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Classic Buttermilk Fried Chicken

This chef-developed fried chicken recipe delivers an incredibly crispy, craggy crust and juicy, flavorful meat every time. The secret is a double-dredge in seasoned flour and a perfectly controlled fry.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 3.5 pounds chicken bone-in, skin-on pieces (a mix of thighs, drumsticks, and breasts)
  • 4 cups buttermilk full-fat preferred
  • 2 tbsp hot sauce like Frank's RedHot or Crystal
  • 3 cloves garlic smashed
  • 1 tbsp kosher salt for brine, plus more for seasoning
  • 3 cups all-purpose flour
  • 1/3 cup cornstarch
  • 2 tbsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp cayenne pepper adjust to taste
  • 1 tsp freshly ground black pepper
  • 1 tsp baking powder aluminum-free
  • 6 cups neutral oil for frying (peanut, vegetable, or canola)

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Deep-fry/candy thermometer
  • Wire racks (2)
  • Large baking sheets (2)
  • Tongs
  • Large shallow dishes for dredging

Method
 

  1. In a large bowl, whisk together the buttermilk, hot sauce, smashed garlic, and 1 tablespoon of kosher salt. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or ideally overnight. This brine is non-negotiable for juicy meat.
  2. In a large, shallow dish or paper bag, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, black pepper, and baking powder. Whisk thoroughly to distribute the baking powder evenly—this is your crispy crust secret weapon.
  3. Remove one piece of chicken from the buttermilk, letting the excess drip off. Dredge it thoroughly in the flour mixture, pressing firmly to adhere. Dip it back into the buttermilk for just a second, then dredge in the flour a second time, pressing to create craggy clumps. Place on a wire rack set over a baking sheet. Repeat with all pieces.
  4. Let the breaded chicken rest on the rack for 15-20 minutes. This allows the coating to hydrate and set, which prevents it from sloughing off in the oil. Meanwhile, heat 3 inches of oil in a large, heavy-bottomed Dutch oven to 325°F (163°C). Use a deep-fry or candy thermometer for accuracy.
  5. Carefully add 3-4 pieces of chicken to the hot oil, skin-side down, without crowding the pot. Fry for 12-16 minutes, turning occasionally, until deeply golden brown and an instant-read thermometer inserted into the thickest part (avoiding bone) reads 165°F (74°C). Maintain the oil temperature between 300-325°F.
  6. Transfer the cooked chicken to a clean wire rack set over a baking sheet—never paper towels, as they create steam and make the bottom crust soggy. Let rest for 10 minutes before serving to allow the juices to redistribute.

Notes

Chef's Tips:
• For the crispiest results, let the breaded chicken rest before frying and drain on a rack, not towels.
• The most common mistake is crowding the pot, which drops the oil temperature and leads to greasy chicken.
• Serve with classic sides like coleslaw, mashed potatoes, and biscuits for a complete meal.
Food Safety:
• Always use a thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
• Do not leave frying oil unattended on the stove.