Print

The Best Crispy & Juicy Southern Fried Chicken with Buttermilk Brine

Close-up of several pieces of golden brown, extra crispy fried chicken resting on a wire cooling rack.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the ultimate comfort food with this recipe for classic homemade fried chicken. You achieve an ultra-crispy, golden crust and a tender, juicy interior using a simple buttermilk marinade and a double-dredge technique.

Ingredients

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

Instructions

  1. In a large bowl, combine the buttermilk, hot sauce, salt, pepper, paprika, garlic powder, and onion powder. Stir well.
  2. Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This step tenderizes the chicken.
  3. In a separate shallow dish, whisk together the flour, cornstarch, baking powder, and cayenne pepper (if using). This is your seasoned flour mix.
  4. Remove the chicken from the marinade, letting excess drip off, but do not wipe it dry.
  5. Dredge each piece thoroughly in the seasoned flour mix, pressing the flour onto the chicken to create a thick coating.
  6. For the double-dredge technique (for extra crunch), dip the floured chicken back into the leftover buttermilk mixture for just a second, then immediately return it to the flour mix and coat again, pressing firmly.
  7. Place the coated chicken pieces on a wire rack set over a baking sheet. Let the chicken rest at room temperature for 20 minutes before frying. This resting period helps the coating adhere.
  8. Pour 2 to 3 inches of oil into a heavy-bottomed pot or deep fryer. Heat the oil to 325°F (160°C). Use a thermometer to monitor the temperature accurately.
  9. Carefully place 3 to 4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pot, which lowers the oil temperature.
  10. Fry the chicken until golden brown and cooked through. Thighs and drumsticks usually take 12-15 minutes, while breasts may take 10-14 minutes. Maintain the oil temperature between 300°F and 325°F (149°C and 160°C) throughout the process.
  11. Remove the cooked chicken and place it on a clean wire rack set over paper towels to drain excess oil. Sprinkle lightly with salt immediately after removing from the oil.
  12. Repeat the frying process with the remaining chicken, allowing the oil to return to temperature between batches.

Notes

  • For the juiciest results, use a mix of dark and white meat. Dark meat (thighs and legs) handles longer frying times better.
  • Maintain your oil temperature. If the oil is too cool, the crust becomes greasy; if it is too hot, the outside burns before the inside cooks.
  • This recipe focuses on the best technique for crunchy chicken; do not skip the 20-minute rest period after dredging.

Nutrition

Find it online: https://yummagnet.com/best-crispy-juicy-fried-chicken-recipe/