Combine 1 cup buttermilk and 1 teaspoon Sriracha. The Sriracha it totally optional, but I think it adds another subtle layer of heat to the chicken.
Soak chicken pieces in buttermilk mixture for at least 4 hours, or preferably overnight.
Chicken Mix
Combine the dry herbs, spices, and brown sugar in the jar of a small food processor (or clean coffee grinder) and pulverize until uniform in texture.
In a large self-sealing plastic bag or medium bowl, combine 2 cups of flour and the pulverized spice mix. Set aside.
Dredge-Dip-Dredge
Remove chicken from buttermilk pre-soak and pat dry with paper towels. Discard any remaining buttermilk Soak Mixture.3-Step Dredging StationPrepare a dredging station, as follows: A. Combine 1 cup of flour and 1 tablespoon of the Chicken Mix in a separate bowl or resealable bag.B. Whisk together egg and the second cup of buttermilk in a separate bowl.C. Place the remainder of the Chicken Mix into in a separate bowl or resealable bag.
For each piece of chicken:Drag or dust chicken with the flour mixture, coating evenly. Shake off excess.Using tongs, dip each piece of chicken in the egg and buttermilk mixture and shake once to remove excess.Drop buttermilk-coated chicken piece into the resealable bag or bowl of Chicken Mix and dredge to coat.Remove chicken pieces from the Chicken Mix with tongs and rest on wire rack while you complete dredging the rest of the chicken pieces.
Rest chicken on wire rack for at least 10 minutes.
Cook Chicken
Warning: Hot oil can be very dangerous! Please take all precautions necessary to ensure the safety of yourself and those around you.
Preheat oven to 350°F | 175°C. Line a heavy sheet pan with foil and set aside. Spray the foil with a little cooking spray to alleviate sticking. Set aside.
For this step, you will need either a large heavy skillet or an electric skillet. You will also need tongs, and a deep-fry/meat thermometer. We suggest using using vegetable oil, canola oil, or peanut oil for frying.Pour ½-inch of oil into an electric skillet or a deep, heavy skillet.Initially heat the oil 340°F - 350°F (170°C - 175°C) to allow for the natural drop in temperature when the chicken is added to the oil, then reduce the heat to 325°F (163°C).For best results, maintain a constant temperature of 325°F (163°C) when for frying chicken.
Using tongs, carefully lower the coated chicken pieces into the hot oil.Fry chicken in batches for 3-4 minutes on each side, or until they turn crispy and golden. Turn them as they brown and do not let them touch each other while frying.
Remove fried chicken from oil and set on wire rack while you finish the rest of the chicken. Allow oil to come back up to temperature between batches.
Place the fried chicken on the prepared sheet pan and place in preheated oven. Bake until chicken is done and juices run clear. • Breasts: 30-40 minutes• Legs & Thighs: 20-25 minutes• Wings: 10-15 minutes
After finishing in the oven, remove chicken to a clean wire rack and allow it to rest for at least 10 minutes before serving.
Notes
Allowing the chicken to rest after dredging, even a short time, dramatically improves how well the coating adheres to the chicken when you go on to the frying steps.If time allows, you can stop there and put the chicken, rack and all, into the fridge for an hour or two. You can even dredge the chicken the day before and leave it overnight.
Chicken is done when it registers an internal temperature of 165°F. We aim to take the chicken off the heat when it registers a temperature of 160°, and allow carryover cooking to bring it up to temperature as it sits on the wire rack.