Kentucky Recipe

Trim and season

Pat the chicken pieces dry with paper towels. Make small shallow cuts in the thicker parts so heat penetrates evenly.

In a large bowl, whisk together the buttermilk, hot sauce, 1.5 tsp kosher salt, and 1 tsp black pepper. Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 4 hours or overnight. This tenderizes and seasons the meat.

About 30 minutes before frying, remove the chicken from the refrigerator so it comes closer to room temperature (but keep it covered). In a large shallow dish or bowl, combine the all-purpose flour and cornstarch.

Add paprika, onion powder, garlic powder, dried thyme, cayenne, 1 tsp kosher salt, and 1 tsp black pepper to the flour mixture. Whisk thoroughly to distribute spices evenly.

Set a wire rack next to your dredging station. Using tongs, lift each piece of chicken from the buttermilk letting excess drip off, then press into the flour mixture, coating well on all sides. For extra-crispy layers, dip coated chicken back briefly into the buttermilk and then into the flour again for a double coating. Place coated pieces on the wire rack and let rest 10–15 minutes to set the crust.

Pour the frying oil into a large heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 1.5 cups). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily.

Working in batches (do not crowd the pan), gently lower chicken pieces into the hot oil skin-side down using tongs. Fry for about 12–15 minutes, turning once halfway, until crust is deep golden brown and an instant-read thermometer inserted near the bone reads 165°F (74°C). Smaller pieces may take less time; adjust accordingly.

Remove fried chicken to a wire rack set over a baking sheet to drain and keep crispy. If frying multiple batches, maintain oil temperature between 325–350°F by adjusting the heat between batches.

While the chicken rests, cook the bacon: heat a medium skillet over medium heat and add bacon strips. Cook until crisp, turning occasionally, about 8–10 minutes. Transfer bacon to a paper towel–lined plate and drain. When cool, roughly chop or leave whole depending on preference.

Shred or finely slice the lettuce and keep chilled until assembly.

If using the sauce, whisk together mayonnaise, mustard, honey, and 1/4 tsp black pepper in a small bowl. Taste and adjust seasoning.

To serve Kentucky-style: on a platter or individual plates, place a bed of shredded lettuce, top with a piece of hot fried chicken, and add 1 slice of crisp bacon (or chop and sprinkle on top). Drizzle a little of the sauce over the chicken or serve on the side.

Serve immediately while the chicken is hot and crispy.