It just goes to show you that a true classic NEVER goes out of style! What’s not to love about tender juicy chicken fried to a golden crisp?! Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain.I have to admit this was not the recipe I was going to publish today! However, so many of you responded to the photo I posted in my stories on Instagram, asking for the recipe, that I decided to walk the chicken up to the front of the line! (This is really why the chicken crossed the road! Age old dilemma solved!) Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Then pack the moistened flour firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes and up to 12 hours. Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers it should feel like sand with some clumps. (These clumps will give the chicken a crispy, shaggy crust.) Dip the dredged chicken into the remaining buttermilk mixture, allowing any excess to drip off. Shake to remove any excess and return to the rack. Repeat with the remaining chicken. Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.) Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet.

Cut the breast into 2 pieces and then cut each breast in half. Cut the chicken into 10 pieces. Cut off the wings.

Dredge for fried chicken