The Crispiest Fried Chicken
Love Buttermilk Fried Chicken but can never get it right? Always end up with a bland, dry and soggy mess? No more! Follow my tips and you’ll have the crispiest, juiciest chicken ever!
Ingredients
For the buttermilk brine:
- 2 tablespoons paprika
- 1 teaspoon oregano
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon cayenne
- 3 cups buttermilk
- 1 whole chicken, approximately 3 to 4 pounds, cut into pieces (or use a mix of thighs, drumsticks, wings and breasts)
- Salt and pepper, to taste
For the coating:
- 1 1/2 cups flour
- 1 1/2 cups Argo® Corn Starch
- 1/2 the spice mix, used in the brine
- Salt and pepper, to taste
- 1 quart oil, for frying
Equipment
Instructions
- Start by preparing the spice mix. In a medium bowl, whisk together the paprika, oregano, garlic powder, onion powder and cayenne. Reserve.
- Preparing the brine: In a big bowl, combine the buttermilk and half of the spice mix. Add the chicken pieces, making sure every part is coated and fully submerged. Season generously with salt and pepper, giving it one more good stir. Cover with plastic wrap and refrigerate for at least one hour, or ideally overnight.
- When ready to cook, pour oil into a large, heavy-bottomed Dutch oven (or cast iron skilled). Heat over medium-high heat, until a thermometer reads 350 degrees F.
- Coating the chicken: Combine flour, corn starch, remaining spice mix, salt and pepper in a large bowl. Working with one piece at a time, place the chicken pieces in the flour mix. Use your hands to press the flour mix into all sides, making sure every part is coated. Gently shake off any excess before placing into the hot oil.
- Frying the chicken: Working in batches of 3-4 chicken pieces so as not to crowd the pan, fry the chicken, flipping once, until golden brown and cooked to an internal temperature of 165 degrees F. That should take about 15 minutes per batch.
- Remove the fried chicken to a wire rack set over a baking sheet. Let it dry and rest for about 10 minutes before serving.
- Serve warm or at room temperature.
Video
Notes
- Don’t start breading chicken straight out of the fridge, or your oil’s temperature will drop too low. I recommend waiting around 30 minutes at room temperature before coating and frying.
- Use an oil with a high smoke point. Use a deep frying thermometer to ensure you keep a steady temperature of 350 degrees F. If the oil gets too hot, you risk the chicken getting too dark outside while still raw inside. Too low and the chicken will take too long to cook, making the breading greasy!
- Drain the chicken on a wire rack set over a baking sheet, instead of over paper towels for maximum crispiness!
Nutrition
Serving: 2pieces, Calories: 1817kcal, Carbohydrates: 62g, Protein: 35g, Fat: 160g, Saturated Fat: 15g, Polyunsaturated Fat: 136g, Trans Fat: 4g, Cholesterol: 93mg, Sodium: 419mg, Fiber: 2g, Sugar: 6g