How to Make Crispy Fried Chicken
How to Make Crispy Fried Chicken is a medium American Southern recipe that serves 4. 520 calories per serving. Recipe by Preppy Kitchen on YouTube.
Prep: 52 min | Cook: 30 min | Total: 1 hr 37 min
Cost: $13.20 total, $3.30 per serving
Ingredients
- 1 quart Buttermilk (full‑fat, for brine)
- 1 tablespoon Salt (kosher or table salt)
- 3 tablespoon Hot Sauce (your favorite hot sauce, e.g., Frank's RedHot)
- 2 pounds Bone‑In, Skin‑On Chicken Pieces (mix of drumsticks, thighs, breasts, and wings)
- 3 cup All‑Purpose Flour (sifted)
- 0.5 cup Cornstarch (adds extra crispness)
- 1 tablespoon Onion Powder (adds savory depth)
- 1 tablespoon Salt (additional seasoning for dredge)
- 1 teaspoon Cayenne Pepper (optional for heat)
- 2 teaspoon Black Pepper (freshly ground)
- 3 quart Vegetable Oil (high smoke‑point oil for deep frying (canola, peanut, or sunflower))
Instructions
Make the Brine
In a large mixing bowl combine 1 quart buttermilk, 1 tablespoon salt, and 3 tablespoons hot sauce. Stir until the salt is fully dissolved; the mixture will look pink.
Time: PT5M
Submerge the Chicken
Add the 2 lb bone‑in, skin‑on chicken pieces to the brine, making sure each piece is fully covered.
Time: PT2M
Marinate
Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for maximum tenderness.
Time: PT30M
Prepare the Dredge
In a separate large bowl whisk together 3 cups all‑purpose flour, 0.5 cup cornstarch, 1 tablespoon onion powder, 1 tablespoon salt, 1 teaspoon cayenne pepper (optional), and 2 teaspoons freshly ground black pepper.
Time: PT5M
Heat the Oil
Pour about 3 inches of vegetable oil into the large pot. Heat over medium‑high until the candy thermometer reads 360 °F.
Time: PT10M
Temperature: 360°F
First Dredge
Remove chicken pieces from the brine, letting excess drip off. Toss each piece in the flour mixture, coating evenly, then shake off excess.
Time: PT5M
Second Dredge
Return the lightly coated chicken to the flour mixture for a second coat, pressing gently to create a thick, even crust.
Time: PT5M
Fry the Chicken
Carefully lower the chicken pieces into the hot oil. Fry until the coating is deep golden‑brown and the internal temperature reaches 165 °F: wings ~7 min, drumsticks ~12 min, thighs/breasts ~15 min+. Adjust heat to keep oil around 360 °F throughout.
Time: PT15M
Temperature: 360°F
Drain and Rest
Using tongs, lift the fried chicken onto a wire rack set over a baking sheet lined with paper towels. Let rest 5 minutes to finish cooking and to drain excess oil.
Time: PT5M
Nutrition Facts
- Calories
- 520
- Protein
- 30 g
- Carbohydrates
- 32 g
- Fat
- 28 g
- Fiber
- 1 g
Dietary info: Contains dairy, Contains gluten, High protein, Not vegan, Not vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Buttermilk: plain yogurt diluted with milk, milk with lemon juice
- Instead of Hot Sauce: chili garlic sauce, sriracha
- Instead of All‑Purpose Flour: cake flour (less gluten)
- Instead of Cornstarch: potato starch
- Instead of Onion Powder: granulated onion
- Instead of Cayenne Pepper: chili powder
- Instead of Vegetable Oil: peanut oil, sunflower oil
Equipment Needed
- Mixing Bowl
- Whisk
- Large Pot or Deep Fryer
- Candy Thermometer
- Tongs
- Wire Rack
- Baking Sheet
- Paper Towels
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Brining the chicken in buttermilk mixture
- Double dredging for a thick, crunchy coating
- Maintaining oil temperature at 360 °F
- Checking internal chicken temperature reaches 165 °F
Chef Tips from the Video
- Use cold buttermilk for the brine; it helps the meat stay juicy.
- Add a pinch of baking powder to the flour mix for extra puffiness.
- Cornstarch in the dredge creates a lighter, crispier crust.
- Let the double‑dredged chicken sit 5 minutes before frying; this helps the coating adhere.
