Fried Chicken

Method

1. In a bowl, whisk the 120 ml of buttermilk with 0.5 tsp of the salt and 1 tsp of hot sauce. Add the 280 g of chicken, turn to coat every surface, cover and refrigerate for at least 4 hours and preferably overnight — the acid tenderises the meat and the coating clings to it later.
2. Take the chicken out of the fridge 30 minutes before frying so it loses its chill. In a wide shallow bowl, whisk together the 60 g of plain flour, 1 tbsp of cornflour, 1 tsp of paprika, 0.5 tsp of garlic powder, 0.5 tsp of onion powder, 0.25 tsp of cayenne, 0.5 tsp of black pepper, 0.25 tsp of baking powder and the remaining 0.5 tsp of salt.
3. Spoon 2 tablespoons of the marinade into the seasoned flour and rub it through with your fingertips until the mixture is shaggy with small clumps — these become the crags in the crust. Lift each piece of chicken out of the buttermilk, let the excess run off for a second, then press it hard into the flour, packing the coating on all over, including the skin folds.