Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb bone-in, skin-on chicken pieces
- 2 cups (480 ml) buttermilk
- 2 tbsp kosher salt (brine)
- 1 tbsp hot sauce
- 2 tsp smoked paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper
- 2 cups (260 g) all-purpose flour + 1/2 cup (60 g) cornstarch
- 2 tsp baking powder + 2 tsp kosher salt (dredge)
- 1 1/2 tsp sweet paprika + 1 tsp ground mustard + 1/2 tsp cayenne
- 6 cups (1.4 L) peanut or vegetable oil (for frying)
- Dill pickle chips (to serve)
- Slaw: 4 cups shredded green cabbage, 1 cup shredded carrot, 1/2 cup mayo, 1 tbsp apple cider vinegar, 2 tsp sugar, 1/2 tsp kosher salt
Do This
- 1. Brine chicken in buttermilk, salt, hot sauce, and spices for 8–24 hours.
- 2. Mix flour, cornstarch, baking powder, and seasonings for dredging.
- 3. Make quick slaw; refrigerate until serving.
- 4. Dredge chicken: flour mix, back into buttermilk, then flour mix again; rest 15 minutes.
- 5. Heat oil to 325°F (163°C); fry in batches 12–16 minutes, turning occasionally.
- 6. Bring oil back to 350°F (177°C) and fry 1–2 minutes for extra crisp (optional) or hold steady at 335–345°F throughout.
- 7. Drain on a rack; rest 5 minutes. Serve with pickles and slaw.
Why You’ll Love This Recipe
- Buttermilk brine makes the chicken deeply seasoned, tender, and juicy.
- A flour-and-cornstarch dredge fries up shatter-crisp with craggy edges.
- Clear temperatures and timing help you fry confidently at home.
- Pickles and a simple creamy slaw cut the richness in the best way.
Grocery List
- Produce: 1 small green cabbage, 2 medium carrots, dill pickles (chips or spears), optional fresh parsley
- Dairy: buttermilk, mayonnaise
- Pantry: all-purpose flour, cornstarch, baking powder, kosher salt, black pepper, smoked paprika, sweet paprika, garlic powder, onion powder, ground mustard, cayenne pepper, apple cider vinegar, granulated sugar, hot sauce, peanut or vegetable oil
- Meat: 3 lb bone-in, skin-on chicken pieces (thighs, drumsticks, wings, or split breasts)
Full Ingredients
Chicken
- 3 lb (1.36 kg) bone-in, skin-on chicken pieces (about 8 pieces)
Buttermilk Brine
- 2 cups (480 ml) buttermilk
- 2 tbsp kosher salt
- 1 tbsp hot sauce
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp freshly ground black pepper
- 1/2 tsp cayenne pepper
Seasoned Dredge
- 2 cups (260 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 2 tsp baking powder
- 2 tsp kosher salt
- 1 1/2 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground mustard
- 1 tsp freshly ground black pepper
- 1/2 tsp cayenne pepper (optional but recommended)
For Frying
- 6 cups (1.4 L) peanut oil or neutral vegetable oil (more as needed for your pot depth)
Simple Slaw
- 4 cups (about 320 g) finely shredded green cabbage
- 1 cup (about 110 g) shredded carrot
- 1/2 cup (120 g) mayonnaise
- 1 tbsp (15 ml) apple cider vinegar
- 2 tsp (8 g) granulated sugar
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp celery seed (optional)
To Serve
- 1 cup dill pickle chips (or spears)
- Optional: extra hot sauce
- Optional: chopped fresh parsley for garnish
Step-by-Step Instructions
Step 1: Brine the chicken in seasoned buttermilk
In a large bowl or a zip-top bag, whisk together the buttermilk, kosher salt, hot sauce, smoked paprika, garlic powder, onion powder, black pepper, and cayenne. Add the chicken pieces and turn to coat well.
Cover and refrigerate for at least 8 hours and up to 24 hours. (If using a bag, set it in a bowl in the fridge to prevent leaks.)
Step 2: Mix the slaw and chill
In a medium bowl, combine the shredded cabbage and carrot.
In a small bowl, stir together the mayonnaise, apple cider vinegar, sugar, kosher salt, black pepper, and celery seed (if using). Pour over the vegetables and toss until evenly coated.
Cover and refrigerate for at least 30 minutes (or up to 24 hours) so the flavors can blend.
Step 3: Set up your dredging station
Line a sheet pan with a wire rack. (This keeps the coating crisp and prevents soggy bottoms.)
