The Crispiest Fried Chicken

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 0.75 cup Rice Flour (fine rice flour for extra crispness)
• 2 teaspoons Baking Powder (provides light leavening in the coating)
• 1.5 teaspoons Salt (divided: some for dry coating, some for brine)
• 1 tablespoon Paprika (hot paprika preferred; mild if you prefer less heat)
• 2 teaspoons Dried Oregano
• 2 teaspoons Garlic Powder
• 2 tablespoons Ground Black Pepper (freshly cracked for best flavor)
• 1 cup Buttermilk (full‑fat; can substitute ½ cup plain yogurt + ½ cup milk)
• 1 Large Egg (room temperature)
• 1 Whole Chicken (about 3.5–4 lb, bone‑in, skin‑on; cut into 10 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings, 2 leg quarters))
• 4 cups Rice Bran Oil (high smoke point; can substitute peanut, canola, or lard)
• 2 tablespoons Hot Honey (optional drizzle for serving)

Instructions

1. Prepare Dry Coating

   In a mixing bowl combine 1 cup all‑purpose flour, 3/4 cup rice flour, 2 tsp baking powder, and 1 tsp salt. Whisk until evenly mixed.

   Time: PT5M

2. Make Spice Mix

   In a small bowl stir together 1 tbsp hot paprika, 2 tsp dried oregano, 2 tsp garlic powder, 2 tbsp ground black pepper, and 1 tbsp salt.

   Time: PT5M

3. Combine Spice Mix with Dry Coating

   Add about two‑thirds of the spice mix to the flour mixture and stir to distribute evenly. Reserve the remaining one‑third for the brine.

   Time: PT2M

4. Prepare Buttermilk Brine

   In a separate bowl whisk 1 cup buttermilk, 1 large egg, the remaining spice mix, an additional 1 tsp salt, and a pinch of the flour mixture. The brine should be thick enough to cling to the chicken.

   Time: PT5M

5. Break Down the Chicken

   Using a sharp knife and cutting board, cut the whole chicken into 10 pieces: 2 breasts (halved), 2 thighs, 2 drumsticks, 2 wings with a bit of breast meat attached, and 2 leg quarters. Keep the backbones for stock later.

   Time: PT15M

6. Marinate the Chicken

   Place the chicken pieces in a large zip‑lock bag or lidded container. Pour the buttermilk brine over the pieces, seal (leaving a small opening), squeeze out excess air, and refrigerate overnight (minimum 12 h, up to 48 h).

   Time: PT10M

7. Dredge the Chicken

   Remove chicken from the brine, let excess drip off, then toss each piece in the seasoned flour mixture. For extra clumpiness (which improves crust), drizzle a few tablespoons of the brine into the flour before coating, then shake in a paper bag until evenly coated.

   Time: PT5M

8. First Fry (Low Temperature)

   Heat 4 cups rice bran oil in a wok to 275 °F (135 °C). Gently lower coated chicken pieces into the oil, being careful not to drop them. Fry until the internal temperature reaches 155 °F for breast meat or 165 °F for dark meat, about 10–12 minutes total. Remove and set aside on paper towels.

   Time: PT12M

   Temperature: 275°F

9. Rest Between Fryings

   Let the first‑fried pieces rest on a rack or sheet pan for 5 minutes. This allows moisture to migrate away from the crust.

   Time: PT5M

10. Second Fry (High Temperature)

    Raise oil temperature to 300‑325 °F (150‑165 °C). Fry the rested pieces for 2–4 minutes, or until the crust is deep golden and the interior is hot (≥165 °F). Drain on paper towels and season immediately with a pinch of salt.

    Time: PT8M

    Temperature: 300°F

11. Finish and Serve

    Optionally drizzle hot honey over the hot chicken, serve immediately, and enjoy the ultra‑crispy, juicy result.

    Time: PT2M

Nutrition Facts

Calories

420

Protein

28 g

Carbohydrates

22 g

Fat

24 g

Fiber

1 g