Homemade Crispy Fried Chicken (Print version)
Juicy buttermilk-brined chicken fried until deeply golden, craggy, and crisp with a well-seasoned homemade coating.
# Ingredients:
For the buttermilk brine
01 -
3 1/2 to 4 lb (1.6 to 1.8 kg) bone-in, skin-on chicken pieces
02 -
2 cups (480 ml) buttermilk
03 -
2 tablespoons hot sauce
04 -
1 tablespoon kosher salt
05 -
1 teaspoon garlic powder
06 -
1 teaspoon smoked paprika
For the crispy coating
07 -
2 cups (250 g) all-purpose flour
08 -
1/2 cup (64 g) cornstarch
09 -
1 teaspoon baking powder
10 -
2 teaspoons kosher salt
11 -
2 teaspoons smoked paprika
12 -
1 1/2 teaspoons black pepper
13 -
1 teaspoon garlic powder
14 -
1 teaspoon onion powder
15 -
1/2 teaspoon cayenne pepper, optional
For frying
16 -
6 to 8 cups neutral oil, such as peanut, canola, or vegetable oil
17 -
Flaky salt or kosher salt, for finishing
# Instructions:
01 -
Whisk buttermilk, hot sauce, salt, garlic powder, and paprika in a large bowl. Add the chicken, turn to coat, cover, and refrigerate for at least 4 hours or overnight.
02 -
In a wide bowl, whisk flour, cornstarch, baking powder, salt, paprika, black pepper, garlic powder, onion powder, and cayenne. Drizzle in 3 tablespoons of the buttermilk marinade and rub it through the flour to form small shaggy crumbs.
03 -
Remove each piece of chicken from the brine and let excess drip off. Press firmly into the seasoned flour mixture until fully coated, including creases and edges.
04 -
Place coated chicken on a wire rack and rest at room temperature for 20-30 minutes while the oil heats. The coating should look slightly hydrated in spots.
05 -
Pour 1 1/2 inches of oil into a heavy Dutch oven or cast iron skillet. Heat to 350°F, then adjust the burner as needed to hold the oil between 325°F and 350°F during frying.
06 -
Add chicken pieces without crowding. Fry, turning every 3-4 minutes, until the crust is deep golden and the chicken reaches 165°F for white meat and 170-175°F for dark meat, about 12-18 minutes depending on size.
07 -
Transfer fried chicken to a clean wire rack set over a sheet pan. Sprinkle lightly with salt while hot, then rest 5 minutes before serving.
# Good to know:
01 -
Plan for at least 4 hours of inactive brining time.
02 -
A thermometer is strongly recommended for both oil and chicken temperature.
03 -
Fry in batches so the oil temperature does not drop too far.