Yields: 4-6 servings
Prep Time: 30 minutes (plus brining time)
Cook Time: 30-40 minutes
Ingredients
For the brine
- 1 quart buttermilk
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
For the chicken
- 1 whole chicken (3-4 pounds), cut into pieces, or your preferred mix of bone-in, skin-on cuts
For the coating
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon salt
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne (optional, for a bit of heat)
- 1/2 teaspoon baking powder
For frying
- Vegetable oil, peanut oil, or canola oil (enough to fill your skillet/pot with 1-2 inches of oil)
Instructions
1. Brine the chicken
- In a large bowl, whisk together buttermilk, salt, pepper, garlic powder, and cayenne (if using).
- Add chicken pieces to the brine. Cover and refrigerate for at least 2 hours, but preferably overnight for the best flavor and tenderness.
2. Prepare coating
- In a large shallow bowl, whisk together flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, cayenne (if using), and baking powder.
3. Dredge the Chicken
- Remove chicken from brine and allow excess liquid to drip off.
- Working with one piece at a time, dredge chicken in the flour mixture, coating evenly.
- Dip back into the brine briefly, then once more into the flour mixture for a double coating.
- Place coated chicken pieces on a wire rack set over a baking sheet.
4. Heat the oil
- In a large, heavy-bottomed skillet or Dutch oven, heat enough oil to come 1-2 inches up the sides over medium-high heat.
- Heat the oil to between 350°F to 375°F, or test by adding a tiny pinch of flour – it should sizzle immediately.
5. Fry the chicken (in batches)
- Carefully add chicken pieces to the hot oil, skin side down, being mindful not to overcrowd the pan.
- Adjust the heat as necessary to maintain oil temperature.
6. Dark meat (legs and thighs)
- Cook for 12-14 minutes on the first side, or until golden brown, then flip and continue cooking an additional 8-10 minutes or until cooked through (internal temperature of 165°F).
7. White meat (breasts, wings)
- Cook for 6-8 minutes per side, or until golden brown and cooked through.
8. Drain and rest
- Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil.
- Allow to rest for at least 5 minutes before serving.
Tips
Thermometer is your friend: An instant-read thermometer is the best way to ensure the chicken is cooked to a safe temperature without overcooking.
Season to taste: Adjust the spice and salt levels in the brine and coating to your preference.
Crowding the pan: Fry in batches to avoid lowering the oil temperature too much. Cold oil leads to greasy chicken.
Reheating leftovers: For best results, reheat fried chicken in the oven for a crispy exterior.
