The Best Crispy Buttermilk Fried Chicken
ID: 9e142e73...
A classic Southern-style buttermilk fried chicken featuring an ultra-crispy, flaky crust achieved with a unique flaking technique. The chicken is deeply flavorful, juicy, and tender thanks to a well-seasoned buttermilk marinade.
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🍳 Cooking Flow
Butcher a whole chicken into standard pieces and marinate in seasoned buttermilk overnight. → Whisk the seasoned flour dredge with potato starch to optimize crunchiness. → Flick wet batter into the dry flour to create hydrated flakes, then double-coat each chicken piece. → Fry the chicken in batches at 325°F - 350°F until the internal temperature reads 165°F. → Drain on a wire rack, let rest for 3 minutes, and serve.
Cooking Steps
Brief Cooking Order
Butcher a whole chicken into standard pieces and marinate in seasoned buttermilk overnight. → Whisk the seasoned flour dredge with potato starch to optimize crunchiness. → Flick wet batter into the dry flour to create hydrated flakes, then double-coat each chicken piece. → Fry the chicken in batches at 325°F - 350°F until the internal temperature reads 165°F. → Drain on a wire rack, let rest for 3 minutes, and serve.
Introduction
A classic Southern-style buttermilk fried chicken featuring an ultra-crispy, flaky crust achieved with a unique flaking technique. The chicken is deeply flavorful, juicy, and tender thanks to a well-seasoned buttermilk marinade.
Step 1
Break down the whole chicken into bone-in breasts, wings, thighs, and drumsticks. Save the backbone and spine pieces for stock.
Step 2
In a large bowl, whisk together the buttermilk, 2 tablespoons of kosher salt, sugar, 1.5 teaspoons of MSG, 1 tablespoon of garlic powder, smoked paprika, and 1 teaspoon of cayenne pepper until thoroughly combined.
Step 3
Add the chicken pieces to the buttermilk marinade. Mix well to ensure every surface is coated, cover with plastic wrap, and refrigerate for at least 1 hour, ideally overnight.
Step 4
Prepare the dry dredge in a large bowl by whisking together the all-purpose flour, potato starch, 1 tablespoon of kosher salt, 1 teaspoon of MSG, 1 teaspoon of cayenne pepper, 1 teaspoon of garlic powder, onion powder, black pepper, and dried oregano.
Step 5
Remove the chicken from the refrigerator and let the pieces drain on a wire rack. Take 1/3 cup of the flour dredge and mix it back into the remaining buttermilk marinade to create a thickened wet batter.
Ingredients List
Important Notes
The addition of potato starch (or cornstarch) creates a lighter, airier, and crunchier crust than using all-purpose flour alone.
Adding droplets of the wet marinade to the dry flour forms texture-building clumps that yield the signature flaky, craggy ridges on the fried chicken.
Marinating the chicken for at least 1 hour (ideally up to 2 days) tenderizes the meat and ensures flavor penetrates deep to the bone.
Adjust oil temperature depending on piece size: larger pieces like bone-in breasts need a lower temp (325°F) to cook through completely without burning the coating.
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