YT Recipe

Here's how to make best fried chicken

Here's how to make best fried chicken is a medium American recipe that serves 4. 450 calories per serving. Recipe by Baba-e-Tense on YouTube.

Prep: 35 min | Cook: 22 min | Total: 1 hr 7 min

Cost: $12.42 total, $3.11 per serving

Ingredients

  • 2 pounds Chicken Pieces (bone‑in, skin‑on thighs and drumsticks)
  • 2 cups Buttermilk (very cold, chilled)
  • 2 teaspoons Salt (for the brine)
  • 1 teaspoon Black Pepper (freshly ground)
  • 1 teaspoon Garlic Powder (optional)
  • 1 teaspoon Paprika (smoked paprika optional)
  • 0.25 teaspoon Baking Powder (small pinch, creates bubbles in crust)
  • 2 cups All‑Purpose Flour (sifted)
  • 0.5 cup Cornstarch (lightens the crust and reduces oil absorption)
  • 4 cups Vegetable Oil (high smoke‑point oil such as canola or peanut)

Instructions

  1. Marinate Chicken

    In a large mixing bowl combine the cold buttermilk, salt, black pepper, garlic powder, and paprika. Submerge the chicken pieces, cover, and refrigerate overnight (12–24 hours).

    Time: PT15M

  2. Make Flour Coating

    In a separate bowl whisk together the flour, cornstarch, baking powder, and a pinch of salt. Drizzle in about 2 tablespoons of the cold buttermilk and stir until the mixture has small clumps.

    Time: PT5M

  3. Dry Chicken

    Remove the chicken from the refrigerator, let excess buttermilk drip off, and pat the pieces lightly with paper towels if needed.

    Time: PT5M

  4. Coat Chicken

    Dredge each piece in the flour mixture, pressing gently to ensure it sticks. Place the coated pieces on a tray and let them rest for 10 minutes.

    Time: PT10M

  5. Heat Oil

    Pour the vegetable oil into the cast‑iron skillet to a depth of about 2 inches. Heat over medium‑high until the oil reaches 350 °F (175 °C). Use a thermometer to check.

    Time: PT5M

    Temperature: 350°F

  6. First Fry

    Carefully lower the chicken pieces into the hot oil. Fry for 6–7 minutes, turning once, until the coating is lightly golden. Remove and place on the wire rack.

    Time: PT7M

    Temperature: 350°F

  7. Rest After First Fry

    Let the chicken rest on the rack for about 2 minutes while you heat the oil for the second fry.

    Time: PT2M

  8. Second Fry

    Raise the oil temperature to 375 °F (190 °C). Fry the chicken again for 2–3 minutes, or until the crust is deep golden‑brown and ultra‑crisp. Transfer to the rack to drain.

    Time: PT3M

    Temperature: 375°F

  9. Serve

    Allow the chicken to rest 5 minutes, then serve hot with your favorite sides.

    Time: PT5M

Nutrition Facts

Calories
450
Protein
30 g
Carbohydrates
20 g
Fat
25 g
Fiber
1 g

Dietary info: Contains dairy, Contains gluten, High protein

Allergens: Dairy, Gluten

Ingredient Substitutions

  • Instead of Chicken Pieces: Boneless chicken thighs (adjust cooking time)
  • Instead of Buttermilk: Milk plus 1 tbsp lemon juice per cup
  • Instead of Cornstarch: Potato starch
  • Instead of Vegetable Oil: peanut oil, sunflower oil

Equipment Needed

  • Cast Iron Skillet
  • Wire Rack
  • Baking Sheet
  • Mixing Bowl
  • Whisk (optional)
  • Tongs
  • Meat Thermometer
  • Paper Towels (optional)

Critical Steps — Do Not Skip

  • Marinating the chicken overnight in very cold buttermilk
  • Adding a pinch of baking powder to the flour mixture
  • Resting the coated chicken for 10 minutes before frying
  • Double‑frying: first at 350 °F then a quick second fry at 375 °F
  • Using a cast‑iron skillet to maintain stable oil temperature
  • Resting the finished chicken on a wire rack instead of paper towels

Chef Tips from the Video

  • Use the coldest buttermilk possible – even keep it in the freezer for a few minutes before mixing.
  • Add a tiny drizzle of buttermilk to the flour mix; the little clumps become extra‑crunchy flakes when fried.
  • Rest the coated chicken on a rack; this prevents steam from making the crust soggy.

