Prep the chicken. Pat the chicken pieces dry with paper towels. Trimming excess skin or fat helps the crust stick and crisp better.

Make the buttermilk brine. In a large bowl, whisk buttermilk with 1 teaspoon salt, black pepper to taste, and hot sauce if using. Submerge the chicken, cover, and refrigerate for at least 1 hour and up to 12 hours. Longer brining means juicier chicken.

Set up the dredging station. In a shallow dish, combine rice flour, cornstarch, cornmeal (if using), 1 teaspoon salt, paprika, garlic powder, onion powder, and cayenne. In a second bowl, whisk the eggs until smooth.

Heat the oil. Pour 1 to 1.5 inches of oil into a heavy skillet or Dutch oven. Bring to 350°F (175°C) over medium heat. Use a thermometer if possible; steady heat makes or breaks fried chicken.

Shake off excess brine. Remove a few chicken pieces from the buttermilk. Let the extra drip off so the coating doesn’t get gummy.

Dredge and dip. Coat each piece in the seasoned flour mix, dip in the beaten eggs, then coat again in the flour mix. Press gently so the crust adheres. Place coated pieces on a wire rack for 5 minutes to set.

Fry in batches. Carefully lower the chicken into hot oil, leaving space between pieces. Fry dark meat for about 12–15 minutes and white meat for 10–12 minutes, turning once. Adjust heat to keep oil near 325–350°F.

Check for doneness. Use an instant-read thermometer; the center should reach 165°F (74°C). The crust should be deep golden and crisp.

Drain and season. Transfer to a wire rack over a sheet pan. Sprinkle a pinch of salt while hot. This locks in flavor and keeps the crust snappy.

Rest briefly. Let the chicken rest 5–7 minutes before serving. This helps the juices settle and the crust firm up.