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.
