Shatteringly crisp crust, juicy seasoned meat, that unmistakable Southern crunch. Real buttermilk fried chicken takes a little patience, but every step — the brine, the dredge, the rest — pays off in the crispiest bite you’ll ever make at home.
Ingredients
- 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
- 2 cups buttermilk
- 1 tablespoon hot sauce, plus more for serving
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tablespoons kosher salt, divided
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon baking powder
- 4 cups peanut or vegetable oil, for frying
- Honey, for drizzling (optional)
Instructions
- Brine overnight: Whisk the buttermilk, hot sauce, and 1 tablespoon salt. Submerge the chicken, cover, and refrigerate at least 4 hours or overnight. The acid tenderizes the meat and keeps it juicy through frying.
- Dredge: In a large bowl, whisk the flour, cornstarch, remaining salt, pepper, garlic powder, onion powder, paprika, cayenne, and baking powder. Pull the chicken from the brine, letting excess drip off, and dredge thoroughly — press the coating on, then let the pieces rest 15 minutes so the crust sets.
- Fry: Heat the oil to 350°F (175°C) in a heavy pot or Dutch oven. Fry in batches (don’t crowd) for 12-15 minutes, turning once, until deep golden and the internal temperature reaches 165°F (74°C). Adjust the heat to hold 325-350°F between batches.
- Drain and serve: Drain on a wire rack set over a sheet pan (not paper towels — they steam the crust). Rest 5 minutes. Serve hot with extra hot sauce or a drizzle of honey.
Pro tip: The 15-minute rest after dredging is the secret to a crust that actually sticks. And always fry to temperature, not to time — a thermometer is the difference between raw centers and perfect chicken.
Estimated nutrition per serving: 720 calories, 44g protein, 42g fat, 38g carbohydrates.
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