Great fried chicken is about two things: a long buttermilk brine that tenderizes and seasons deep, and a well-spiced dredge fried at the right temperature for a craggy, golden crust. Get those right and you've got Sunday-dinner gold.
Ingredients
- 8 pieces bone-in chicken (thighs, drumsticks, breasts)
- 2 cups buttermilk + 1 tbsp hot sauce
- 2 cups all-purpose flour
- 1 tbsp each paprika, garlic powder, onion powder
- 1 tsp cayenne
- 2 tsp salt + 1 tsp black pepper
- Oil for frying (peanut or vegetable)
Method
- Brine the chicken in the buttermilk and hot sauce, covered, for at least 4 hours — overnight is best.
- Whisk the flour with paprika, garlic powder, onion powder, cayenne, salt and pepper.
- Lift each piece from the buttermilk (let excess drip), then dredge firmly in the seasoned flour. Press the flour on for craggy bits. Rest 10 minutes so the coating sets.
- Heat 2 inches of oil to 325–350°F (165–175°C). Fry in batches, not crowding, 12–15 minutes, turning, until deep golden and 165°F (74°C) inside.
- Drain on a rack (not paper, which steams the crust) and rest 5 minutes before serving with mac & cheese and collard greens.
🍗 Crispy secret
Keep the oil temperature steady — too cool and it's greasy, too hot and it burns before cooking through. A thermometer is your best friend. Rest on a rack, never paper towels.