📝 About This Recipe
This quintessential Southern staple features a double-dredged, craggy crust that shatters with every bite, revealing succulent, spice-infused meat beneath. Rooted in the soul of the American South, this recipe relies on a 24-hour buttermilk brine to ensure maximum tenderness and a complex blend of smoked paprika and cayenne for a gentle heat. It is a labor of love that transforms humble ingredients into a golden-brown masterpiece of comfort food.
🥗 Ingredients
The Chicken
- 4 lbs Whole Chicken (cut into 8-10 pieces (breasts, thighs, drumsticks, wings))
The Buttermilk Brine
- 3 cups Buttermilk (full fat preferred)
- 2 tablespoons Hot Sauce (vinegar-based like Tabasco or Crystal)
- 1 tablespoon Kosher Salt
- 1 teaspoon Black Pepper (freshly ground)
- 1 tablespoon Garlic Powder
The Seasoned Flour Dredge
- 3 cups All-Purpose Flour
- 1/2 cup Cornstarch (the secret to extra crunch)
- 1 tablespoon Smoked Paprika
- 1 tablespoon Onion Powder
- 1 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Dried Thyme (rubbed between palms to release oils)
- 2 teaspoons Sea Salt
Frying Oil
- 1 quart Peanut Oil or Lard (enough to fill a heavy skillet 1.5 inches deep)
👨🍳 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 until well combined.
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2
Submerge the chicken pieces in the buttermilk mixture. Ensure every piece is fully coated, then cover and refrigerate for at least 4 hours, though 24 hours is ideal for the most tender results.
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3
In a large, shallow dish, whisk together the flour, cornstarch, smoked paprika, onion powder, cayenne, thyme, and salt.
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4
Drizzle 3 tablespoons of the buttermilk marinade into the flour mixture and use a fork to cut it in. This creates small clumps that will stick to the chicken and form the signature 'extra-crunchy' bits.
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5
Remove chicken from the fridge. Working one piece at a time, lift a piece from the brine, let the excess drip off, and bury it in the flour mixture. Press the flour firmly onto the chicken to ensure a thick coating.
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6
Place the coated chicken pieces on a wire rack set over a baking sheet and let them rest for 15-20 minutes. This 'sets' the breading so it doesn't fall off during frying.
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7
While the chicken rests, fill a large cast-iron skillet with oil about 1.5 inches deep. Heat over medium-high until a deep-fry thermometer registers 350°F (175°C).
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8
Carefully place 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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9
Fry the chicken, turning occasionally with tongs. Dark meat (thighs/legs) takes about 12-15 minutes, while white meat (breasts/wings) takes about 8-12 minutes.
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10
Monitor the oil temperature constantly, adjusting the heat to keep it between 300°F and 325°F while the chicken is actually cooking.
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11
The chicken is done when the crust is deep golden brown and the internal temperature reaches 165°F (74°C) for white meat or 175°F (80°C) for dark meat.
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12
Remove the chicken and place it on a clean wire rack (not paper towels) to drain. This allows air to circulate, keeping the bottom of the chicken crispy.
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13
Sprinkle with a tiny pinch of flaky sea salt immediately while hot, and let rest for at least 10 minutes before serving to allow juices to redistribute.
💡 Chef's Tips
Use a cast-iron skillet for the most even heat distribution and consistent browning. Always use a meat thermometer; guessing by color can lead to raw centers or dry, overcooked meat. If the crust is browning too fast before the inside is done, finish the chicken in a 350°F oven for 5-10 minutes. Never discard the 'craggies' in the flour; those little lumps are what create the best texture. For a spicy kick, add a teaspoon of ghost pepper flakes or double the cayenne in the flour dredge.
🍽️ Serving Suggestions
Serve with warm, honey-drizzled buttermilk biscuits and a side of creamy coleslaw. Pair with a cold glass of sweet iced tea or a crisp, dry sparkling wine to cut through the richness. A side of slow-simmered collard greens with smoked turkey adds a perfect savory balance. For a modern twist, serve with a dish of hot honey or spicy maple syrup for dipping.