📝 About This Recipe
Experience the ultimate comfort food with this golden, soul-warming classic that features a shatteringly crisp crust and impossibly juicy meat. The secret lies in a 24-hour herbaceous buttermilk brine that tenderizes the chicken while infusing it with deep, savory flavor. Perfectly seasoned with a blend of smoky paprika and a hint of cayenne, this recipe delivers that authentic Southern crunch that will have everyone coming back for seconds.
🥗 Ingredients
The Chicken
- 3-4 pounds Whole Chicken (cut into 8-10 pieces (breasts, thighs, wings, drumsticks))
The Buttermilk Brine
- 2 cups Full-fat Buttermilk (cold)
- 2 tablespoons Hot Sauce (like Crystal or Frank's RedHot)
- 2 teaspoons 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)
- 1 tablespoon Kosher Salt
Frying Oil
- 1 quart Peanut or Vegetable Oil (enough to fill a large skillet halfway)
👨🍳 Instructions
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1
In a large bowl or gallon-sized freezer bag, whisk together the buttermilk, hot sauce, salt, pepper, and garlic powder until well combined.
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2
Submerge the chicken pieces in the buttermilk mixture, ensuring every piece is fully coated. Cover and refrigerate for at least 4 hours, preferably overnight (up to 24 hours).
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3
When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes to take the chill off.
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4
In a large, shallow dish, whisk together the flour, cornstarch, smoked paprika, onion powder, oregano, cayenne, and salt.
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5
Drizzle 3 tablespoons of the buttermilk marinade into the flour mixture and fork-mix it to create small crumbles; these will stick to the chicken and create extra-crunchy 'nuggets' on the crust.
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6
One by one, remove chicken pieces from the brine, letting excess liquid drip off, and dredge thoroughly in the flour mixture. Press the flour firmly onto the chicken to ensure a thick coating.
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7
Place the coated chicken on a wire rack set over a baking sheet and let them rest for 15-20 minutes. This helps the coating adhere and prevents it from falling off during frying.
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8
Fill a large cast-iron skillet or Dutch oven about halfway with oil. Heat 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 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, until the crust 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
Remove the chicken and place it on a clean wire rack over a baking sheet to drain. Avoid draining on paper towels, as the steam can make the bottom crust soggy.
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12
Allow the oil to return to 350°F before starting the next batch. Serve warm.
💡 Chef's Tips
Always use a thermometer to monitor your oil temperature; if it drops below 325°F, your chicken will be oily. Adding cornstarch to the flour dredge is a professional secret for a crispier, lighter crust. Don't skip the resting period after dredging; it’s the key to keeping the breading attached to the skin. If the chicken is browning too fast, finish it in a 350°F oven until it reaches the safe internal temperature. For the juiciest results, always use bone-in, skin-on chicken pieces.
🍽️ Serving Suggestions
Serve with a side of creamy mashed potatoes and peppery white gravy. Pair with a cold glass of sweet tea or a crisp, dry Riesling to cut through the richness. Accompany with honey-butter glazed biscuits and a tangy coleslaw. Drizzle with hot honey or a squeeze of fresh lemon just before eating. A side of collard greens with smoked turkey adds a perfect savory balance.