Fried chicken is a timeless classic that boasts a crispy, flavorful crust encasing tender, juicy meat. This recipe utilizes a buttermilk brine to infuse the chicken with rich flavors and ensure moistness, while a seasoned flour and cornstarch coating delivers an irresistible crunch.
Why You’ll Love This Recipe
- Flavorful Brining Process: Soaking the chicken in a buttermilk and hot sauce mixture not only tenderizes the meat but also imparts a subtle, tangy heat, resulting in deeply flavorful and juicy chicken.
- Crispy Coating: The addition of cornstarch to the seasoned flour mixture creates an exceptionally crispy and golden-brown crust that enhances the overall texture.
- Perfectly Seasoned: A blend of herbs and spices, including paprika, garlic powder, and cayenne pepper, ensures that each bite is packed with savory goodness.
Ingredients
- 6 chicken thighs, skin-on, bone-in
- 6 chicken drumsticks, skin-on, bone-in
- 3 cups buttermilk
- ½ cup buffalo hot sauce (optional, for added flavor)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 cups all-purpose flour
- ½ cup cornstarch
- 1 tablespoon salt
- 1 tablespoon paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 1 quart vegetable oil, for frying
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Buttermilk Brine: In a large mixing bowl, whisk together the buttermilk, buffalo hot sauce (if using), 2 teaspoons of salt, and 1 teaspoon of black pepper. Submerge the chicken thighs and drumsticks in the mixture, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the meat to tenderize.
- Heat the Oil: When ready to cook, pour the vegetable oil into a large skillet or deep frying pan until it reaches about ¾ inch deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Maintaining this temperature is crucial for achieving a crispy exterior without overcooking the interior.
- Prepare the Dredging Mixture: In a separate large mixing bowl or a gallon-sized resealable plastic bag, combine the all-purpose flour, cornstarch, 1 tablespoon of salt, paprika, onion powder, garlic powder, dried oregano, dried basil, white pepper, and cayenne pepper. Mix thoroughly to ensure an even distribution of spices.
- Dredge the Chicken: Working with one piece at a time, remove the chicken from the buttermilk brine, allowing any excess liquid to drip off. Place the chicken into the flour mixture, thoroughly coating it on all sides. Press the coating onto the chicken to ensure it adheres well, then gently shake off any excess flour.
- Fry the Chicken: Carefully place the coated chicken pieces into the preheated oil, skin-side down. Be cautious not to overcrowd the pan; frying in batches may be necessary. Fry the chicken for about 7-8 minutes per side, or until the coating is a deep golden brown and the internal temperature reaches 165°F (74°C) for dark meat and 160°F (71°C) for white meat. Use a meat thermometer to check for doneness.
- Drain and Serve: Once cooked, remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. This method helps maintain the crispiness of the coating. Allow the chicken to rest for a few minutes before serving to let the juices redistribute within the meat.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 20 minutes (excluding brining time)
- Cooking Time: 30 minutes
- Total Time: Approximately 50 minutes, plus at least 4 hours for brining
Variations
- Spice Level Adjustment: To reduce the heat, omit the buffalo hot sauce and decrease the amount of cayenne pepper in the dredging mixture. For a spicier version, increase the cayenne pepper or add a pinch of chili powder.
- Herb-Infused Brine: Add fresh herbs such as rosemary, thyme, or sage to the buttermilk brine for an aromatic infusion that enhances the flavor profile of the chicken.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend and ensure that the cornstarch and other ingredients are certified gluten-free.
- Alternative Cooking Methods: For a lighter version, consider using an air fryer. Preheat the air fryer to 360°F (180°C), arrange the coated chicken pieces in a single layer, and cook for 25-30 minutes, flipping halfway through, until crispy and cooked through.
Storage/Reheating
- Storage: Allow leftover fried chicken to cool to room temperature before storing. Place the chicken in an airtight container and refrigerate for up to 3-4 days.
- Reheating: To maintain the crispiness of the coating, reheat the chicken in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until heated through. Alternatively, use an air fryer set to 375°F (190°C) for 10-15 minutes. Avoid microwaving, as it can result
Fried chicken
- Prep Time: 20 minutes (excluding brining time)
- Cook Time: 30 minutes
- Total Time: 50 minutes (plus 4+ hours for brining)
- Yield: 6 servings
- Category: Main Course
- Method: Deep Frying
- Cuisine: Southern, American
- Diet: Gluten Free
Description
A classic comfort food featuring a crispy, golden-brown crust and juicy, flavorful meat. This recipe uses a buttermilk brine for tenderness and a seasoned flour-cornstarch coating for the ultimate crunch.
Ingredients
- For the Buttermilk Brine:
- 6 chicken thighs, skin-on, bone-in
- 6 chicken drumsticks, skin-on, bone-in
- 3 cups buttermilk
- ½ cup buffalo hot sauce (optional)
- 2 tsp salt
- 1 tsp black pepper
- For the Coating:
- 3 cups all-purpose flour
- ½ cup cornstarch
- 1 tbsp salt
- 1 tbsp paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp white pepper
- 1 tsp cayenne pepper
- For Frying:
- 1 quart vegetable oil
Instructions
- Brine the Chicken: In a large bowl, mix buttermilk, buffalo hot sauce (if using), salt, and black pepper. Submerge chicken, cover, and refrigerate for at least 4 hours or overnight.
- Heat the Oil: Pour vegetable oil into a large skillet or deep frying pan until about ¾ inch deep. Heat to 350°F (175°C).
- Prepare the Coating: In a large bowl or resealable bag, combine flour, cornstarch, salt, paprika, onion powder, garlic powder, oregano, basil, white pepper, and cayenne pepper. Mix well.
- Dredge the Chicken: Remove chicken from the buttermilk brine, letting excess drip off. Coat each piece in the flour mixture, pressing to adhere. Shake off excess.
- Fry the Chicken: Place chicken skin-side down in hot oil, frying in batches. Cook for about 7-8 minutes per side, until deep golden brown and internal temperature reaches 165°F (74°C).
- Drain and Serve: Remove chicken and place on a wire rack over a baking sheet to drain excess oil. Let rest for a few minutes before serving.
Notes
Adjust Spice Level: Reduce cayenne for milder heat or add chili powder for extra kick.
Herb-Infused Brine: Add fresh rosemary, thyme, or sage to the buttermilk for enhanced flavor.
Gluten-Free Option: Use gluten-free flour blend in place of all-purpose flour.
Air Fryer Method: Cook at 360°F (180°C) for 25-30 minutes, flipping halfway through.
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