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The Best Ultra-Crispy Buttermilk Fried Chicken

Close-up of several pieces of perfectly cooked, crispy fried chicken with a thick, golden-brown coating.
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You want golden, crunchy, and juicy fried chicken? This Southern-style recipe uses a buttermilk soak and a special dredge to give you the best homemade fried chicken with a foolproof, crackly crust every time.

Ingredients

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  • 4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 4 cups buttermilk
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne pepper (optional, for a kick)
  • 4 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • Vegetable oil or peanut oil, for frying

Instructions

  1. In a large bowl, combine the buttermilk, kosher salt, black pepper, garlic powder, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, for the juiciest results.
  2. In a separate shallow dish, whisk together the flour, cornstarch, paprika, and onion powder. This is your dry dredge mix.
  3. Remove the chicken from the buttermilk mixture, letting excess drip off slightly, but do not wipe it dry.
  4. Dredge each piece of chicken thoroughly in the flour mixture, pressing the flour onto the chicken to create a thick, craggy coating. For extra crispiness, dip the floured chicken back into the remaining buttermilk mixture for just a second, then immediately coat it again in the flour mixture. Set the coated chicken aside on a wire rack while you heat the oil.
  5. Pour enough oil into a large, heavy-bottomed pot or Dutch oven to reach a depth of about 2 to 3 inches. Heat the oil to 325 degrees Fahrenheit (160 degrees Celsius). Use a thermometer to monitor the temperature closely.
  6. Carefully place 3 to 4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pot, which lowers the oil temperature. Fry the chicken in batches.
  7. Fry the chicken for about 6 to 8 minutes per side, turning occasionally, until it reaches a deep golden brown color and the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). Thicker pieces like breasts may take slightly longer.
  8. Remove the cooked chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with a pinch of salt immediately after removing from the oil.
  9. Allow the chicken to rest for 5 minutes before serving your crispy fried chicken dinner.

Notes

  • For the crispiest coating, make sure your oil temperature stays consistent. If it drops too low, the chicken absorbs too much oil and becomes soggy.
  • If you are using chicken breasts, you may want to pound them slightly to an even thickness before brining to promote even cooking.
  • This recipe works well for chicken thighs and drumsticks, which stay very juicy after frying.

Nutrition

Find it online: https://cookifyme.com/best-fried-chicken-buttermilk-southern-crispy/