How to Make the Best One-Batch Fried Chicken

Ingredients

• 2 cups Buttermilk (for brine, cold)
• 1 tablespoon Table Salt (for brine)
• 3 pounds Chicken Parts (bone‑in, skin‑on) (mix of drumsticks, thighs, and bone‑in breast halves cut crosswise to match size)
• 3 cups All-Purpose Flour (sifted)
• 3 tablespoons Ground White Pepper
• 1 tablespoon Ground Black Pepper
• 1 tablespoon Celery Salt
• 1 tablespoon Granulated Garlic (garlic powder)
• 1 tablespoon Ground Ginger
• 1 tablespoon Italian Seasoning (contains oregano, basil, sage, etc.)
• 1 tablespoon Baking Powder
• 0.5 teaspoon Table Salt (for coating)
• 6 tablespoons Buttermilk (added to flour mixture to create craggy bits)
• 1.5 quarts Vegetable Oil (high smoke‑point oil for deep frying)

Instructions

1. Make the Buttermilk Brine

   Whisk 1 tablespoon of table salt into 2 cups of cold buttermilk until fully dissolved.

   Time: PT5M

2. Prepare the Chicken

   Trim any excess fat. Cut each bone‑in chicken breast half crosswise just left of center so the pieces match the size of drumsticks and thighs.

   Time: PT5M

3. Brine the Chicken

   Place the 3 lb of chicken pieces into the buttermilk brine, making sure they are fully submerged. Cover with plastic wrap and refrigerate for at least 1 hour, up to 24 hours.

   Time: PT0M

4. Mix the Flour Coating

   In a large bowl combine 3 cups sifted all‑purpose flour, 3 Tbsp ground white pepper, 1 Tbsp ground black pepper, 1 Tbsp celery salt, 1 Tbsp granulated garlic, 1 Tbsp ground ginger, 1 Tbsp Italian seasoning, 1 Tbsp baking powder, and ½ tsp table salt. Whisk until evenly distributed.

   Time: PT5M

5. Create Craggy Bits

   Add 6 Tbsp cold buttermilk to the flour mixture and rub with your hands until small clumps form throughout the flour.

   Time: PT3M

6. Dredge and Refrigerate the Chicken

   Working one piece at a time, press the brined chicken into the flour mixture, ensuring a thick coating sticks. Shake off excess, place on a wire rack set over a baking sheet, and refrigerate uncovered for 1–2 hours so the coating adheres.

   Time: PT10M

7. Heat the Oil

   Pour 1.5 quarts of vegetable oil into the deep pot and heat over medium‑high until it reaches 350°F (177°C).

   Time: PT10M

   Temperature: 350°F

8. First Fry – Skin Side Down, Covered

   Carefully lower the chicken pieces skin side down around the perimeter of the pot. Cover with the lid and fry for 5 minutes.

   Time: PT5M

   Temperature: 350°F

9. Rotate the Pot

   After 5 minutes, using oven mitts, rotate the pot 180° to even out heat distribution, then continue cooking covered for another 5 minutes.

   Time: PT5M

   Temperature: 350°F

10. Flip and Finish Frying Uncovered

    Remove the lid, gently flip each piece so the skin side is now up, and fry for about 8 minutes more, or until the dark meat reaches 175°F and the white meat 160°F.

    Time: PT8M

    Temperature: 350°F

11. Drain and Rest

    Using tongs, lift the chicken onto a paper‑towel‑lined wire rack. Let rest for at least 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

620

Protein

38 g

Carbohydrates

35 g

Fat

38 g

Fiber

2 g