Whisk the flour, paprika, garlic powder, onion powder, cayenne, brown sugar, salt, pepper, and herbs in a large bowl. This is your dry rub paradise.
Pour the buttermilk into a second bowl. If you’re using the DIY milk trick, mix milk with lemon juice and let it sit a few minutes until it curdles slightly.
Pat the chicken dry with paper towels. Drier skin = crispier crust, so don’t skip this step.
Dip each piece in the buttermilk, then dredge in the seasoned flour. Press gently to make sure the coating sticks like your favorite playlist on repeat.
Set coated chicken on a rack and let it rest 10–15 minutes. This helps the crust set so it won’t shed in the hot oil.
Heat oil in a heavy pot or Dutch oven to 350°F (175°C). If you don’t have a thermometer, test with a small piece of coating—it should sizzle pleasantly, not aggressively.
Fry chicken in batches, turning once, until golden and cooked through. Thighs take about 12–15 minutes, breasts 10–12 minutes. Use a meat thermometer to hit 165°F (74°C) inside.
Let the chicken rest on a rack for 5–10 minutes. This keeps the crust crispy and the meat juicy.
