 'charred' flavor)
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 tsp Cayenne pepper
  • 4 tbsp Melted butter (drizzle slowly to create the best craggy texture)

Instructions:

  1. Pat the chicken pieces completely dry with paper towels. Season the meat with kosher salt and let it sit for 10 minutes to draw out surface proteins.
  2. In a shallow bowl, whisk together the eggs, buttermilk (ensure it has soaked for at least 30 minutes if time allows for extra tenderness), and hot sauce to create the liquid adhesive wash.
  3. In a separate bowl, combine the all-purpose flour, cornstarch (in a 1:3 ratio with flour for maximum shatter), smoked paprika, garlic powder, onion powder, and cayenne pepper. Drizzle the melted butter slowly into the mixture and toss with a fork until small clumps form, creating a craggy texture.
  4. Dip each chicken piece into the flour mixture, then the egg wash, and then back into the flour mixture, pressing firmly to ensure a thick, craggy coating. The buttermilk acts as a glue to help the coating adhere.
  5. Place the breaded chicken on a wire rack set over a large rimmed baking sheet. Bake at 425°F (218°C) for approximately 45 minutes until the crust is mahogany brown and the internal temperature reaches 165°F.