Fried Chicken Recipe
Crispy buttermilk fried chicken with a seasoned flour and cornstarch dredge, fried to deep golden perfection. Tender, juicy meat with an ultra-crispy, craggy crunch in every bite.
Equipment
- Large Pot
- Candy thermometer
Ingredients
For the Brine
- 1 whole chicken (4- to 5-pound, cut into pieces (or 8 of your favorite bone-in chicken pieces))
- 1 quart whole buttermilk ((960mL))
- 3 tablespoons hot sauce (optional)
- 1 tablespoon salt
For Dredge and Frying
- Peanut or vegetable oil (for frying)
- 3 cups all-purpose flour ((360g))
- ½ cup cornstarch ((80g))
- 1 tablespoon onion powder
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- 1 teaspoon cayenne pepper (optional)
Instructions
Brined Chicken
- Place the chicken, buttermilk, optional hot sauce, and salt in a large bowl or ziptop bag, then turn the pieces until coated and seal or cover. Leave the chicken at room temperature for 30 minutes, or refrigerate it for several hours or overnight for a juicier result.
Dredge and Frying
- Pour 3 inches of peanut oil into a Dutch oven, clip in a candy or deep-fry thermometer, and heat over medium until the oil reaches 340°F. Set a wire rack inside a rimmed baking sheet while the oil warms so steam can escape after frying.
- Stir the flour, cornstarch, onion powder, salt, black pepper, and optional cayenne together in a shallow dish. The mixture should look evenly speckled, with no visible pockets of cornstarch or seasoning.
- Lift each chicken piece from the brine, shake away the excess, and press it firmly into the seasoned flour mixture before placing it on a plate or baking sheet. Rest the coated pieces until the oil is ready, then give them a light second coating if you want a thicker, extra-crunchy crust.
- Lower the chicken into the hot oil in batches and fry until deep golden, cooking wings for about 7 minutes, drumsticks and thighs for about 12 minutes, and breast pieces for about 15 minutes. Move finished chicken to the wire rack when a thermometer in the thickest part reaches 165°F and the bubbling around the piece has noticeably slowed.
Notes
Texture tip: Rest the coated chicken for 10 minutes before frying so the flour hydrates into a tacky layer that firmly adheres to the meat.
Oil temperature: Maintain the oil between 320°F and 340°F while cooking, frying in small batches to avoid sharp drops in temperature.
Draining: Drain cooked chicken on an elevated wire rack instead of paper towels to prevent trapped steam from softening the bottom crust.
Reheating: Warm leftover chicken on a wire rack over a baking sheet in a 375°F oven or air fryer until hot and crispy.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.