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1
Brine the Chicken in Buttermilk
4 Hours to Overnight (mostly hands-off)
Fridge temperature, about 4°C (39°F)
Whisk 10 g of the salt and 2 g of the black pepper into the 480 ml buttermilk. Put the 1,400 g chicken pieces in a large bowl or zip-top bag, pour over the buttermilk, and refrigerate for at least 4 hours, or overnight for the juiciest result.
Overnight is noticeably better than 4 hours — the buttermilk's acidity tenderises the meat slowly, and the salt seasons it all the way to the bone.
Done when: Every piece is submerged in buttermilk, and the chicken has been in the fridge for at least 4 hours.
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2
Mix the Seasoned Dredge
5 Mins
Room temperature, about 22°C (72°F)
Whisk the 200 g flour, 40 g cornstarch, the remaining 5 g salt, 2 g black pepper, 6 g paprika, 4 g garlic powder, 4 g onion powder and 1 g cayenne in a wide, shallow bowl. Beat the egg with 60 ml of the brine buttermilk in a second bowl.
A wide, shallow bowl lets you press the chicken into the flour properly — a narrow bowl makes a mess and a thin coat.
Done when: An even, speckled flour mixture with no pockets of plain flour.
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3
Dredge and Rest the Chicken
15 Mins
Room temperature, about 22°C (72°F)
Lift each piece out of the brine and let the excess drip off. Dip in the egg and buttermilk, then press firmly into the seasoned flour, turning to coat every side and pressing the flour into the skin. Set the pieces on a rack and rest for 15 minutes.
Pressing matters more than shaking — a firmly pressed coat sticks, a shaken coat falls off in the oil.
Done when: A thick, dry-looking coat on every piece, with no wet patches showing.
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4
Fry Until Deep Golden and Cooked Through
30 Mins
175°C (350°F)
Heat the 750 ml oil in a deep, heavy pot or cast-iron skillet to 175°C (350°F). Fry the chicken in two batches, 13 to 15 minutes per batch, turning once halfway, until the crust is deep golden brown and the thickest part of every piece reaches 74°C (165°F) on a thermometer. Do not crowd the pot — the oil temperature must stay above 160°C (320°F).
Crowding the pot drops the oil temperature and the crust soaks up oil instead of crisping. Two patient batches beat one soggy one.
Done when: Deep golden, craggy crust, and 74°C (165°F) at the thickest part of every piece.
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5
Drain and Rest Before Serving
10 Mins
Room temperature, about 22°C (72°F)
Lift the chicken onto a wire rack over a tray — never onto paper towels, which trap steam and soften the crust — and rest for 10 minutes so the juices settle and the crust sets.
The rack is the whole trick: steam escapes underneath, so the crust stays crisp on every side.
Done when: The crust is dry to the touch and crackles when pressed; the meat is juicy when cut.
auto_awesome Finishing Touches & Plating
Serve the chicken hot, piled on a platter with coleslaw, mashed potatoes and buttermilk biscuits — and a bottle of hot sauce on the table for anyone who wants it. Eat it the same day; fried chicken waits for no one.
United States
35m
