Delicious fried chicken: the ultimate crispy, juicy classic

Instructions

 

 

1. Marinate the chicken (the key to juiciness)

 

  1. Make the brine:  In a large bowl or resealable plastic bag, whisk together the buttermilk, hot sauce, 1 tablespoon salt, and 1 teaspoon pepper.
  2. Add chicken:  Place the chicken pieces in the brine, making sure they are completely submerged.
  3. Marinating:  Cover the bowl or seal the bag and let it marinate in the refrigerator for at least 3 hours, but preferably overnight (up to 24 hours) for the most tender and flavorful result.

 

2. Prepare the coating and let it cure

 

  1. Combine the dry ingredients:  In a wide, shallow bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), 1 tablespoon salt, 1 teaspoon pepper, and baking powder until well combined.
  2. Create “Craggy Bits” (optional pro tip):  This step creates the signature bumpy, super-crispy crust! Spoon 2-3 tablespoons of buttermilk brine directly into the seasoned flour mixture. Rub and squeeze into the flour with your fingers, creating pea-sized lumps filled with liquid.
  3. Remove the chicken from the buttermilk brine:  Remove 3-4 pieces of chicken from the buttermilk brine and let some of the excess moisture drip off (do not pat dry).
  4. Stir well:  Place the partially wet chicken directly into the seasoned flour mixture. Press the flour firmly onto all sides of the chicken, ensuring it is completely coated. Shake off any excess flour.
  5. Let the coating rest:  Place the breaded chicken pieces on a rack over a baking sheet. Repeat with the remaining chicken. Let the breaded chicken   rest on the rack  for 15-20 minutes . This resting time is crucial  because it allows the coating to fully hydrate and adhere to the chicken, preventing it from flaking off during baking.

 

3. Fry the chicken

 

  1. Heat the oil:  Pour the oil into your heavy-bottomed saucepan or Dutch oven to a depth of about 4 to 5 cm (1.5 to 2 inches). Heat the oil over medium heat until it reaches a steady  175°C (350°F)  on your thermometer.
  2. Fry in batches:  Carefully lower 3-4 pieces of breaded chicken into the hot oil using tongs.  Don’t overfill the pan  , as this will drastically lower the oil temperature and result in soggy chicken. The oil temperature will drop slightly—try   to  keep it between 300 and 300°F (150-150°C)  , adjusting the temperature as needed.
  3. Brown:  Cook the chicken for about 6-8 minutes per side, turning occasionally with tongs for even browning. Smaller pieces (wings, drumsticks) will need about 12-15 minutes total, while larger pieces (thighs, breast halves) will need 15-20 minutes.
  4. Check if the chicken is done:  The chicken is done when the crust is deep golden brown and the internal temperature  is 74°C (165°F)  when you pierce the chicken in the thickest part (avoid the bone).
  5. Drain and let rest:  Remove the cooked chicken from the pan with tongs and return it to the rack above the baking sheet to drain off any excess oil. Sprinkle with a little extra salt immediately. The rack allows air to circulate, keeping the bottom nice and crispy!
  6. Repeat:  reheat the oil to  350°F  before frying the next batch. Serve warm and enjoy!