Description
This recipe delivers restaurant-quality crunch and juicy meat through a simple buttermilk brine and a specific cornstarch-to-flour ratio, seasoned with a classic Southern spice blend.
Ingredients
Scale
- 3–4 pounds chicken pieces (bone-in, skin-on thighs and drumsticks preferred)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 tablespoon kosher salt
- 1/2 teaspoon white pepper (optional)
- 4 cups vegetable oil or peanut oil
Instructions
- Combine buttermilk, 1 tablespoon salt, and half of the spice blend in a large bowl. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for 12-24 hours.
- In a large shallow dish, whisk together the flour, cornstarch, and remaining spices until evenly distributed.
- Heat oil in a Dutch oven or cast-iron skillet to 350°F (175°C).
- Remove chicken from buttermilk, letting excess drip off. Press firmly into the flour mixture, flipping to coat all sides. Shake off excess flour.
- Carefully lower chicken into hot oil, skin-side down, without overcrowding the pot. Fry in batches if necessary.
- Fry dark meat for 12-15 minutes and breasts for 8-10 minutes, flipping halfway. Oil temperature should return to 325°F (160°C).
- Chicken is done when internal temperature reaches 165°F (74°C) for breasts and 175°F (80°C) for thighs.
- Remove chicken and place on a wire rack over a baking sheet. Rest for 5-10 minutes.
- For extra crispiness, increase oil heat to 375°F (190°C) and fry for 2-3 minutes on each side.
Notes
Do not use olive oil or butter for frying as they burn easily. Ensure oil is at 350°F before adding chicken to prevent greasy results. Resting the chicken on a wire rack rather than paper towels keeps the bottom crust crisp.
- Prep Time: 12 hours (plus brining time)
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece dark meat
- Calories: 450
- Sodium: 600
- Fat: 25
- Saturated Fat: 6
- Carbohydrates: 25
- Protein: 35
Keywords: fried chicken, buttermilk chicken, southern cooking, crispy chicken, homemade fried chicken, comfort food