This recipe delivers incredibly crispy, juicy fried chicken with a flavorful, seasoned crust. Perfect for family dinners, picnics, or any occasion craving comfort food.
Ingredients:
- For the Brine (Optional, but highly recommended):
- 4 cups cold water
- 1/4 cup kosher salt
- 2 tablespoons granulated sugar
- 1 tablespoon black peppercorns, cracked
- 2 cloves garlic, crushed
- 2 pounds bone-in, skin-on chicken pieces (breasts, thighs, drumsticks, wings)
- For the Dredge:
- 2 cups all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon black pepper
- 1 tablespoon kosher salt
- 1/2 teaspoon baking powder (helps with crispiness)
- For the Buttermilk Soak:
- 2 cups buttermilk
- 1 large egg
- 1 tablespoon hot sauce (optional)
- For Frying:
- Vegetable oil or peanut oil (enough to reach 1-2 inches up the side of your pot)
Instructions:
- Brining (Optional but Recommended):
- In a large bowl, combine the cold water, salt, sugar, peppercorns, and garlic. Stir until the salt and sugar dissolve.
- Add the chicken pieces to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or up to 8 hours.
- After brining, remove the chicken, and pat it very dry with paper towels.
- Buttermilk Soak:
- In a medium bowl, whisk together the buttermilk, egg, and hot sauce (if using).
- Place the dried chicken pieces into the buttermilk mixture, ensuring they are fully coated. Cover, and let them soak for at least 30 minutes.
- Dredging:
- In a large, shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper (if using), black pepper, salt, and baking powder. Whisk thoroughly to combine.
- Remove a piece of chicken from the buttermilk mixture, allowing any excess to drip off.
- Dredge the chicken in the flour mixture, ensuring it is fully coated. Press the flour into the chicken to create a thick coating.
- Place the dredged chicken on a wire rack while you dredge the rest of the chicken.
- Frying:
- Heat the vegetable or peanut oil in a large, heavy-bottomed pot or deep fryer over medium-high heat (325-350°F/160-175°C). Use a deep-fry thermometer to monitor the temperature.
- Carefully place the chicken pieces in the hot oil, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy chicken.
- Fry the chicken for 12-15 minutes, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Remove the chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil.
- Serving:
- Let the chicken rest for a few minutes before serving.
- Serve hot and enjoy!
Tips for Extra Crispy Chicken:
- Dry the chicken thoroughly: Excess moisture will prevent the coating from crisping up.
- Use cornstarch: Adding cornstarch to the flour mixture creates a lighter, crispier coating.
- Maintain the oil temperature: Consistent oil temperature is crucial for even cooking and crispiness.
- Don’t overcrowd the pot: Fry the chicken in batches to ensure the oil temperature remains consistent.
- Double dredge: For an even thicker and crispier crust, after the first dredge, dip the chicken back into the buttermilk and then back into the flour mixture before frying.
Enjoy your crispy fried chicken!