📝 About This Recipe
This quintessential Southern masterpiece features a double-dredged, starch-heavy coating that yields an incredibly shattered-glass crunch. Marinated in a spicy, cultured buttermilk brine for twenty-four hours, the meat remains impeccably juicy and infused with deep flavor down to the bone. It is the ultimate expression of comfort food, balancing a peppery kick with the golden, savory richness of traditional cast-iron frying.
🥗 Ingredients
The Chicken & Brine
- 3.5 - 4 lbs Whole Chicken (cut into 8 or 10 pieces, skin-on and bone-in)
- 2 cups Full-fat Buttermilk (shaken well)
- 1/4 cup Hot Sauce (Louisiana-style preferred)
- 1 tablespoon Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
The Seasoned Dredge
- 3 cups All-Purpose Flour
- 1/2 cup Cornstarch (the secret for extra crispness)
- 1 tablespoon Smoked Paprika
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Dried Thyme (rubbed between palms to release oils)
Frying Medium
- 1 quart Peanut Oil or Vegetable Oil (enough to fill a large skillet halfway)
- 2 tablespoons Lard (optional, for authentic flavor depth)
👨🍳 Instructions
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1
In a large glass bowl or gallon-sized zip-top bag, whisk together the buttermilk, hot sauce, salt, and pepper. Submerge the chicken pieces completely, seal, and refrigerate for at least 12 hours, though 24 hours is ideal for maximum tenderness.
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2
Remove the chicken from the refrigerator 30 minutes before cooking to take the chill off; this ensures even cooking and prevents the oil temperature from dropping too rapidly.
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3
In a large, shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, and thyme until perfectly blended.
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4
Drizzle 3-4 tablespoons of the buttermilk brine into the flour mixture and cut it in with a fork. This creates small 'crags' or lumps in the flour that stick to the chicken and create those coveted extra-crunchy bits.
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5
Working with one piece at a time, remove chicken from the brine, letting excess drip off. Dredge the chicken in the flour mixture, pressing firmly to ensure the coating adheres to every nook and cranny.
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6
Place the coated chicken on a wire rack set over a baking sheet and let it rest for 15 minutes. This 'sets' the crust so it doesn't fall off during frying.
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7
Fill a large cast-iron skillet or heavy-bottomed Dutch oven about halfway with oil. Heat over medium-high until a thermometer reads 350°F (175°C).
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8
Carefully lower the chicken pieces into the hot oil using tongs. Do not crowd the pan; fry in batches if necessary (usually dark meat first, then white meat).
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9
Maintain an oil temperature between 300°F and 325°F while frying. Fry the legs and thighs for about 12-15 minutes, turning once, until the internal temperature reaches 165°F.
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10
Fry the breasts and wings for 10-12 minutes, turning once, until they reach an internal temperature of 165°F and the crust is a deep golden brown.
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11
Remove the chicken and place it on a clean wire rack over a baking sheet. Immediately sprinkle with a tiny pinch of fine sea salt while the oil is still wet on the surface.
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12
Let the chicken rest for at least 10 minutes before serving. This allows the juices to redistribute and the crust to fully crisp up.
💡 Chef's Tips
Use a cast-iron skillet for the most even heat distribution and authentic crust texture. Never crowd the pan; if the pieces touch, the steam will make the crust soggy rather than crispy. If the chicken is browning too fast before the inside is cooked, finish it in a 350°F oven for 5-10 minutes. Always use a meat thermometer to ensure the chicken is safe to eat without overcooking the delicate breast meat. For a 'Nashville' twist, whisk some of the hot frying oil with extra cayenne and paprika and brush it over the finished chicken.
🍽️ Serving Suggestions
Serve alongside creamy mashed potatoes and a rich, peppery white gravy. A side of tangy, vinegar-based coleslaw provides the perfect acidic crunch to cut through the richness. Warm buttermilk biscuits with a drizzle of honey or hot honey are a traditional must-have. Pair with a cold glass of sweet iced tea or a crisp, light pilsner beer. Collard greens simmered with smoked turkey or bacon round out the plate for a true Southern feast.