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Southern Fried Chicken
Buttermilk-brined, shatteringly crispy. Worth every step.
Ingredients
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- Buttermilk Brine: 3-4 lbs chicken pieces (thighs, drumsticks, breasts), 2 cups buttermilk, 2 tbsp kosher salt, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp cayenne
- Dredge: 2 cups all-purpose flour, ½ cup cornstarch, 1 tbsp paprika, 1 tbsp garlic powder, 1 tsp cayenne, 1 tsp salt, 1 tsp black pepper
- For Frying: Vegetable oil or peanut oil (enough for 1" depth in pan)
Instructions
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- Brine: Whisk buttermilk, salt, paprika, garlic powder, and cayenne. Submerge chicken pieces. Refrigerate at least 6 hours, preferably overnight.
- Mix dredge: Combine flour, cornstarch, paprika, garlic powder, cayenne, salt, and pepper in a wide bowl.
- Double dredge: Remove chicken from buttermilk (don't shake off excess). Coat in flour mixture. Dip back in buttermilk. Coat in flour again. Let sit on rack .
- Heat oil to 350°F in Dutch oven or deep skillet. Use a thermometer.
- Fry in batches (don't crowd): Dark meat , breasts . Flip halfway. Internal temp should reach 165°F.
- Drain on wire rack (not paper towels—they make it soggy). Season with pinch of salt immediately.
Notes
- Cornstarch = extra crispy: It creates a shatteringly crunchy coating. Don't skip it.
- Double dredge: The second coating is what gives you that craggy, crispy exterior.
- Don't crowd: Too much chicken drops oil temp = greasy, soggy coating.
- Wire rack: Draining on paper towels traps steam and makes bottom soggy.
- Storage: Best fresh. Reheat in 400°F oven on wire rack to re-crisp.
Adapted from Serious Eats Food Lab