Fat Tuesday Fried Chicken

Ingredients

Seasoning Mix

3 tablespoons kosher salt
2 tablespoons dried thyme leaves
2 tablespoons smoked paprika
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
1 tablespoon cayenne pepper
1 tablespoon white pepper

2 3-pound whole chickens, cut into serving pieces
4 cups buttermilk
2 tablespoons Louisiana Hot Sauce
2 tablespoons Crystal Hot Sauce
4 cups all purpose flour
1/2 cup cornstarch
Peanut oil, for frying

Instructions

In a small bowl, thoroughly combine seasoning mix. Season chicken with 6 tablespoons seasoning mix. Reserve remaining mix. Place chicken is a large resealable plastic bag. In a medium bowl, combine buttermilk and hot sauces; pour over chicken. Seal and refrigerate for at least 4 hours or up to 48 hours (the longer it soaks the better), turning occasionally. In a large bowl, whisk together flour, cornstarch and reserved seasoning mix. Set a rack on a large baking sheet. Working with one piece at a time, remove chicken from buttermilk mixture, allowing excess to drip back into bag. Dredge in flour mixture and shake off excess. Place on prepared rack. Pour oil halfway up the side of a large, deep skillet (preferably cast iron) and heat to 350 degrees F. Fry chicken in batches, starting skin side down. Do not overcrowd skillet. Once chicken is added to oil, the temperature will drop. Maintain cooking temperature of 315 degrees F for ideal frying. Fry, turning once, until golden brown and cooked through, about 12-18 minutes per batch (the cracking and popping will stop when the chicken is done). Drain on a clean wire rack. Let stand 5 minutes before serving. Makes 6-8 servings.