In a wide shallow bowl, whisk together the flour, cornstarch, baking powder, kosher salt, sweet paprika, garlic powder, onion powder, ground mustard, black pepper, and cayenne.
Remove the chicken from the brine, letting excess drip back into the bowl/bag. Keep the brine nearby for the double-dip.
Step 4: Dredge for craggy, shatter-crisp crust
Working with one piece at a time:
First dip: Coat the chicken in the flour mixture, pressing firmly into the flour to create texture.
Second dip: Dip the chicken back into the buttermilk brine briefly, letting excess drip off.
Final coat: Return to the flour mixture and press firmly again, especially on skin folds and around bones. You want a thick, craggy coating.
Place dredged pieces on the rack and let them rest at room temperature for 15 minutes. This hydrates the flour slightly so it clings and fries up crisp instead of dusty.
Step 5: Heat the oil safely and correctly
In a heavy Dutch oven or deep, heavy pot, add the oil to a depth of 1 1/2 to 2 inches (you may not need all 6 cups depending on your pot). Heat over medium to medium-high until the oil reaches 325°F (163°C).
Use a deep-fry or instant-read thermometer clipped to the pot. Keep a sheet pan with a clean wire rack nearby for draining.
Step 6: Fry in batches until golden and cooked through
Carefully lower 2–4 pieces of chicken into the oil (do not crowd the pot). Maintain the oil temperature between 325°F and 340°F (163°C to 171°C) as the chicken fries.
Fry, turning every 3–4 minutes for even browning, until the crust is deep golden and the chicken reaches an internal temperature of 165°F (74°C) in the thickest part (avoid touching bone with the thermometer):
- Wings: 10–12 minutes
- Drumsticks: 12–15 minutes
- Thighs: 14–16 minutes
- Bone-in breast pieces: 15–18 minutes
Transfer to the rack to drain. Let the oil return to 325°F (163°C) before frying the next batch.
Step 7: Optional quick re-crisp for maximum crunch
If you love an extra crackly crust (especially helpful if you’re frying multiple batches), raise the oil to 350°F (177°C).
Return cooked chicken pieces to the oil for 60–90 seconds just to re-crisp the exterior, then drain on the rack again. (Keep a close eye: this step is fast.)
Step 8: Rest, season, and serve with pickles and slaw
Let the chicken rest on the rack for 5 minutes before serving. This keeps the crust crisp and the juices in the meat.
Serve the fried chicken with a generous pile of simple slaw and dill pickles on the side. Add a few drops of hot sauce if you like and a sprinkle of chopped parsley for freshness.
Pro Tips
- Use a thermometer the whole time: Temperature control is the difference between greasy chicken and crisp chicken. Keep oil around 325°F–340°F (163°C–171°C).
- Rest after dredging: That 15-minute rest helps the coating adhere and form crisp, flaky layers.
- Drain on a rack, not paper towels: Airflow prevents steam from softening the crust.
- Don’t overcrowd the pot: Crowding drops oil temperature and makes the coating absorb oil.
- Season is already built in: Between brine and dredge, you typically do not need extra salt right after frying.
Variations
- Extra-spicy: Increase cayenne in the brine to 1 tsp and in the dredge to 1 tsp. Serve with extra hot sauce and more pickles.
- Herby slaw: Add 2 tbsp chopped parsley and 1 tbsp chopped dill to the slaw.
- Oven-warmed hold (party-friendly): Keep finished pieces warm on a rack over a sheet pan in a 200°F (93°C) oven for up to 45 minutes.
Storage & Make-Ahead
Make-ahead: Brine the chicken up to 24 hours in advance. The slaw can be made up to 24 hours ahead and kept covered in the refrigerator.
Refrigerate leftovers: Cool completely, then store fried chicken in an airtight container (ideally with paper towel under and over to manage moisture) for up to 3 days. Store slaw separately for up to 3 days.
Reheat for crispness: Place chicken on a rack over a sheet pan and reheat in a 400°F (204°C) oven for 15–20 minutes or until hot and crisp. Avoid the microwave if you want the crust to stay crunchy.
Nutrition (per serving)
Approximate, based on 1/4 of the recipe (fried chicken plus slaw, not including extra pickles): 820 calories, 52 g protein, 48 g carbohydrates, 45 g fat, 10 g saturated fat, 3 g fiber, 6 g sugar, 1250 mg sodium. Values vary with oil absorption, piece selection, and specific brands.
