Buttermilk Fried Chicken

The Marinade

Prepare a marinade for...

• 2 lbs bone-in, skin-on chicken (wings, legs, thighs, or breasts)

In a large bowl or freezer bag, whisk together...

• 2 cups buttermilk
• 1 large egg, beaten
• 1/8 cup kosher salt (2 tbsp)
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1/2 tsp cayenne pepper

Coat chicken thoroughly and refrigerate for at least 4 hours (up to 24 hours).

The Crispy Breading

Whisk together in a wide bowl...

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp black pepper
• 1 tbsp kosher salt
• 1 tsp cayenne pepper
• 1 tsp MSG (optional)

Note: Drizzle 3 tbsp of liquid marinade into the flour and flick with a fork to form shaggy clumps for an extra-crunchy crust.

Dredge chicken firmly into the flour, then rest on a wire rack for 15–20 minutes to set the coating.

The Double Fry

Fill a large pot with high-heat frying oil (peanut, canola, or vegetable) and prepare for two-stage frying.

First Fry (Cook Through)

Heat oil to 325°F. Fry in batches at a lower temperature to cook the meat through without over-browning the crust:

• Wings: 5–7 minutes‍
• Legs (Drumsticks): 8–10 minutes‍
• Breasts: 8–10 minutes‍
• Thighs: 10–12 minutes

Transfer to a wire rack to rest for at least 10–15 minutes (can rest up to 2 hours at room temperature when cooking for a crowd).

Second Fry (Flash Crisp)

Increase oil temperature to 375°F. Fry rested chicken in batches for 2–4 minutes until golden brown, super crisp, and internal temperature reaches 165°F.

Drain on a wire rack for 5 minutes before serving.