Preparation

• Start by adding your chicken to a medium-sized bowl. Season it with the poultry seasoning, adjusting to your taste. Pour in the buttermilk and hot sauce, stirring well to ensure the chicken is thoroughly coated. Cover the bowl and set it aside, or if you're not cooking immediately, refrigerate it. Be sure to pull it out 30 minutes before dredging and frying.
• In a small bowl, combine all the ingredients listed under ‘Sauce’ and whisk them together until smooth. Set aside.
• In yet another bowl, mix the flour, cornstarch, and cajun seasoning. For creating those crunchy craggies, try one of two methods: either mix in little bits of buttermilk brine into the flour, stirring to create texture, or pour a bit of buttermilk into the bowl first, coating the sides, then add the flour dredge ingredients and stir, scraping the sides and bottom to create craggies.
• Remove the chicken from the buttermilk mixture, allowing the excess to drip off. Dredge the chicken pieces in the flour mixture, pressing the flour into the chicken to ensure it sticks. Squeeze the pieces in your fist to get the flour to adhere well.
• Fill a heavy-bottomed pot with a few inches of oil and place it over medium-high heat. Heat the oil to about 375°F. If you don't have a thermometer, test the oil with a wooden spoon or chopstick—if it sizzles when submerged, the oil is ready.
• Gently add the chicken to the pan. Don’t drop it in—drag the chicken through the oil surface before letting go to help the coating set. Fry in batches if necessary, giving the chicken room to move without crowding. Fry for about 7-10 minutes, flipping after 5 minutes. The chicken should float when done, but always check the internal temperature, especially for thick pieces—it should reach 165°F.
• Drain the chicken on a wire rack over a baking sheet. Toast your buns and spread the sauce on them. Add pickles if desired, then enjoy your crispy chicken sandwich! Dassit!