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Buttermilk Crispy Chicken

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Prep Time: 30 minutes (plus 4-24 hours for marinating)
Cook Time: 25-35 minutes
Total Time: 5 hours 30 minutes (mostly inactive)
Difficulty: Medium
Intensity: Moderate – Requires multitasking and monitoring hot oil. A rewarding project for confident home cooks.

Ingredients

For the Buttermilk Brine:

  • 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks are ideal for juiciness)

  • 2 cups buttermilk

  • 2 tablespoons hot sauce (like Frank’s RedHot)

  • 1 tablespoon kosher salt

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon smoked paprika

  • ½ teaspoon freshly ground black pepper

For the Seasoned Flour:

  • 2 cups all-purpose flour

  • ⅓ cup cornstarch (the secret for extra crunch)

  • 2 tablespoons garlic powder

  • 2 tablespoons onion powder

  • 1 tablespoon smoked paprika

  • 1 tablespoon kosher salt

  • 2 teaspoons freshly ground black pepper

  • 1 teaspoon cayenne pepper (adjust to taste)

  • ½ teaspoon baking powder (for a lighter, airier crust)

For Frying:

  • 6-8 cups neutral frying oil (peanut, vegetable, or canola)

  • A deep-fry thermometer (essential for perfect results)

Equipment

  • Large bowl or resealable plastic bag

  • Two shallow dishes (like pie plates)

  • Large Dutch oven or heavy-bottomed pot

  • Wire rack set over a baking sheet

  • Tongs

  • Kitchen thermometer (for oil and chicken)

  • Paper towels

Instructions

Step 1: The Brine (The Foundation of Flavor)
In a large bowl, whisk together the buttermilk, hot sauce, salt, garlic powder, onion powder, smoked paprika, and black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, but ideally 12-24 hours. This crucial step tenderizes the meat and infuses it with seasoned moisture. *Time Investment: 10 minutes active, 4-24 hours passive.*

Step 2: The Dredge (Building the Crust)
About 30 minutes before you plan to fry, remove the chicken from the fridge. In one of your shallow dishes, combine all the ingredients for the Seasoned Flour: flour, cornstarch, spices, salt, and baking powder. Whisk thoroughly to distribute the spices evenly.
Remove one piece of chicken from the buttermilk brine, letting the excess drip off. Dredge it thoroughly in the seasoned flour mixture, pressing firmly to ensure an even, clumpy coating—these clumps are your future crispies. Place the dredged piece on the wire rack. Repeat with all chicken pieces. Let them rest on the rack for 20-30 minutes. This allows the coating to hydrate and adhere, preventing it from sloughing off in the fryer. Time Investment: 15 minutes active, 30 minutes passive.

Step 3: The Double Dip (The Secret to a Legendary Crust)
This step is non-negotiable. After the initial rest, you will perform a “double-dredge.” Take each piece of chicken and dip it BACK into the leftover buttermilk brine, then once more into the seasoned flour, again pressing to create a craggy, textured coating. Return to the wire rack. This double layer is what creates that thick, shatteringly crisp, and deeply golden exterior. Time Investment: 10 minutes active.

Step 4: The Fry (The Grand Finale)
In your Dutch oven, heat the oil over medium-high heat to 350°F (177°C). Use your thermometer to monitor this closely; the correct temperature is critical. Oil that’s too cool will make the chicken greasy; too hot will burn the crust before the meat cooks through.
Carefully lower 3-4 pieces of chicken into the hot oil using tongs, being careful not to overcrowd the pot. The temperature will drop—aim to maintain it between 310°F and 325°F.
Fry for 12-18 minutes, turning occasionally, until the crust is a deep, golden brown and an instant-read thermometer inserted into the thickest part of the meat (without touching bone) reads 165°F for white meat and 175°F for dark meat.
Transfer the finished chicken to a clean wire rack set over a baking sheet (using paper towels can steam the bottom crust and make it soggy). Allow it to rest for 5-10 minutes before serving. This rest allows the juices to redistribute. Repeat with the remaining chicken, ensuring the oil returns to 350°F before each new batch. *Time Investment: 25-35 minutes active, high intensity.*

Chef’s Notes & Serving Suggestions

  • The Last Bite: The magic of this recipe lies in the contrast: the audibly crispy, well-seasoned crust giving way to impossibly tender, juicy chicken. Serve it hot, fresh from the fryer, with classic accompaniments like creamy mashed potatoes, honey butter biscuits, tangy coleslaw, and a drizzle of hot honey for the perfect sweet-spicy finish. For next-day leftovers, reheat in an air fryer or a 375°F oven to restore the crunch.

  • Safety First: Never leave hot oil unattended. Keep a lid for your pot nearby and avoid water splashes. Have a box of baking soda accessible in case of a grease fire.

  • Make it Your Own: Add a tablespoon of your favorite spice blend (Cajun, ranch powder, etc.) to the flour for a twist. For a gluten-free version, use a 1:1 gluten-free flour blend and ensure your baking powder is GF.

Nutrition Information (Per serving, based on 1 drumstick or 1 thigh)

  • Calories: ~380 kcal

  • Total Fat: 22g

  • Saturated Fat: 5g

  • Cholesterol: 95mg

  • Sodium: 850mg

  • Total Carbohydrates: 18g

  • Dietary Fiber: 1g

  • Sugars: 2g

  • Protein: 26g

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