Description
This is the ultimate crispy fried chicken recipe that delivers restaurant-quality results at home. Featuring a buttermilk brine for incredibly juicy meat and a perfectly seasoned double-dredged coating for maximum crunch, this foolproof method produces golden-brown fried chicken with a crispy exterior and tender, flavorful interior every time.
Ingredients
Scale
For the Buttermilk Brine:
- 4 cups buttermilk
- 1/4 cup kosher salt
- 2 tablespoons brown sugar
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
For the Chicken:
- 3–4 lbs mixed chicken pieces (thighs, drumsticks, wings, breasts)
For the Seasoned Flour Coating:
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon kosher salt
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon baking powder
For Frying:
- 6–8 cups peanut oil (or vegetable oil)
Instructions
- Prepare the brine: In a large bowl, whisk together buttermilk, kosher salt, brown sugar, paprika, garlic powder, onion powder, and cayenne pepper until well combined.
- Brine the chicken: Add chicken pieces to the buttermilk brine, ensuring all pieces are fully submerged. Cover and refrigerate for 4-24 hours (longer is better for maximum flavor and tenderness).
- Prepare coating: In a shallow dish, whisk together flour, cornstarch, salt, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and baking powder.
- Set up frying station: Remove chicken from refrigerator 30 minutes before frying. Set up a wire cooling rack over a baking sheet. Heat oil in a heavy Dutch oven to 325-350°F using a candy thermometer.
- Double-dredge the chicken: Working with one piece at a time, remove chicken from brine and coat thoroughly in seasoned flour. Dip back into the brine, then coat again in flour, pressing gently to adhere. Place on wire rack and let rest 5 minutes.
- Fry in batches: Carefully lower 3-4 pieces into hot oil (don’t overcrowd). Fry for 12-15 minutes, turning once halfway through, until internal temperature reaches 165°F and coating is deep golden brown.
- Drain and rest: Transfer fried chicken to clean wire rack and let rest 5 minutes before serving to maintain crispiness.
Notes
- Brine time matters: For best results, brine chicken for at least 4 hours, but overnight (24 hours) is ideal
- Temperature control: Maintain oil temperature between 325-350°F for perfectly crispy, non-greasy results
- Don’t skip the double-dredge: This technique creates the signature craggy, extra-crispy coating
- Resting is crucial: Let dredged chicken rest before frying and let fried chicken rest after cooking for optimal texture
- Oil safety: Use enough oil so chicken pieces are half-submerged and never leave hot oil unattended
- Storage: Store leftover fried chicken in refrigerator up to 3 days. Reheat in 375°F oven for 10-15 minutes to restore crispiness
- Prep Time: 30 minutes (active) + 4-24 hours brining
- Cook Time: 20-25 minutes
- Category: Main Dish, Dinner
- Method: Deep Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 piece (4 oz)
- Calories: 485
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 135mg
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