📝 About This Recipe
This quintessential Southern masterpiece features a double-dredged, craggy crust that shatters with every bite, revealing succulent, spice-infused meat within. Rooted in the heart of Lowcountry traditions, our recipe utilizes a 24-hour buttermilk brine to ensure maximum tenderness and a complex flavor profile. It is the ultimate labor of love, delivering a golden-brown indulgence that tastes like a warm hug on a Sunday afternoon.
🥗 Ingredients
The Chicken
- 4 lbs Whole Chicken (cut into 8-10 pieces (breasts, thighs, drumsticks, wings))
The Buttermilk Brine
- 1 quart Buttermilk (full fat preferred)
- 2 tablespoons Hot Sauce (Louisiana-style)
- 1 tablespoon Kosher Salt
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
The Seasoned Flour Dredge
- 3 cups All-Purpose Flour
- 1/2 cup Cornstarch (the secret to extra crunch)
- 1 tablespoon Black Pepper (freshly ground)
- 1 tablespoon Onion Powder
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
For Frying
- 1.5 quarts Peanut Oil or Vegetable Oil (enough to fill a deep skillet halfway)
- 2 tablespoons Unsalted Butter (optional, for flavor in the oil)
👨🍳 Instructions
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1
In a large glass bowl or gallon-sized zip-top bag, whisk together the buttermilk, hot sauce, salt, smoked paprika, and garlic powder.
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2
Submerge the chicken pieces in the buttermilk mixture, ensuring every piece is coated. Cover and refrigerate for at least 12 hours, though 24 hours is ideal for the most tender results.
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3
Remove the chicken from the refrigerator 30 minutes before cooking to take the chill off; this ensures even cooking.
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4
In a shallow baking dish, whisk together the flour, cornstarch, onion powder, black pepper, thyme, and cayenne until well combined.
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5
Drizzle 3-4 tablespoons of the buttermilk brine into the flour mixture and fork-toss it to create small crumbles; these will stick to the chicken and form the 'extra-crispy' bits.
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6
Working with one piece at a time, remove chicken from the brine, let excess drip off, and dredge thoroughly in the flour. Press the flour firmly onto the meat to create a thick coating.
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7
Place the coated chicken on a wire rack set over a baking sheet. Let it rest for 15 minutes; this 'sets' the breading so it doesn't fall off in the oil.
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8
Fill a large cast-iron skillet or heavy-bottomed Dutch oven with oil (and butter if using) until it is about 1.5 to 2 inches deep. Heat over medium-high until a thermometer reads 350°F (175°C).
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9
Carefully place 3-4 pieces of chicken in the oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy chicken.
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10
Fry the chicken, turning occasionally with tongs, until the skin is deep golden brown and the internal temperature reaches 165°F (74°C). This usually takes 12-15 minutes for dark meat and 10-12 minutes for white meat.
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11
Adjust the heat as needed to maintain an oil temperature between 300°F and 325°F while the chicken is submerged.
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12
Transfer the cooked chicken to a clean wire rack over a baking sheet to drain. Immediately sprinkle with a tiny pinch of sea salt while hot.
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13
Allow the chicken to rest for at least 10 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Use a cast-iron skillet for even heat distribution and a superior crust. Don't skip the cornstarch; it lowers the protein content of the flour to prevent the crust from becoming tough. Use a meat thermometer to ensure the thickest part of the thigh reaches 165°F without overcooking the breast. If the crust is browning too fast, lower the heat slightly; if it's too pale, increase it—consistent oil temperature is key. Never drain fried chicken on paper towels, as the steam will make the bottom of the chicken soggy; always use a wire rack.
🍽️ Serving Suggestions
Serve alongside creamy mashed potatoes and a rich, peppery white gravy. Pair with honey-buttered cornbread and slow-simmered collard greens. A cold glass of sweet tea with lemon slices is the traditional beverage of choice. For a modern twist, serve with a side of spicy hot honey for drizzling. A crisp coleslaw provides a refreshing, acidic contrast to the rich, fried flavors.