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Ultra-Crispy Buttermilk Southern Fried Chicken

Close-up of several pieces of golden brown, crispy fried chicken resting on a white plate near a sunlit window.
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Make the best homemade fried chicken with this foolproof recipe. We use a buttermilk brine and a specific dredging technique to achieve a juicy interior and an ultra-crispy, golden-brown crust.

Ingredients

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

Instructions

  1. In a large bowl, combine the buttermilk, kosher salt, black pepper, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight, for the best results.
  2. In a separate shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, and paprika. This is your dry dredge mixture.
  3. Remove the chicken from the buttermilk, letting excess drip off, but do not wipe it dry.
  4. Working with one piece at a time, dredge the 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 for a quick second dip, then return it to the flour mixture for a final, heavy coating. Set the coated chicken aside on a wire rack.
  5. Pour enough vegetable oil into a deep, heavy-bottomed pot or Dutch oven to reach a depth of about 2 inches. Heat the oil to 325°F (160°C). Use a thermometer to maintain this temperature.
  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.
  7. Fry the chicken for about 6 to 8 minutes per side, turning occasionally, until the internal temperature reaches 165°F (74°C) and the crust is deep golden brown and crunchy. Adjust frying time based on the size of the pieces.
  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. Do not place it on paper towels, as this can steam the crust and reduce crispiness.
  9. Allow the fried chicken to rest for 5 minutes before serving. Repeat the process with the remaining chicken, ensuring the oil returns to 325°F (160°C) between batches.

Notes

  • For an extra crunchy coating, add 1 teaspoon of baking powder to your dry dredge mixture.
  • If you are cooking in batches, keep the finished chicken warm in a 200°F (95°C) oven while you finish frying the rest.
  • Use a cast iron skillet for superior heat retention, which helps maintain the oil temperature for consistent crispiness.

Nutrition

Find it online: https://alchemychef.com/crispy-buttermilk-fried-chicken-recipe/