Crispy Fried Chicken

A Southern staple long associated with Sunday tables and church picnics, fried chicken earns its crunch from a buttermilk soak and a seasoned flour-cornstarch crust. Bone-in thighs and drumsticks fry up juicy inside with a shatteringly crisp shell.

Serves 4

Estimate for one serving

• 620 cal
• 42g protein
• 28g carbs
• 38g fat
• 1g fiber

Every recipe here is free to read.

Ingredients

• 3 lbs bone-in, skin-on chicken thighs and drumsticks
• 2 cups buttermilk
• 2 tbsp hot sauce
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 2 tsp salt
• 1 tsp black pepper
• 2 quarts peanut or vegetable oil

Instructions

1. 1Pat the chicken pieces dry with paper towels.
2. 2In a large bowl, whisk together buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
3. 3In a separate large bowl or paper bag, combine flour, cornstarch, garlic powder, onion powder, paprika, cayenne, thyme, salt, and black pepper. Mix thoroughly.
4. 4Remove chicken from the buttermilk brine, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing to coat evenly. Shake off excess and place on a wire rack. Let the coated chicken rest for 15 minutes to help the crust adhere.
5. 5Pour oil into a large cast-iron skillet or Dutch oven to a depth of about 2 inches. Heat over medium-high heat to 350°F (use a thermometer).
6. 6Fry the chicken in batches, skin-side down first, without overcrowding. Cook for 8-10 minutes per side, adjusting heat to maintain 325-350°F, until deep golden brown and internal temperature reaches 165°F in the thickest part.
7. 7Transfer fried chicken to a clean wire rack set over a baking sheet to drain. Sprinkle lightly with additional salt while hot if desired.
8. 8Let rest 5 minutes before serving. Repeat with remaining pieces, monitoring oil temperature between batches.