Introduction

Discover the secret to perfectly fried chicken with an ultra-craggy, crispy crust that stays juicy inside. This recipe uses a flavorful buttermilk marinade and a unique flour mixture to create that irresistible crunch you crave. Ideal for a comforting meal or a special gathering.

A close-up view of a white plate with a stack of four pieces of golden-brown fried chicken showing a crunchy, crinkly texture. In front of the chicken, there is a pile of thin, light yellow French fries spilling out from a white container with red stripes on the right side of the plate. On the left edge of the plate, part of a white bowl with light brown gravy is visible, with a creamy smooth texture and some gravy spilling over the bowl's edge onto the white marbled surface. The whole composition is bright with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.8 kg (3.6 lb) bone-in, skin-on small thighs (under 200g/7oz each), drumsticks, whole wings, breast (under 200g/7oz) (Note 1)
1 cup buttermilk (see Note 2 for substitution)
1 tbsp salt
1 egg
2 1/4 cups plain/all-purpose flour
3/4 cup corn flour/cornstarch
3 tsp salt
3/4 tsp celery salt
1.5 tbsp black pepper (Note 2)
1.5 tsp sweet paprika (not hot or smoked)
1/2 tsp cayenne pepper (optional)
1.5 tsp onion powder
3 tsp garlic powder
1 tsp mustard powder
3/4 tsp ginger powder
1.5 tsp dried thyme
1.5 tsp dried oregano
1.5 to 2 litres/quarts vegetable oil (or canola or peanut oil, see Note 8 for reuse)

Instructions

Step 1: In a bowl, mix the buttermilk, 1 tbsp salt, and egg until the salt dissolves. Pour this marinade into a ziplock bag with the chicken pieces. Massage the bag to coat the chicken fully, press out excess air, seal, and refrigerate for 12 to 24 hours, turning the bag once or twice.
Step 2: When ready, pour the chicken and marinade into a large bowl.
Step 3: In another bowl, whisk together the flour, corn flour, 3 tsp salt, celery salt, black pepper, paprika, cayenne (if using), onion powder, garlic powder, mustard powder, ginger powder, thyme, and oregano.
Step 4: Drizzle 4.5 tablespoons of the marinade into the flour mixture. Use your fingers to rub in the marinade, creating lots of pea-sized lumpy bits throughout; these give the crust its extra crunchy texture.
Step 5: Spread the breading mixture in a shallow dish for easier breading.
Step 6: Preheat your oven to 80°C (175°F) and place a rack on a tray to keep cooked chicken warm (see Note 3).
Step 7: Add the oil to a wide, heavy-based pot to a depth of 6 cm (2.5 inches). For example, a 26 cm (10.5 inch) cast-iron pot needs about 1.75 litres/quarts of oil (see Note 4).
Step 8: Heat the oil over medium to medium-high heat to 180°C (350°F), maintaining this temperature as best as possible (see Note 5).
Step 9: For breading, start with thighs and drumsticks, then wings, and cook the breasts last (see Note 6).
Step 10: Dip each piece of chicken back into the remaining marinade, then into the flour mixture, pressing very firmly to ensure the coating adheres well. Transfer to a plate.
Step 11: Coat 2 or 3 pieces per batch, enough to cover the oil surface in a single layer (see Note 7).
Step 12: Carefully place the coated chicken pieces into the hot oil. The oil will bubble vigorously but will not spit.
Step 13: After adding the chicken, the oil temperature will drop to about 150°C (300°F). Adjust the heat to maintain this temperature.
Step 14: Do not touch the chicken for 2 minutes to allow the crust to bond with the skin. After this, you may move the pieces around. The oil should be deep enough to cook evenly without flipping, but if preferred, you can flip them.
Step 15: Cook thighs and drumsticks for 8 minutes, wings for 5 minutes, or until golden brown and the internal temperature reaches 75°C (167°F) at the thickest part.
Step 16: For breasts, fry for 6 minutes or until the internal temperature reaches 65°C (150°F), depending on size.
Step 17: Place cooked chicken on the oven rack to keep warm. Repeat the breading and frying process with the remaining chicken, coating pieces just before cooking.
Step 18: Serve immediately with classic sides like coleslaw, homemade potato and gravy, grilled corn, cornbread, fries, potato salad, or Southern baked beans.

Tips & Variations

Substitute buttermilk with milk mixed with 1 tbsp lemon juice or vinegar for 10 minutes if buttermilk is unavailable.
Adjust cayenne pepper to your spice preference, or omit for a milder flavor.
Use a thermometer to monitor oil temperature closely; this ensures a crispy crust without burning.
To make the crust even crunchier, avoid overcrowding the pan which lowers the oil temperature too much.
For extra flavor, add a little smoked paprika instead of sweet paprika, but avoid too much if you want the classic taste.

Storage

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat and preserve crispiness, warm in a preheated oven at 175°C (350°F) for about 10-15 minutes. Avoid microwaving as it can make the crust soggy.

How to Serve

A close-up view of multiple pieces of fried chicken arranged on a cooling rack over a white marbled surface. The chicken pieces include drumsticks, wings, and thighs, all coated in a thick, golden-brown, and crispy breading with visible crunchy texture. The colors range from deep golden to darker reddish-brown, showing varied frying shades. The metal rack beneath the chicken slightly glistens with oil drops, emphasizing the freshly fried look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, but cooking times may be shorter, and the texture will differ slightly. Be careful not to overcook boneless pieces as they cook faster than bone-in chicken.

What oil is best for frying chicken?

Use oils with a high smoke point such as vegetable, canola, or peanut oil. These oils withstand high frying temperatures and keep the chicken crisp without imparting unwanted flavors.