- Maintain a steady oil temperature by adjusting burner heat as you add each batch.
Troubleshooting
Coating falls off during frying.
Make sure the chicken is patted dry before dredging and use a double dredge. Let the coated chicken rest on the rack for a minute before frying.
Fried chicken is greasy or soggy.
Confirm oil is at 360 °F before adding chicken; if temperature is too low, the crust will absorb oil. Fry in small batches to keep temperature steady.
Chicken is undercooked inside.
Use an instant‑read thermometer; the internal temperature must reach 165 °F. If pieces are large, finish them in a 350 °F oven for a few minutes.
Oil splatters dangerously.
Dry the chicken well, and lower pieces gently using tongs. Keep a splatter guard on the pot if available.
Storage
Refrigerator: Store in an airtight container for up to 4 days. Reheat in a 350 °F oven to retain crispness.
Freezer: Cool completely, then freeze in a single layer on a tray before transferring to a freezer bag. Up to 2 months. Reheat from frozen in a 375 °F oven.
Room temperature: Do not leave out more than 2 hours; risk of bacterial growth.
Make-Ahead Tips
- Brine the chicken overnight for deeper flavor and tenderness.
- Prepare the flour dredge in advance and store in an airtight container.
- Fry the chicken just before serving; reheating will soften the crust.
- If making ahead, keep fried pieces warm in a 200 °F oven on a wire rack.
Frequently Asked Questions
What is the cultural significance and history of crispy buttermilk fried chicken in Southern American cuisine?
Fried chicken became a staple of Southern cooking in the 19th century, blending African frying techniques with European seasonings. The buttermilk brine adds tenderness and a subtle tang that reflects the region's love for rich, comforting foods.
What are the traditional regional variations of fried chicken in the United States?
In the Deep South, chicken is often brined in buttermilk and seasoned with cayenne. In Nashville, hot‑spicy "hot chicken" adds a fiery coating, while in the Carolinas, a mustard‑based sauce is served on the side. Each region tweaks the spice blend and cooking method.
How is authentic Southern fried chicken traditionally served?
It is typically served hot, resting on a wire rack, alongside buttery biscuits, creamy coleslaw, and sometimes honey or hot sauce. The chicken is eaten with the skin on for maximum flavor and crunch.
What occasions or celebrations is fried chicken traditionally associated with in Southern culture?
Fried chicken is a centerpiece at family gatherings, church potlucks, picnics, and holidays like Thanksgiving and Fourth of July barbecues. Its comforting nature makes it a go‑to dish for celebrations and casual get‑togethers.
What makes this buttermilk fried chicken recipe special compared to other Southern fried chicken recipes?
The combination of a buttermilk‑hot sauce brine and a double dredge with cornstarch creates an exceptionally tender interior and an ultra‑crisp, airy crust that stays crunchy even after resting.
What are the most common mistakes to avoid when making crispy buttermilk fried chicken at home?
Common errors include not brining long enough, frying at the wrong oil temperature, overcrowding the pot, and skipping the second dredge. Each mistake can lead to soggy, greasy, or undercooked chicken.
Why does this recipe use a double dredge instead of a single coating?
A double dredge builds a thicker barrier that traps steam, creating a light, crunchy crust while keeping the meat juicy. A single coat often results in a thinner, less durable crust that can fall off.
Can I make the buttermilk fried chicken ahead of time and how should I store it?
Yes, you can brine the chicken overnight and keep the dredge ready. After frying, store the chicken in an airtight container in the refrigerator for up to 4 days, and reheat in a 350 °F oven to restore crispness.
What texture and appearance should I look for when the fried chicken is done?
The crust should be deep golden‑brown, firm to the touch, and crackle when tapped. Inside, the meat should be juicy, and an instant‑read thermometer must read 165 °F.
What does the YouTube channel Preppy Kitchen specialize in?
The YouTube channel Preppy Kitchen focuses on approachable, classic American comfort foods with a modern twist, offering clear step‑by‑step tutorials that emphasize technique and flavor.
How does the YouTube channel Preppy Kitchen's approach to Southern cooking differ from other cooking channels?
Preppy Kitchen blends traditional Southern recipes with precise temperature control and modern kitchen tools, like candy thermometers, while keeping the tone friendly and the instructions easy for home cooks.
Last updated: August 21, 2026
