Crispy Buttermilk Fried Chicken
Crispy Buttermilk Fried Chicken
Ingredients
For the Chicken
- 3 pounds chicken pieces, bone-in, skin-on (e.g., thighs, drumsticks, or a broken-down whole chicken)
For the Brine
- 2 cups buttermilk
- 1/2 cup pickle juice
- 2 tablespoons hot sauce, such as Frank's Red Hot
- 1 tablespoon salt
For the Dredge
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper
- 1 teaspoon baking soda
- 1 teaspoon baking powder
For Frying
- 4 cups vegetable oil, or enough for deep frying
Instructions
- 1
Prepare the chicken pieces by trimming any excess skin or fat. Pat the chicken dry with paper towels.
⏱️ 10 min
- 2
In a large bowl, whisk together the buttermilk, pickle juice, hot sauce, and 1 tablespoon of salt until well combined. This is your brine.
⏱️ 5 min - 3
Add the prepared chicken pieces to the brine, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably 4 hours, for best flavor. You can marinate overnight if desired.
⏱️ 5 min
- 4
While the chicken is marinating, prepare the dredge. In a separate large bowl, combine the all-purpose flour, cornstarch, 1 tablespoon salt, 1 tablespoon black pepper, onion powder, garlic powder, paprika, cayenne pepper, baking soda, and baking powder. Whisk all the dry ingredients thoroughly until well combined.
⏱️ 10 min
- 5
Set up your dredging station: one bowl with the marinated chicken, one bowl with the dry dredge mixture, and a wire rack set over a baking sheet for the dredged chicken.
⏱️ 2 min
- 6
Begin the double-dredging process: Take one chicken piece from the wet brine, allowing any excess liquid to drip off. Place it into the dry dredge mixture and coat it thoroughly, pressing the flour mixture onto the chicken to adhere.
⏱️ 5 min
- 7
Dunk the flour-coated chicken piece back into the wet brine for a quick dip.
⏱️ 1 min
- 8
Immediately place it back into the dry dredge mixture and coat it thoroughly again, ensuring it is well coated and has a craggy texture. Repeat this double-dredging process for all chicken pieces, placing them on the wire rack as you go.
⏱️ 10 min
- 9
Heat the vegetable oil in a large, deep pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 10
Carefully place 2-3 dredged chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry in batches to maintain oil temperature.
⏱️ 2 min•🌡️ 350
- 11
Fry the chicken for 8 to 12 minutes, turning occasionally, until golden brown, crispy, and cooked through (internal temperature should reach 165°F). Dark meat cuts like thighs and drumsticks may take closer to 12 minutes, while smaller pieces might be done in 8-10.
⏱️ 10 min•🌡️ 350
- 12
Remove the fried chicken from the oil using tongs and place it on a clean wire rack set over a baking sheet to drain any excess oil. Repeat with remaining chicken pieces.
⏱️ 5 min
- 13
Serve the crispy buttermilk fried chicken hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Buttermilk Fried Chicken
For the Chicken
- 3 pounds chicken pieces, bone-in, skin-on (e.g., thighs, drumsticks, or a broken-down whole chicken)
For the Brine
- 2 cups buttermilk
- 1/2 cup pickle juice
- 2 tablespoons hot sauce, such as Frank's Red Hot
- 1 tablespoon salt
For the Dredge
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper
- 1 teaspoon baking soda
- 1 teaspoon baking powder
For Frying
- 4 cups vegetable oil, or enough for deep frying
Instructions
- 1
Prepare the chicken pieces by trimming any excess skin or fat. Pat the chicken dry with paper towels.
⏱️ 10 min - 2
In a large bowl, whisk together the buttermilk, pickle juice, hot sauce, and 1 tablespoon of salt until well combined. This is your brine.
⏱️ 5 min - 3
Add the prepared chicken pieces to the brine, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably 4 hours, for best flavor. You can marinate overnight if desired.
⏱️ 5 min - 4
While the chicken is marinating, prepare the dredge. In a separate large bowl, combine the all-purpose flour, cornstarch, 1 tablespoon salt, 1 tablespoon black pepper, onion powder, garlic powder, paprika, cayenne pepper, baking soda, and baking powder. Whisk all the dry ingredients thoroughly until well combined.
⏱️ 10 min - 5
Set up your dredging station: one bowl with the marinated chicken, one bowl with the dry dredge mixture, and a wire rack set over a baking sheet for the dredged chicken.
⏱️ 2 min - 6
Begin the double-dredging process: Take one chicken piece from the wet brine, allowing any excess liquid to drip off. Place it into the dry dredge mixture and coat it thoroughly, pressing the flour mixture onto the chicken to adhere.
⏱️ 5 min - 7
Dunk the flour-coated chicken piece back into the wet brine for a quick dip.
⏱️ 1 min - 8
Immediately place it back into the dry dredge mixture and coat it thoroughly again, ensuring it is well coated and has a craggy texture. Repeat this double-dredging process for all chicken pieces, placing them on the wire rack as you go.
⏱️ 10 min - 9
Heat the vegetable oil in a large, deep pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 10
Carefully place 2-3 dredged chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry in batches to maintain oil temperature.
⏱️ 2 min•🌡️ 350 - 11
Fry the chicken for 8 to 12 minutes, turning occasionally, until golden brown, crispy, and cooked through (internal temperature should reach 165°F). Dark meat cuts like thighs and drumsticks may take closer to 12 minutes, while smaller pieces might be done in 8-10.
⏱️ 10 min•🌡️ 350 - 12
Remove the fried chicken from the oil using tongs and place it on a clean wire rack set over a baking sheet to drain any excess oil. Repeat with remaining chicken pieces.
⏱️ 5 min - 13
Serve the crispy buttermilk fried chicken hot and enjoy!
⏱️ 1 min