Troubleshooting

Crust is soggy or falls off

Make sure the chicken is patted dry, the flour mixture includes baking powder, and the coated chicken rests 10 minutes before frying.

Oil temperature drops too low when adding chicken

Do not overcrowd the skillet; fry in batches and let the oil return to target temperature between batches.

Chicken is undercooked inside

Use a meat thermometer; the internal temperature should reach 165 °F (74 °C) after the first fry before the second fry.

Storage

Refrigerator: Store in an airtight container for 3–4 days. Reheat in a 350 °F oven to retain crispness.

Freezer: Cool completely, then freeze in a zip‑top bag for up to 2 months. Reheat from frozen in a preheated oven.

Room temperature: Not recommended; the crust will soften and the chicken may spoil.

Make-Ahead Tips

  • Marinate the chicken overnight for maximum juiciness.
  • You can coat the chicken and refrigerate it uncovered for up to 2 hours before frying.

Frequently Asked Questions

What is the cultural significance and history of ultra crispy double‑fried buttermilk fried chicken in American Southern cuisine?

Crispy fried chicken is a staple of Southern comfort food, originally popularized in African‑American cookhouses where buttermilk marinades kept the meat tender. The double‑fry technique was later adopted by Korean fried‑chicken restaurants, adding an extra layer of crunch that has become a modern fusion favorite in the United States.

What are the traditional regional variations of fried chicken in the United States and how does this recipe compare?

In the Deep South, chicken is often brined and fried once at a moderate temperature. In Korean‑American eateries, chicken is double‑fried and often glazed. This recipe blends both traditions: a cold buttermilk brine for Southern juiciness and a double‑fry for Korean‑style crispness.

How is ultra crispy double‑fried buttermilk fried chicken traditionally served in Southern households?

It is typically served hot with side dishes such as coleslaw, mashed potatoes, biscuits, and sweet tea. The chicken is placed on a wire rack to keep the crust crisp until diners are ready to eat.

During which celebrations or occasions is fried chicken especially popular in American culture?

Fried chicken is a centerpiece at family gatherings, holidays like Thanksgiving (especially in the South), church potlucks, and summer barbecues. Its portable, crowd‑pleasing nature makes it a go‑to for parties.

What makes this ultra crispy fried chicken special compared to regular fried chicken?

The combination of a very cold buttermilk marinate, a flour‑cornstarch blend with baking powder, a brief rest after coating, and a double‑fry in a cast‑iron skillet creates a light, airy crust that stays crunchy even after cooling.

What are the most common mistakes to avoid when making ultra crispy double‑fried buttermilk fried chicken?

Common errors include using warm buttermilk, skipping the baking powder, overcrowding the pan, not resting the coated chicken, and frying at an inconsistent temperature. Each mistake can lead to a soggy or fallen‑off crust.

Why does this recipe use a pinch of baking powder in the flour mixture instead of just extra flour?

Baking powder releases carbon dioxide when it contacts the hot oil, forming microscopic bubbles that lift the crust, making it lighter and crunchier than a plain flour coating.

Can I make the ultra crispy fried chicken ahead of time and how should I store it?

Yes. Marinate the chicken overnight, then coat and refrigerate for up to 2 hours before frying. After frying, store in an airtight container in the refrigerator for 3–4 days and reheat in a 350 °F oven to retain crispness.

What texture and appearance should I look for to know the chicken is perfectly done?

The crust should be deep golden‑brown, flaky, and make a faint crackling sound when tapped. Inside, the meat should be opaque, juicy, and register 165 °F (74 °C) on a thermometer.

What does the YouTube channel Baba‑e‑Tense specialize in?

The YouTube channel Baba‑e‑Tense focuses on practical home‑cooking tutorials that blend traditional South Asian flavors with modern techniques, offering clear, step‑by‑step videos for everyday cooks.

How does the YouTube channel Baba‑e‑Tense's approach to fried‑chicken recipes differ from other cooking channels?

Baba‑e‑Tense emphasizes science‑backed tricks—like ultra‑cold buttermilk, baking powder, and double‑frying in cast iron—while keeping ingredient lists simple and affordable, unlike many channels that rely on commercial fryers or exotic ingredients.

Last updated: September 6, 2026

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Here's how to make best fried chicken

Recipe by Baba-e-Tense

A step‑by‑step guide to the crispiest fried chicken ever – marinated overnight in ice‑cold buttermilk, coated with a flour‑cornstarch blend that includes a pinch of baking powder, rested, then double‑fried in a cast‑iron skillet. The result is a light, crunchy crust that stays crisp on a wire rack.

