Mama coats raw chicken pieces in creamy white mixture. This is a trick that works like a charm

Adjust heat as needed: Keep an eye on the oil temperature, adjusting the burner so it stays mostly in the 325–350°F range. If the oil gets too hot, the crust will brown before the inside is cooked; too cool, and the chicken will absorb more oil and become greasy.
Drain and rest: As each batch finishes, transfer the fried chicken to a clean wire rack set over a baking sheet (or a paper towel–lined tray) to drain. Immediately sprinkle lightly with flaky salt or a pinch of kosher salt if you like a bit of extra seasoning on the crust. Let the chicken rest for at least 5–10 minutes before serving; this helps the juices redistribute and the crust set.
Serve: Arrange the fried chicken on a warm platter and bring it to the table with your favorite sides, hot sauce, and maybe a little honey for drizzling over the crisp, salty crust.
Variations & Tips
For a spicier version, increase the cayenne in the flour mixture and add more hot sauce to the buttermilk; you can also sprinkle the finished chicken with a little cayenne or chili powder while it’s still hot. If you prefer an extra-craggy crust, double-dip the chicken by returning the floured pieces briefly to the buttermilk mixture and then back into the seasoned flour before frying. For a slightly lighter coating, reduce the cornstarch by half or skip it entirely; cornstarch helps with crispness, but flour alone still yields a satisfying crust. You can also play with the seasoning profile: swap paprika for smoked paprika for a subtle barbecue note, use herbes de Provence or Italian seasoning instead of thyme, or add a touch of ground cumin and coriander for a more aromatic finish. If you’d like to oven-finish for extra insurance on doneness, fry the chicken until nicely browned but not quite cooked through, then transfer to a 350°F (175°C) oven for 10–15 minutes until it reaches 165°F internally. Leftover fried chicken keeps well in the refrigerator; to re-crisp, warm it on a wire rack over a baking sheet in a 375°F (190°C) oven for about 10–15 minutes rather than microwaving, which softens the crust.