Delicious fried chicken: the ultimate crispy, juicy classic

Ingredients

 

 

For the buttermilk brine

 

  • 1.8 kg chicken fillet with bone and skin (thighs, drumsticks, breast fillets halved)
  • 2 cups buttermilk (or 2 cups milk mixed with 2 tablespoons white vinegar, let sit for 10 minutes)
  • 1 tablespoon hot sauce (optional, for flavor, not heat)
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper

 

For the spiced flour coating

 

  • 2 cups all-purpose flour
  • 1/2 cup cornstarch (the secret to extra crispiness!)
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional, for a bit of spice)
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon baking powder (for a fluffier crust)

 

For frying

 

  • 4-6 cups neutral oil to fry in (such as vegetable oil, canola oil, or peanut oil)
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