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Ultra-Crispy Buttermilk Fried Chicken

Two pieces of perfectly golden, crispy fried chicken resting on a white plate near a window.
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Make classic Southern fried chicken that is juicy inside and features an extra crunchy, golden crust using a buttermilk soak.

Ingredients

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  • 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil or shortening, for frying

Instructions

  1. Place chicken pieces in a large bowl. Pour buttermilk and hot sauce over the chicken. Mix to coat completely. Cover and refrigerate for at least 4 hours, or preferably overnight.
  2. In a shallow dish, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, and cayenne pepper. This is your dredge mixture.
  3. Remove chicken from the buttermilk, letting excess drip off, but do not wipe dry.
  4. Dredge each piece thoroughly in the flour mixture, pressing the flour onto the chicken to create a thick, craggy coating. For extra crispiness, dip the floured chicken back into the remaining buttermilk for a second, quick dip, then dredge again in the flour mixture, pressing firmly.
  5. Place coated chicken on a wire rack set over a baking sheet. Let it rest at room temperature for 20 minutes before frying. This sets the coating.
  6. Pour enough oil into a deep, heavy-bottomed pot or Dutch oven to reach a depth of about 2 inches. Heat the oil to 325 degrees Fahrenheit (160 degrees Celsius). Use a thermometer to monitor the temperature.
  7. Carefully place 3 to 4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pot. Overcrowding lowers the oil temperature and results in soggy chicken.
  8. Fry chicken for about 6 to 8 minutes per side, turning carefully with tongs, until deep golden brown and cooked through (internal temperature should reach 165 degrees Fahrenheit or 74 degrees Celsius). Adjust heat as needed to maintain oil temperature between 300 and 325 degrees Fahrenheit.
  9. Remove cooked chicken and place it on a clean wire rack set over paper towels to drain excess oil. Let the chicken rest for 5 minutes before serving.

Notes

  • For the crispiest crust, use a mix of flour and cornstarch in your dredge.
  • Maintain your oil temperature strictly between 300F and 325F for the best results.
  • If you prefer to bake or air fry, you will need different instructions and cooking times.

Nutrition

Find it online: https://tasteportfolio.com/crispy-buttermilk-fried-chicken-recipe/