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Ultra-Crispy Buttermilk Southern Fried Chicken

Close-up of golden brown, crispy fried chicken pieces resting on a wire cooling rack.
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Make the best homemade fried chicken that is juicy inside and has a golden, crunchy coating. This recipe uses a buttermilk brine for tender results.

Ingredients

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  • 4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 4 cups buttermilk
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 teaspoon cayenne pepper (optional, for a kick)
  • 4 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Vegetable oil or shortening, for frying (about 4-6 cups)

Instructions

  1. In a large bowl, combine the buttermilk, kosher salt, black pepper, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to achieve maximum tenderness.
  2. In a separate shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, and onion powder. This is your dredge mixture for the crunchy coating.
  3. Remove the chicken from the buttermilk, letting excess drip off, but do not rinse.
  4. Dredge each piece of chicken thoroughly in the flour mixture, pressing the flour onto the chicken to create a thick, craggy coating. For an extra crispy fried chicken texture, you can perform a double dip: dip the floured chicken back into the remaining buttermilk for a few seconds, then dredge it again in the flour mixture.
  5. Heat 3 inches of oil in a large, heavy-bottomed pot or deep fryer to 325 degrees Fahrenheit. Use a thermometer to monitor the temperature; maintaining this heat is key for juicy and crispy chicken.
  6. Carefully place 3-4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pot, which lowers the oil temperature. Fry the chicken in batches.
  7. Fry dark meat (thighs, drumsticks) for about 12-15 minutes, turning occasionally, until deep golden brown and the internal temperature reaches 165 degrees Fahrenheit. Fry white meat (breasts) for 8-10 minutes.
  8. Remove the cooked fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Do not place it directly on paper towels, as this can steam the crust and make it soggy.
  9. Serve your classic fried chicken immediately as a savory chicken dinner idea.

Notes

  • For the crispiest coating, let the dredged chicken rest on the wire rack for 15 minutes before frying. This allows the coating to adhere better.
  • If you are making Chicken Fried Chicken, prepare a simple white gravy to smother the finished product.
  • Maintain the oil temperature between 315°F and 330°F throughout the cooking process for foolproof fried chicken.

Nutrition

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