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Ultra-Crispy Buttermilk Southern Fried Chicken

Close-up of several pieces of perfectly crispy, golden brown fried chicken resting on a wire cooling rack.
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Achieve the best homemade fried chicken with this recipe. We use a buttermilk brine and a special dredging technique to give you juicy meat and an ultra-crispy, golden-brown crust every time. This is classic comfort food perfection.

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 (enough to cover chicken by 2 inches)

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 and refrigerate for at least 4 hours, or preferably overnight, for the juiciest results.
  2. In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, and onion powder. This is your dry dredge.
  3. Remove the chicken from the buttermilk, letting excess drip off, but do not wipe it dry.
  4. Working with one piece at a time, dredge the chicken thoroughly in the flour mixture, pressing the flour onto the chicken to create a thick, craggy coating.
  5. Place the coated chicken on a wire rack set over a baking sheet. Let the chicken rest for 20 minutes at room temperature; this helps the coating adhere during frying.
  6. Pour enough oil into a deep, heavy-bottomed pot or Dutch oven to reach about 2 inches deep. Heat the oil to 325°F (160°C). Use a thermometer to monitor the temperature closely.
  7. Carefully place 3-4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pot, which lowers the oil temperature.
  8. Fry the chicken, turning occasionally, until deep golden brown and cooked through. For bone-in pieces, this usually takes 12-15 minutes. The internal temperature should reach 165°F (74°C).
  9. Remove the chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Do not place on paper towels, as this steams the bottom crust.
  10. Allow the chicken to rest for 5 minutes before serving hot. Repeat with remaining pieces, maintaining oil temperature between batches.

Notes

  • For an extra-crispy coating, consider a double dip: dredge the chicken in flour, dip it back into the buttermilk briefly, and then dredge it again in the flour mixture.
  • Maintain your oil temperature between 315°F and 330°F (157°C to 165°C) for the best balance of crispy exterior and juicy interior.
  • If you are cooking larger pieces like breasts, you may need to finish them in a 350°F oven for 5-10 minutes after frying to ensure they are cooked through without burning the crust.

Nutrition

Find it online: https://afripaket.com/best-buttermilk-southern-fried-chicken-recipe/