Description
Unlock the secrets to making the most amazing fried chicken with a buttermilk brine and double-dip technique.
Ingredients
Scale
- 4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
- 4 cups buttermilk
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tsp cayenne pepper
- 4 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tsp garlic powder
- 2 tsp onion powder
- Enough vegetable oil or shortening for frying
Instructions
- Step: Combine buttermilk, kosher salt, black pepper, and cayenne pepper in a large bowl. Submerge chicken pieces completely. Cover and refrigerate for at least 4 hours or overnight.
- Step: Remove chicken from the brine, allowing excess buttermilk to drip off. Do not rinse.
- Step: In a shallow dish, whisk together flour, cornstarch, garlic powder, and onion powder to create the dredge mixture.
- Step: Dredge each chicken piece thoroughly in the flour mixture, pressing firmly to coat all surfaces.
- Step: For extra crispiness, dip the floured chicken back into the buttermilk, then coat with flour again. Press the flour to create craggy bits.
- Step: Heat enough oil or shortening in a skillet or Dutch oven to reach a depth of 1.5 to 2 inches to 325°F (160°C), monitoring with a thermometer.
- Step: Carefully place chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry in batches.
- Step: Fry drumsticks and thighs for about 6-8 minutes per side until deep golden brown and an internal temperature of 165°F (74°C) is reached. Breast pieces may require slightly longer.
- Step: Remove the chicken and place it on a wire rack over a baking sheet to drain excess oil.
- Step: Serve immediately for a classic comfort food dinner.
Notes
For the crispiest fried chicken, maintain the oil temperature and do not overcrowd the pan. Let the coated chicken rest on a wire rack for 15 minutes before frying.
- Prep Time: PT240M
- Cook Time: PT16M
- Category: Dinner
- Method: Frying
- Cuisine: Southern Comfort Food
Nutrition
- Serving Size: 1 piece
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg