📝 About This Recipe
This quintessential Southern classic features a double-dredged crust that shatters with every bite, revealing juicy, tender meat seasoned to the bone. Marinated in a tangy buttermilk brine and fried to a deep golden brown in a cast-iron skillet, it captures the soulful essence of traditional comfort food. It is a labor of love that promises the perfect balance of spice, salt, and crunch.
🥗 Ingredients
The Chicken & Brine
- 1 piece Whole chicken (3-4 lbs, broken down into 8 or 10 pieces)
- 2 cups Buttermilk (full fat preferred)
- 1 tablespoon Hot sauce (vinegar-based like Crystal or Tabasco)
- 1 teaspoon Kosher salt (for the brine)
- 1/2 teaspoon Black pepper (freshly ground)
The Seasoned Flour Dredge
- 3 cups All-purpose flour
- 1/2 cup Cornstarch (the secret for extra crunch)
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Smoked paprika
- 1 teaspoon Cayenne pepper (adjust for desired heat)
- 2 teaspoons Kosher salt (for the flour mixture)
- 1 teaspoon Black pepper
For Frying
- 4-6 cups Peanut oil (or vegetable oil, enough to fill skillet 1 inch deep)
- 2 tablespoons Bacon grease (optional, for authentic smoky flavor)
👨🍳 Instructions
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1
In a large bowl or gallon-sized resealable bag, whisk together the buttermilk, hot sauce, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
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2
Submerge the chicken pieces in the buttermilk mixture, ensuring every piece is coated. Cover and refrigerate for at least 4 hours, or ideally overnight (up to 24 hours).
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3
In a large shallow dish or brown paper bag, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, 2 teaspoons of salt, and 1 teaspoon of black pepper.
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4
Remove the chicken from the refrigerator 30 minutes before cooking to take the chill off. This ensures even cooking.
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5
Drizzle 3 tablespoons of the buttermilk brine into the flour mixture and use a fork to cut it in until small crumbles form; these crumbles will stick to the chicken and create extra-crispy bits.
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6
Remove one piece of chicken from the brine, letting the excess drip off, then dredge it thoroughly in the flour mixture, pressing the flour into the meat to ensure a thick coating.
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7
Place the breaded chicken on a wire rack set over a baking sheet. Repeat with all pieces and let them rest for 15-20 minutes. This 'sets' the breading so it won't fall off during frying.
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8
In a large cast-iron skillet, heat the oil (and bacon grease if using) over medium-high heat until it reaches 350°F (175°C).
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9
Carefully place 3-4 pieces of chicken in the skillet, skin-side down. Do not crowd the pan, as this will drop the oil temperature and result in greasy chicken.
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10
Fry the chicken for about 10-12 minutes per side. Adjust the heat to maintain an oil temperature of around 325°F while frying.
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11
Cook until the crust is a deep golden brown and the internal temperature reaches 165°F (74°C) for breasts and 175°F (80°C) for thighs and legs.
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12
Remove the chicken and place it on a clean wire rack over a baking sheet to drain. Do not drain on paper towels, as this can cause the bottom of the chicken to steam and become soggy.
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13
Let the chicken rest for 5-10 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Always use a thermometer to monitor your oil; if it is too hot, the outside burns before the inside cooks, and if it is too cold, the chicken will be greasy. Letting the breaded chicken rest on a wire rack before frying is the most important step for a coating that doesn't slide off. For the juiciest results, fry dark meat (thighs/legs) and white meat (breasts/wings) in separate batches as they have different cooking times. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of whole milk and letting it sit for 10 minutes.
🍽️ Serving Suggestions
Serve alongside creamy mashed potatoes and a rich, peppery white gravy. Pair with slow-simmered collard greens seasoned with smoked turkey or bacon. A side of buttery, flaky buttermilk biscuits and a drizzle of honey or hot honey is essential. Wash it all down with a tall glass of ice-cold Southern sweet tea with lemon. For a summer feast, add a side of chilled vinegar-based coleslaw to cut through the richness.