A hallmark of American soul food and comfort cuisine, this recipe focuses on achieving a super-crispy crust and moist, tender meat using a double-dredging technique and the tenderizing power of buttermilk.
Ingredients
| Component | Quantity | Notes |
| Chicken Pieces | 8 (Bone-in, skin-on thighs, drumsticks) | |
| Buttermilk | 2 cups | The acid tenderizes the chicken. |
| All-Purpose Flour | 2 cups | |
| Cornstarch | 1/2 cup | For extra crispiness. |
| Salt | 2 tbsp | Divided. |
| Black Pepper | 1 tbsp | Divided. |
| Paprika | 1 tbsp | |
| Garlic Powder | 1 tbsp | |
| Oil | 4 cups (Vegetable or Peanut) | For deep frying; maintain a temp of 325-350ยฐF. |
Instructions
- Marinate: Place the chicken pieces in a large bowl. Pour the buttermilk over the chicken, ensuring it’s submerged. Cover and refrigerate for a minimum of 4 hours, or ideally overnight.
- Prepare the Dredge: In a wide, shallow dish, whisk together the flour, cornstarch, 1 tablespoon of salt, black pepper, paprika, and garlic powder.
- Dredge: Remove a piece of chicken from the buttermilk (let the excess drip off). Dip it completely into the flour mixture. Dip it back into the buttermilk briefly, and then dredge it a second time in the flour mixture, pressing the coating onto the chicken firmly to create a thick, craggy crust. Repeat with all pieces.
- Fry: Heat the oil in a deep, heavy-bottomed pot to 325ยฐF (160ยฐC). Carefully place 2-3 pieces of chicken into the oil, ensuring not to crowd the pot.
- Cook: Fry the chicken for 6-8 minutes per side (12-16 minutes total), turning occasionally, until golden brown and the internal temperature reaches 165ยฐF (74ยฐC). Drain the chicken on a wire rack or paper towels and season with remaining salt immediately.
Leave a Reply