Extra-Crispy Buttermilk Fried Chicken

Southern kitchens have long relied on a buttermilk soak to tenderize fried chicken and help a seasoned crust cling. This extra-crispy take folds cornstarch into the flour dredge so bone-in thighs and drumsticks emerge shatteringly crunchy outside and juicy within.

Serves 4 · 25 min prep · 35 min cook

Estimate for one serving

• 690 cal
• 38g protein
• 28g carbs
• 46g fat
• 3g fiber

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Ingredients

• 3 lb bone-in chicken thighs and drumsticks
• 2 cups buttermilk
• 2 tbsp hot sauce
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 tsp paprika
• 2 tsp garlic powder
• 1.5 tsp onion powder
• 1 tsp cayenne pepper
• 2 tsp kosher salt
• 1.5 tsp black pepper
• 1 tsp baking powder
• 6 cups neutral frying oil (peanut or canola)
• 2 tbsp butter

Instructions

1. 1In a large bowl whisk buttermilk with hot sauce. Add chicken pieces, turning to coat fully. Cover and refrigerate at least 4 hours or overnight for maximum tenderness and flavor.
2. 2In a wide shallow dish combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, pepper, and baking powder. Whisk until evenly mixed.
3. 3Remove chicken from buttermilk, letting excess drip off but keeping it wet. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly so a thick, craggy coating sticks. For extra crunch, dip back briefly in leftover buttermilk then flour again.
4. 4Place coated chicken on a wire rack set over a sheet pan and rest 15 to 20 minutes so the crust hydrates and adheres. Meanwhile pour oil into a heavy Dutch oven or deep cast-iron skillet to a depth of about 2 inches. Heat over medium-high to 350°F.
5. 5Carefully lower 3 to into the hot oil without crowding. Maintain oil temperature between 325°F and 350°F. Fry thighs and drumsticks 12 to 16 minutes, turning once halfway, until the crust is deep golden-brown and an instant-read thermometer in the thickest part reads 175°F.
6. 6Transfer fried chicken to a clean wire rack set over a sheet pan. Immediately brush lightly with melted butter for shine and extra richness. Sprinkle with salt while still hot.
7. 7Let rest 5 minutes so juices settle and the crust stays shatter-crisp. Serve piled high with plenty of napkins—the greasy, crunchy exterior is the star.
8. 8Reheat leftovers in a 400°F oven on a rack for 10 to 12 minutes to restore crispness rather than microwaving.