Crispy Fried Chicken Recipe — Southern Buttermilk Style

Ingredients

Tick the ingredients as you go

For the buttermilk brine

• 2 cups buttermilk, Full-fat buttermilk keeps the meat tender and helps the coating stick; plain whole-milk yogurt thinned with water works too
• 2 tsp kosher salt
• 1 tsp black pepper, freshly ground
• 1 tsp garlic powder
• 1 tsp hot sauce, such as Frank's RedHot; adds gentle heat without overpowering
• 1 large whole chicken, about 3½–4 lb (1.6–1.8 kg), cut into 8 pieces — or use 8 bone-in, skin-on pieces of your choice

For the seasoned flour dredge

• 2 cups all-purpose flour, about 250 g; the base of the crust — see gluten-free swap in tips
• 1/4 cup cornstarch, about 30 g; adds extra crunch and helps the crust shatter when you bite in
• 2 tsp kosher salt
• 2 tsp smoked paprika, gives color and a gentle smoky depth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper, increase to 1 tsp for a spicier crust
• 1/2 tsp black pepper, freshly ground

For frying

• 2 quarts neutral oil, about 2 liters; peanut, vegetable, or canola oil — all have a high smoke point suitable for deep-frying

Instructions

1. 1

   Brine the chicken

   Whisk together the buttermilk, 2 tsp kosher salt, black pepper, garlic powder, and hot sauce in a large bowl. Add the chicken pieces, making sure they are fully submerged, then cover and refrigerate for at least 4 hours or overnight (up to 24 hours). The buttermilk will look slightly thickened and cling to the chicken when it is ready.

2. 2

   Mix the dredge

   Combine the flour, cornstarch, and all the spices in a wide, shallow dish and whisk until evenly mixed. The mixture should look uniform in color with no white streaks of plain flour.

3. 3

   Dredge the chicken (first coat)

   Lift one piece of chicken from the buttermilk, letting the excess drip off for 5 seconds, then press it firmly into the seasoned flour on all sides. Shake off any loose flour and set the coated piece on a wire rack set over a baking sheet. Repeat with all remaining pieces.

4. 4

   Double-dredge for extra crunch

   Dip each floured piece back into the buttermilk brine for 10 seconds, then press it into the seasoned flour a second time, squeezing gently so the coating adheres and forms rough, shaggy ridges. Return to the wire rack. Let the coated chicken rest, uncovered, for 15–20 minutes — this drying time is what locks the crust in place.

6. 5

   Heat the oil

   Pour the oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 3 inches (7.5 cm) and heat over medium-high heat until a deep-fry thermometer reads 350 °F (175 °C). Clip the thermometer to the side of the pot and keep it there throughout cooking.

7. 6

   Fry dark-meat pieces first

   Working in batches of 3–4 pieces to avoid crowding, carefully lower thighs and drumsticks into the hot oil using tongs. The oil will bubble vigorously — that is normal. Fry for 13–15 minutes, turning the pieces with tongs every 3–4 minutes, until the crust is a deep mahogany brown and an instant-read thermometer inserted at the thickest point (away from bone) reads 165 °F (74 °C). Adjust the burner as needed to keep oil between 325–350 °F (165–175 °C).

8. 7

   Fry white-meat pieces

   Transfer the cooked pieces to a clean wire rack set over a baking sheet (not paper towels) and tent loosely with foil to keep warm. Return the oil to 350 °F (175 °C), then fry breasts and wings for 10–12 minutes, again turning every 3–4 minutes, until golden-brown and 165 °F (74 °C) at the thickest point.

9. 8

   Rest and serve

   Let all the chicken rest on the wire rack for 5 minutes before serving — this allows the juices to redistribute and the crust to firm up further. Season lightly with a pinch of flaky salt right out of the oil if you like, and serve immediately.