Best Buttermilk Fried Chicken
Crispy, juicy buttermilk-brined fried chicken — tender inside, shatteringly crisp outside.
Ingredients
- Buttermilk Brine:
- 1 whole chicken 3–4 lbs, cut into 8–10 pieces (or 4 lbs mixed pieces)
- 4 cups 960 ml buttermilk
- ¼ cup 60 ml hot sauce (Frank’s or Louisiana)
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 6 cloves garlic smashed
- 1 tsp smoked paprika
- Seasoned Flour Dredge:
- 3 cups 390 g all-purpose flour
- ⅓ cup 40 g cornstarch (crisp secret)
- 2 tbsp kosher salt
- 2 tbsp black pepper
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp cayenne pepper adjust heat
- 1 tsp dried thyme
- 1 tsp dried oregano
- For Frying:
- Neutral oil peanut, canola, or vegetable — 3–4 inches in pot
- Garnish:
- Fresh parsley
- Pickles
- Hot honey or sauce
Instructions
- Brine chicken overnight.
- Double-dredge in seasoned flour.
- Fry 350 °F 8–15 min per piece.
- Drain → salt → serve hot.
Notes
- Buttermilk brine = juiciest meat
- Cornstarch = shatteringly crisp
- Reheats perfectly in an air fryer
- Nashville hot variation = elite
- Day 2 cold = picnic gold