Fried chicken is a staple of Southern American cooking, rooted in African‑American culinary traditions. The buttermilk brine adds the classic tang that became popular in the early 20th century, while the double‑coating technique reflects modern American home‑cooking innovations for extra crunch.

In the South, chicken is often brined in buttermilk and fried in peanut oil. Nashville hot chicken adds a spicy cayenne‑based coating after frying. Korean fried chicken uses a thin batter and a sweet‑spicy glaze. The ATK recipe blends Southern brining with a double‑coating for a unique crunch.

It is typically served hot with classic sides such as coleslaw, biscuits, mashed potatoes, and sweet tea. The chicken is often presented on a platter with lemon wedges for a bright finish.

Fried chicken is a go‑to dish for family gatherings, picnics, holidays like Thanksgiving, and casual celebrations such as backyard barbecues and football‑day parties.

Authentic ingredients include buttermilk, kosher salt, all‑purpose flour, cornstarch, and a blend of Southern spices. Acceptable substitutes are milk with lemon juice for buttermilk, table salt (half the amount), and potato starch instead of cornstarch.

Pairs beautifully with classic Southern sides like creamy coleslaw, buttery biscuits, mac and cheese, baked beans, and a crisp green salad. A cold glass of sweet tea or lemonade balances the richness.

The recipe combines a brine for juiciness, a cornstarch‑enhanced flour mix for a lighter crust, and a thin buttermilk batter that creates a craggy, ultra‑crunchy exterior while keeping the meat moist—an elevated take on a classic comfort food.

Originally cooked over open fires, fried chicken moved to cast‑iron skillets and later deep‑fryers. Modern recipes, like ATK’s, incorporate scientific techniques such as precise brining, low‑and‑slow frying, and dual‑coating to achieve consistent texture and flavor.

Common errors include skipping the brine, using too much batter (which creates a doughy interior), frying at too low a temperature (resulting in greasiness), and overcrowding the pot (which drops oil temperature).

The batter adds a thin, clingy layer that adheres to the meat, while the flour‑cornstarch dredge provides the structural crunch. Using both creates a thicker, more resilient crust that stays crisp without becoming greasy.

Yes. Brine the chicken up to 24 hours in advance, keep it refrigerated, and coat it just before frying. After cooking, store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven to restore crispness.

The crust should be deep golden‑brown with visible craggy ridges from the batter‑dredge combo. Inside, the meat should be moist, tender, and the skin should not appear soggy.

Use an instant‑read thermometer: breasts should read 140°F (they’ll carry over to 160°F while resting) and dark meat should reach 160°F. The crust will be firmly set and will not jiggle when the piece is lifted.

America's Test Kitchen produces rigorous, science‑based cooking videos that test recipes for reliability, provide detailed technique explanations, and focus on achieving the best possible results for home cooks.

The channel emphasizes methodical testing, precise measurements, and clear, step‑by‑step instructions. It aims to demystify cooking by explaining the why behind each technique, ensuring reproducible success for viewers.

America's Test Kitchen applies rigorous testing and scientific reasoning to classic Southern dishes, often tweaking traditional methods (like brining time or coating ratios) to improve texture and flavor, whereas many other channels rely more on intuition or tradition alone.

America's Test Kitchen is known for its definitive takes on classics such as Perfect Roast Chicken, Classic Mac and Cheese, Southern Biscuits, and the ultimate Chocolate Chip Cookies, all backed by extensive testing.