The best fried chicken

Ingredients:

• 1 chicken weighing 1.5-1.8 kg (or 1.5-1.8 kg of chicken pieces)
• 4 tsp light brown sugar
• 1 teaspoon baking powder
• 3 cups premium flour
• 2/3 cup cornstarch
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 2 tablespoons sweet Hungarian paprika
• 2 tsp cayenne pepper
• 2 cups of sour milk or kefir
• 0.5 cup hot sauce, such as Frank's
• 2 large eggs, beaten
• Vegetable oil, for frying (about 8 cups)

Preparation:

1. Cut the chicken into 10 pieces. Remove the wings. Trim the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces, then cut each breast in half.
2. In a small bowl, combine 4 teaspoons of salt, brown sugar, and baking powder until thoroughly combined and free of lumps. Sprinkle salt over all chicken pieces. Place the seasoned chicken on a wire rack set on a rimmed baking sheet. Cover the baking sheet with plastic wrap and refrigerate for at least 3 hours and up to 24 hours. Overnight is best.
3. In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, and 1/4 cup salt until evenly distributed. In another large bowl, combine the buttermilk, hot sauce, and eggs. Dredge the chicken pieces one at a time in the seasoned flour, turning to coat evenly in all crevices. Shake off any excess and return to the grill. Repeat with the remaining chicken.
4. Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and mix with your fingers; the mixture should resemble sand with small lumps. These lumps will give the chicken a crispy, flaky crust. Dip the chicken in the remaining buttermilk mixture, letting any excess drip back into the bowl. Then, pressing firmly, dredge the dipped chicken in the flour mixture. Gently shake off any excess and return the chicken to the wire rack. Refrigerate for at least 30 minutes and up to 12 hours.
5. In a large, heavy-bottomed saucepan, add enough vegetable oil to come halfway up the sides. Attach a deep-fry thermometer to the pan. Heat the oil over high heat to 300°F (150°C). Fry the chicken in three batches until deep golden brown, turning frequently and adjusting the heat to maintain the oil temperature, about 8 minutes for wings, 10 minutes for drumsticks, and 12 minutes for thighs and breasts (a whole breast will take 15-18 minutes). Transfer the fried chicken to a clean wire rack lined with paper towels to drain any excess fat.