Bone-in, skin-on chicken pieces soak overnight in a tangy, hot sauce-spiked marinade that works deep into the meat, keeping every bite juicy under a crackling crust. That crust gets its serious flavor from smoked paprika, cayenne, garlic and onion powder, and dried thyme, pressed on generously before the chicken rests so the coating really sets. A shallow fry in a cast iron skillet, turned once and held at a steady 325–350°F, gives you that deep golden-brown shatter with every bite while keeping the inside tender and fully cooked through. A short rest on a wire rack and a final sprinkle of flaky sea salt right before serving finishes it off with maximum crunch. This is a genuinely solid pick for a gluten free table — the kind of fried chicken you can serve to everyone without anyone noticing a difference. Pull it straight from the skillet and dig in while the crust is still crackling.
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In a large mixing bowl, whisk together the buttermilk, hot sauce, 1 1/2 tsp kosher salt, 1 tsp garlic powder, and 1 tsp onion powder until combined. Add the chicken pieces, turning to coat thoroughly. Transfer to a large zip-top bag or covered container and refrigerate for at least 8 hours or overnight.
When ready to fry, remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes. Set a wire rack over a rimmed baking sheet.
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