Crispy Fried Chicken
ID: 3db3b458...
This classic Southern-style fried chicken is incredibly juicy on the inside and ultra-crispy on the outside. Soaking the chicken in a seasoned buttermilk brine tenderizes the meat, while a double-dredging technique ensures a perfectly crunch-packed, golden crust.
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🍳 Cooking Flow
Marinate the chicken pieces in a seasoned buttermilk brine for at least 30 minutes or overnight. → Heat 3 inches of frying oil in a large pot to 360°F. → Whisk the flour, cornstarch, and spices together in a bowl to make the dry dredge. → Double-coat the chicken in the flour dredge for an extra-crispy exterior. → Deep fry the chicken pieces until they are golden-brown and reach an internal temperature of 165°F, then drain on a wire rack.
Cooking Steps
Brief Cooking Order
Marinate the chicken pieces in a seasoned buttermilk brine for at least 30 minutes or overnight. → Heat 3 inches of frying oil in a large pot to 360°F. → Whisk the flour, cornstarch, and spices together in a bowl to make the dry dredge. → Double-coat the chicken in the flour dredge for an extra-crispy exterior. → Deep fry the chicken pieces until they are golden-brown and reach an internal temperature of 165°F, then drain on a wire rack.
Introduction
This classic Southern-style fried chicken is incredibly juicy on the inside and ultra-crispy on the outside. Soaking the chicken in a seasoned buttermilk brine tenderizes the meat, while a double-dredging technique ensures a perfectly crunch-packed, golden crust.
Step 1
Prepare the brine by mixing 1 quart of whole buttermilk, 1 tablespoon of salt, and 3 tablespoons of optional hot sauce in a large bowl.
Step 2
Submerge the bone-in, skin-on chicken pieces completely in the buttermilk brine.
Step 3
Cover and marinate the chicken in the refrigerator for at least 30 minutes, or ideally overnight for maximum tenderness.
Step 4
Fill a large pot with about 3 inches of peanut or vegetable oil and heat it over medium-high heat until it reaches 360°F, tracking it with a candy thermometer.
Step 5
In a separate large bowl, prepare the dry dredge by whisking together the all-purpose flour, cornstarch, onion powder, salt, optional cayenne pepper, and black pepper.
Ingredients List
Important Notes
Adding cornstarch to the flour mixture is the secret to an ultra-crispy crust.
Double-dredging (coating twice in the flour mixture right before frying) gives the chicken its signature crunchy texture.
When adding chicken, the oil temperature will drop significantly; adjust the stove heat as needed to keep it hovering around 360°F.
Always use an instant-read meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
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