📝 About This Recipe
This quintessential Southern staple features a deep, golden-brown crust that shatters with every bite, revealing succulent, spice-infused meat within. By utilizing a 24-hour buttermilk brine and a double-dredge technique, we achieve a complex flavor profile that balances tangy buttermilk with a hint of cayenne heat. It’s a soulful masterpiece that brings the warmth of a Sunday family dinner to your very own kitchen.
🥗 Ingredients
The Chicken
- 3-4 pounds Whole Chicken (cut into 8-10 pieces (breasts, wings, thighs, drumsticks))
The Buttermilk Brine
- 2 cups Buttermilk (full fat preferred)
- 2 tablespoons Hot Sauce (vinegar-based like Crystal or Louisiana)
- 1 tablespoon Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Garlic Powder
The Seasoned Flour Dredge
- 3 cups All-Purpose Flour
- 1/2 cup Cornstarch (for extra crunch)
- 1 tablespoon Smoked Paprika
- 1 tablespoon Onion Powder
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
- 2 teaspoons Kosher Salt
For Frying
- 1 quart Peanut Oil (or vegetable oil, for deep frying)
- 2 tablespoons Bacon Drippings (optional, for traditional flavor)
👨🍳 Instructions
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1
In a large glass bowl or gallon-sized zip-top bag, whisk together the buttermilk, hot sauce, salt, pepper, and garlic powder to create the brine.
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2
Add the chicken pieces to the brine, ensuring every piece is fully submerged. Cover and refrigerate for at least 4 hours, though overnight (up to 24 hours) is highly recommended 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 the chicken cooks evenly.
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4
In a large, shallow dish, whisk together the flour, cornstarch, smoked paprika, onion powder, oregano, salt, and cayenne pepper until well combined.
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5
Drizzle 2-3 tablespoons of the buttermilk brine into the flour mixture and stir with a fork to create small 'crags' or clumps. These will stick to the chicken and create those coveted extra-crunchy bits.
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6
Working with one piece at a time, remove chicken from the brine, letting the excess drip off. Dredge the chicken in the flour mixture, pressing firmly so the flour adheres well.
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7
Place the coated chicken on a wire rack set over a baking sheet and let it rest for 15-20 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 about 2 inches of oil. Heat over medium-high until the oil reaches 350°F (175°C).
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9
Carefully lower 3-4 pieces of chicken into the hot 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. Dark meat (thighs/legs) takes about 12-15 minutes, while white meat (breasts/wings) takes about 10-12 minutes.
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11
Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C) for all pieces.
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12
Remove the chicken and place it on a clean wire rack over a paper-towel-lined tray to drain. Resting on a rack instead of directly on paper towels keeps the bottom from getting soggy.
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13
Sprinkle with a tiny pinch of flaky sea salt while still hot, and let rest for 5-10 minutes before serving to allow juices to redistribute.
💡 Chef's Tips
Always use a thermometer to monitor your oil; if it drops below 325°F, the crust will be oily, and if it goes above 375°F, the outside will burn before the inside is cooked. Adding cornstarch to your flour mix is the secret to a glass-like, shatteringly crisp exterior. Don't skip the resting period after dredging; this allows the flour to hydrate and bond to the chicken skin. If you are cooking in batches, keep the finished chicken warm in a 200°F oven on a wire rack. For an authentic Southern touch, add a tablespoon of bacon grease to your frying oil for extra depth of flavor.
🍽️ Serving Suggestions
Serve alongside creamy mashed potatoes and a rich, peppery white gravy. A side of honey-buttered cornbread and slow-simmered collard greens completes the feast. Pair with a cold glass of sweet iced tea with plenty of lemon wedges. For a modern twist, serve with a drizzle of spicy hot honey and pickled jalapeños. A crisp coleslaw with a vinegar-based dressing provides a perfect acidic balance to the rich chicken.