Rinse and pat dry the chicken pieces. In a large bowl or zip-top bag, combine buttermilk and hot sauce. Submerge chicken in the buttermilk mixture, cover, and refrigerate for at least 2 hours and up to overnight. This tenderizes and seasons the meat.

Prep Dredge

In a large shallow dish or bowl, whisk together flour, cornstarch, 2 tsp kosher salt, 1 tsp black pepper, smoked paprika, garlic powder, onion powder, and cayenne. Ensure the mixture is well combined and evenly seasoned.

Dredge Chicken

Remove chicken from the buttermilk, allowing excess to drip back into the bowl. One piece at a time, press chicken firmly into the flour mixture, coating thoroughly. Shake off excess and set on a wire rack. For extra-crispy results, return coated pieces to the refrigerator uncovered for 20–30 minutes to let the crust set.

Heat Oil

Pour vegetable oil into a deep heavy pot or Dutch oven to a depth of about 1.5–2 inches (about 4–5 cm). Attach a thermometer and heat oil over medium-high heat until it reaches 325–350°F (165–175°C). Maintain temperature between 325–350°F while frying.

Fry Chicken

Fry chicken in batches without overcrowding the pot. For bone-in pieces: fry thighs and drumsticks 12–15 minutes, breasts 14–18 minutes, turning occasionally so they brown evenly. Use an instant-read thermometer inserted into the thickest part without touching bone — chicken is done at 165°F (74°C). If crust browns too fast, lower heat slightly and finish cooking until internal temp is reached.

Drain & Rest

Transfer cooked pieces to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven if needed while remaining batches cook. Let rest 5 minutes before serving to allow juices to redistribute and crust to crisp further.

Rice

Rinse Rice

Place rice in a fine-mesh sieve and rinse under cold running water until the water runs mostly clear to remove excess starch; drain well.

Cook Rice

In a medium saucepan, melt butter over medium heat. Add the rinsed rice and stir to coat the grains with butter; toast 1–2 minutes until slightly fragrant. Pour in chicken broth, add 1 tsp salt and 1/4 tsp black pepper, and bring to a simmer. Reduce heat to low, cover, and cook undisturbed for 15 minutes.

Steam & Fluff

After 15 minutes, remove saucepan from heat but keep covered; let the rice steam for an additional 8–10 minutes. Remove lid, fluff rice gently with a fork, stir in chopped parsley if using, and adjust seasoning to taste.

Finish & Serve

Arrange rice on plates or a family-style platter and place fried chicken pieces on top or alongside. Serve with lemon wedges and optional hot sauce or gravy. Provide napkins — fried chicken is best eaten hot and crispy.