📝 About This Recipe
Experience the soul of the American South with this quintessential comfort dish, featuring a golden-brown, shatteringly crisp crust and succulent, juice-filled meat. The secret lies in a 24-hour buttermilk brine infused with hot sauce and a double-dredge technique that creates those coveted 'nooks and crannies' on the skin. Every bite delivers a perfect balance of savory spices and a nostalgic warmth that has defined Sunday dinners for generations.
🥗 Ingredients
The Chicken
- 3-4 pounds Whole chicken (cut into 8 or 10 pieces, bone-in and skin-on)
The Buttermilk Brine
- 2 cups Buttermilk (full fat preferred)
- 2 tablespoons Hot sauce (Louisiana-style)
- 1 tablespoon Kosher salt
- 1 teaspoon Black pepper (freshly ground)
- 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 tablespoon Garlic powder
- 1/2 teaspoon Cayenne pepper (adjust for heat preference)
- 1 teaspoon Dried thyme (rubbed between palms)
- to taste Salt and Pepper (be generous)
For Frying
- 1 quart Peanut oil or Vegetable oil (enough to fill a large skillet halfway)
👨🍳 Instructions
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1
In a large 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
Submerge the chicken pieces in the brine, ensuring every piece is coated. Seal and refrigerate for at least 4 hours, though overnight is ideal for the most tender results.
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3
In a wide, shallow dish, whisk together the flour, cornstarch, and all the dry spices (paprika, onion powder, garlic powder, cayenne, thyme, salt, and pepper).
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4
Drizzle 3-4 tablespoons of the buttermilk brine into the flour mixture and fork-toss it. This creates small clumps of flour that will stick to the chicken and turn into extra-crispy bits.
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5
Remove a piece of chicken from the brine, letting the excess drip off, and dredge it thoroughly in the flour mixture. Press the flour firmly onto the meat.
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6
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 during frying.
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7
Fill a large cast-iron skillet or heavy-bottomed Dutch oven with about 1 to 2 inches of oil. Heat over medium-high until it reaches 350°F (175°C).
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8
Carefully place 3-4 pieces of chicken in the oil. Do not overcrowd the pan, as this will drop the temperature and lead to greasy chicken.
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9
Fry the chicken in batches. Dark meat (legs/thighs) usually takes 12-15 minutes, while white meat (breasts/wings) takes 8-12 minutes.
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10
Flip the chicken halfway through the cooking time to ensure an even, deep golden-brown color on both sides.
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11
Use an instant-read thermometer to check for doneness: 165°F (74°C) for breasts and 175°F (80°C) for thighs/legs.
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12
Remove the chicken and place it on a clean wire rack (not paper towels) to drain. This prevents the bottom from getting soggy.
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13
Immediately sprinkle with a tiny pinch of sea salt while the oil is still wet on the surface.
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14
Let the chicken rest for 5-10 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Always use a cast-iron skillet if possible; its heat retention ensures a more consistent fry and better crust. Never fry chicken straight from the fridge; let the breaded pieces sit at room temperature for 20 minutes to ensure even cooking. If the crust is browning too fast but the meat isn't done, transfer the chicken to a 350°F oven to finish cooking. Use a thermometer to monitor your oil temperature; if it drops below 325°F, your chicken will absorb too much oil and become greasy. Adding cornstarch to the flour mixture is a professional secret that lowers the gluten content and results in a lighter, crispier crunch.
🍽️ Serving Suggestions
Serve alongside creamy mashed potatoes and a rich black pepper gravy. Pair with a side of honey-buttered cornbread and slow-simmered collard greens. Drizzle with spicy hot honey for a modern 'sweet and heat' twist. Serve with a cold glass of sweet iced tea or a crisp, dry sparkling wine to cut through the richness. Classic coleslaw provides a bright, acidic crunch that balances the savory fried coating.