This Method Changed the Way I Make Fried Chicken
This Method Changed the Way I Make Fried Chicken is a medium Southern American recipe that serves 4. 520 calories per serving. Recipe by Charlie Anderson on YouTube.
Prep: 25 hrs 30 min | Cook: 20 min | Total: 26 hrs 5 min
Cost: $15.67 total, $3.92 per serving
Ingredients
- 2 lb Chicken Pieces (bone‑in, mixed cuts) (organic, free‑range preferred; includes thighs, drumsticks, wings)
- 24 g Kosher Salt (dry‑brine amount, about 1½ teaspoons)
- 2 tsp Black Pepper (freshly ground)
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Smoked Paprika
- 2 tsp Oregano (dried)
- 1 tsp Monosodium Glutamate (MSG) (optional, adds umami)
- 4 tsp Baking Powder (double‑acting)
- 2 cup All‑Purpose Flour (divided: 0.5 cup for first coat, 1.5 cup for second coat)
- 0.66 cup Potato Starch (approximately 2/3 cup; can use corn starch)
- 1 cup Buttermilk (full‑fat for best flavor)
- 4 cup Vegetable Oil (neutral oil for deep frying)
- 7 tbsp Additional All‑Purpose Flour (for batter) (mixed into the buttermilk to thin it)
Instructions
Dry Brine the Chicken
Combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and oregano. Rub the mixture evenly over the chicken pieces, then place the chicken on a rack set over a tray and refrigerate uncovered for at least 24 hours.
Time: PT24H10M
First Flour Coat and Rest
Place 0.5 cup all‑purpose flour in a shallow dish. Toss the brined chicken in the flour until lightly coated. Transfer to a clean tray and let rest for 1 hour.
Time: PT1H5M
Prepare the Second Flour‑Starch Mix
In a second bowl combine 1.5 cup flour, 0.66 cup potato starch, 24 g salt, optional MSG, 4 tsp baking powder, 1 tsp smoked paprika, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Mix thoroughly.
Time: PT5M
Make the Buttermilk Batter
In the medium bowl whisk together 1 cup buttermilk with 7 tbsp flour until the mixture is slightly thinner than pancake batter.
Time: PT5M
Combine Batter with Flour‑Starch Mix
Add a small amount of the buttermilk batter (about 2 tbsp) back into the flour‑starch bowl and stir to create small clumps. This step creates larger air pockets when fried.
Time: PT3M
Heat the Oil
Fill the deep‑fry pot with 4 cup vegetable oil and heat to 350°F for small pieces or 325°F for larger bone‑in cuts. Use the thermometer to monitor temperature.
Time: PT10M
Temperature: 350°F
First Fry
Working in batches, dip each piece of flour‑coated chicken into the buttermilk batter, then dredge in the flour‑starch mixture, ensuring an even coat. Gently lower into hot oil. Fry until golden brown—about 8‑10 minutes for tenders, 12‑15 minutes for thighs/drumsticks. Remove and place on a wire rack.
Time: PT12M
Temperature: 350°F
Finish in the Oven
Transfer the fried pieces to a baking sheet and bake in a pre‑heated 350°F oven for 10 minutes (or until internal temperature reaches 165°F for white meat, 175°F for dark meat).
Time: PT10M
Temperature: 350°F
Rest and Optional Double Fry
Let the chicken rest on the rack for 15 minutes. If you desire extra crispness (especially for sauced chicken), re‑heat the oil to 350°F and fry the pieces again for 1‑2 minutes.
Time: PT15M
Temperature: 350°F
Serve
Transfer the chicken to a serving platter, sprinkle lightly with finishing salt if desired, and serve hot with pickles, coleslaw, or your favorite dipping sauce.
Time: PT5M
Nutrition Facts
- Calories
- 520
- Protein
- 30 g
- Carbohydrates
- 32 g
- Fat
- 26 g
- Fiber
- 1 g
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Dairy (buttermilk), Gluten (flour)
Ingredient Substitutions
- Instead of Chicken Pieces (bone‑in, mixed cuts): Skinless boneless chicken breast (will be less juicy)
- Instead of Kosher Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Garlic Powder: Fresh minced garlic (use less)
- Instead of Onion Powder: Finely minced onion (dry)
- Instead of Smoked Paprika: Regular paprika
- Instead of Oregano: Italian seasoning
- Instead of Monosodium Glutamate (MSG): Soy sauce (use less)
- Instead of Baking Powder: Baking soda (use 1/2 tsp)
- Instead of All‑Purpose Flour: Bread flour (will be heavier)
- Instead of Potato Starch: Corn starch
- Instead of Buttermilk: Milk + 1 tbsp lemon juice per cup
- Instead of Vegetable Oil: Canola oil, peanut oil
- Instead of Additional All‑Purpose Flour (for batter): All‑purpose flour
Equipment Needed
- Large Mixing Bowl
- Medium Mixing Bowl
- Whisk
- Tongs
- Deep Fry Pot or Dutch Oven
- Deep‑Fry Thermometer
- Wire Rack
- Baking Sheet
- Paper Towels
- Oven
Critical Steps — Do Not Skip
- 24‑hour dry brine to season and retain moisture
- First flour coat and 1‑hour rest for better adhesion
- Using a flour‑starch blend to limit gluten and prevent burning
- Adding baking powder for air‑pocket creation
- Maintaining proper oil temperature (325‑350°F)
- Finishing in a 350°F oven to cook through without over‑browning
Chef Tips from the Video
- Use high‑quality, organic, free‑range chicken for the best flavor and texture.