MediumAmericanServes 4

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
45m
Prep
12m
Cook
10m
Cleanup
1h 7m
Total

Cost Breakdown

$12.42
Total cost
$3.11
Per serving

Critical Success Points

  • • Marinating the chicken overnight in very cold buttermilk
  • • Adding a pinch of baking powder to the flour mixture
  • • Resting the coated chicken for 10 minutes before frying
  • • Double‑frying: first at 350 °F then a quick second fry at 375 °F
  • • Using a cast‑iron skillet to maintain stable oil temperature
  • • Resting the finished chicken on a wire rack instead of paper towels

Safety Warnings

  • • Hot oil can cause severe burns – use a deep‑fat thermometer and keep a lid nearby.
  • • Never leave the skillet unattended while oil is heating or frying.
  • • Keep children and pets away from the cooking area.
  • • Do not place fried chicken on paper towels; use a wire rack to keep the crust crisp.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of ultra crispy double‑fried buttermilk fried chicken in American Southern cuisine?

A

Crispy fried chicken is a staple of Southern comfort food, originally popularized in African‑American cookhouses where buttermilk marinades kept the meat tender. The double‑fry technique was later adopted by Korean fried‑chicken restaurants, adding an extra layer of crunch that has become a modern fusion favorite in the United States.

cultural
Q

What are the traditional regional variations of fried chicken in the United States and how does this recipe compare?

A

In the Deep South, chicken is often brined and fried once at a moderate temperature. In Korean‑American eateries, chicken is double‑fried and often glazed. This recipe blends both traditions: a cold buttermilk brine for Southern juiciness and a double‑fry for Korean‑style crispness.

cultural
Q

How is ultra crispy double‑fried buttermilk fried chicken traditionally served in Southern households?

A

It is typically served hot with side dishes such as coleslaw, mashed potatoes, biscuits, and sweet tea. The chicken is placed on a wire rack to keep the crust crisp until diners are ready to eat.

cultural
Q

During which celebrations or occasions is fried chicken especially popular in American culture?

A

Fried chicken is a centerpiece at family gatherings, holidays like Thanksgiving (especially in the South), church potlucks, and summer barbecues. Its portable, crowd‑pleasing nature makes it a go‑to for parties.

cultural
Q

What makes this ultra crispy fried chicken special compared to regular fried chicken?

A

The combination of a very cold buttermilk marinate, a flour‑cornstarch blend with baking powder, a brief rest after coating, and a double‑fry in a cast‑iron skillet creates a light, airy crust that stays crunchy even after cooling.

cultural
Q

What are the most common mistakes to avoid when making ultra crispy double‑fried buttermilk fried chicken?

A

Common errors include using warm buttermilk, skipping the baking powder, overcrowding the pan, not resting the coated chicken, and frying at an inconsistent temperature. Each mistake can lead to a soggy or fallen‑off crust.

technical
Q

Why does this recipe use a pinch of baking powder in the flour mixture instead of just extra flour?

A

Baking powder releases carbon dioxide when it contacts the hot oil, forming microscopic bubbles that lift the crust, making it lighter and crunchier than a plain flour coating.

technical
Q

Can I make the ultra crispy fried chicken ahead of time and how should I store it?

A

Yes. Marinate the chicken overnight, then coat and refrigerate for up to 2 hours before frying. After frying, store in an airtight container in the refrigerator for 3–4 days and reheat in a 350 °F oven to retain crispness.

technical
Q

What texture and appearance should I look for to know the chicken is perfectly done?

A

The crust should be deep golden‑brown, flaky, and make a faint crackling sound when tapped. Inside, the meat should be opaque, juicy, and register 165 °F (74 °C) on a thermometer.

technical
Q

What does the YouTube channel Baba‑e‑Tense specialize in?

A

The YouTube channel Baba‑e‑Tense focuses on practical home‑cooking tutorials that blend traditional South Asian flavors with modern techniques, offering clear, step‑by‑step videos for everyday cooks.

channel
Q

How does the YouTube channel Baba‑e‑Tense's approach to fried‑chicken recipes differ from other cooking channels?

A

Baba‑e‑Tense emphasizes science‑backed tricks—like ultra‑cold buttermilk, baking powder, and double‑frying in cast iron—while keeping ingredient lists simple and affordable, unlike many channels that rely on commercial fryers or exotic ingredients.

channel
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