How to Make Crispy Fried Chicken

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

1. 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

2. 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

3. Marinate

   Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for maximum tenderness.

   Time: PT30M

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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