Description
Experience the perfect balance of succulent meat and an authentic, restaurant-quality crunch. This classic comfort dish utilizes a tangy buttermilk soak for tenderization and a signature double-dredging technique to create a thick, golden-brown crust that shatters with every bite. Simple, savory, and undeniably addictive, this recipe is designed to help you master the art of frying chicken right in your own kitchen.
Ingredients
1 whole chicken (8 pieces), skin-on
3 cups buttermilk
3 cups all-purpose flour
1/2 cup cornstarch
2 tbsp salt
1 tbsp freshly cracked black pepper
1 tbsp garlic powder
1 tbsp paprika
Vegetable oil for frying
Instructions
Submerge the chicken pieces in the buttermilk in a large bowl and refrigerate for 2 to 4 hours to ensure deep flavor penetration.
Whisk together the flour, cornstarch, salt, pepper, garlic powder, and paprika in a large, wide-rimmed container.
Remove the chicken from the buttermilk, allowing the excess to drip off, and dredge each piece thoroughly in the flour mixture.
Heat at least three inches of vegetable oil in a deep heavy-bottomed pot or Dutch oven to 350°F (175°C).
Fry the chicken in batches to avoid crowding the pot, turning occasionally, for about 15 to 20 minutes until the skin is deep golden brown and the internal temperature reaches 165°F (74°C).
Drain on a wire rack to maintain the crispy texture.
Notes
Ensure your oil temperature stays consistent throughout the frying process. Do not overcrowd the pot as this will lower the oil temperature and result in greasy chicken. Using a wire rack for cooling prevents the bottom of the chicken from steaming and losing its crunch.
- Prep Time: 30
- Cook Time: 20
- Category: recipes
- Method: Deep Frying
- Cuisine: American