- The small amount of baking powder is the secret to massive air pockets and crunch.
- If you like extra spice, add ½ tsp cayenne pepper to the dry mix.
- For an extra‑crisp crust, dust the chicken lightly with cornstarch just before the final fry.
Troubleshooting
Breading falls off during frying.
Ensure the first flour coat rests for at least 30 minutes and that the buttermilk batter is not too thin. Pat the chicken dry before coating.
Breading burns before the chicken is cooked.
Lower oil temperature to 325°F for larger pieces or add more potato starch to the flour mix to reduce browning.
Chicken is dry after cooking.
Do not over‑cook; finish in the oven only until internal temperature reaches safe levels. The 24‑hour brine also helps retain moisture.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Re‑heat in a 350°F oven to retain crispness.
Freezer: Wrap tightly in foil and place in a freezer‑safe bag; freeze up to 2 months. Thaw in the fridge and re‑heat in the oven.
Room temperature: Do not store at room temperature longer than 2 hours due to food safety.
Make-Ahead Tips
- Prepare the dry‑brine mixture and coat the chicken up to step 2; refrigerate up to 24 hours.
- Mix the flour‑starch blend and store in an airtight container for up to 3 days.
- Buttermilk batter can be made a few hours ahead; keep chilled.
Frequently Asked Questions
What is the cultural significance and history of Southern Fried Chicken in American Southern cuisine?
Southern fried chicken originated in the American South, blending African cooking techniques of deep‑frying with European seasoning traditions. It became a staple at family gatherings, church picnics, and roadside diners, symbolizing comfort and hospitality.
What are the traditional regional variations of fried chicken in Southern cuisine?
In the Deep South, chicken is often brined, seasoned with cayenne, and fried in peanut oil. In the Carolinas, a hotter spice blend and a thinner batter are common, while Tennessee adds a sweet‑savory glaze after frying.
How is authentic Southern Fried Chicken traditionally served in the Southern United States?
It is typically served hot with classic sides such as coleslaw, potato salad, biscuits, and sweet tea. The chicken may be presented on a platter with pickles and a sprinkling of finishing salt.
What occasions or celebrations is Southern Fried Chicken traditionally associated with in Southern culture?
Fried chicken is a centerpiece at holidays like Thanksgiving and Christmas, as well as at church potlucks, family reunions, and Fourth‑of‑July picnics, where its comforting flavor brings people together.
What makes Southern Fried Chicken special or unique in Southern cuisine?
The combination of a seasoned dry brine, a three‑step flour‑starch coating, and the use of baking powder creates an ultra‑crisp, airy crust that distinguishes it from other fried chicken styles.
What are the most common mistakes to avoid when making Southern Fried Chicken at home?
Common errors include skipping the 24‑hour brine, using only flour (which creates excess gluten), frying at too high a temperature, and not allowing the first flour coat to rest. Each mistake leads to soggy, burnt, or falling‑off breading.
Why does this Southern Fried Chicken recipe use baking powder instead of just baking soda?
Baking powder provides both an acid and a base, creating rapid carbon dioxide bubbles when mixed with the wet batter. This accelerates the formation of air pockets in the crust, giving the chicken its signature crunch without altering flavor.
Can I make Southern Fried Chicken ahead of time and how should I store it?
Yes. Brine the chicken up to 24 hours in advance, keep the dry flour‑starch mix sealed, and store the buttermilk batter chilled. After frying, store leftovers in an airtight container in the refrigerator for up to 3 days and re‑heat in a 350°F oven to restore crispness.
What texture and appearance should I look for when making Southern Fried Chicken?
The crust should be golden‑brown with visible tiny air pockets and a crunchy bite. Inside, the meat should be juicy, tender, and reach an internal temperature of 165°F for white meat or 175°F for dark meat.
What does the YouTube channel Charlie Anderson specialize in?
The YouTube channel Charlie Anderson focuses on practical home‑cooking tutorials, especially classic American comfort foods, with an emphasis on technique, science‑based tips, and making restaurant‑quality dishes at home.
How does the YouTube channel Charlie Anderson's approach to Southern cooking differ from other cooking channels?
Charlie Anderson blends detailed scientific explanations (like moisture loss and gluten control) with straightforward, equipment‑light methods, whereas many channels either skip the why‑behind‑the‑steps or rely on heavy specialty gear.
Last updated: August 20, 2026
