Buttermilk Fried Chicken
The Marinade
In a large bowl or freezer bag, whisk together...
- 2 cups buttermilk
- 1 large egg, beaten
- 2 tbsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
Add and coat thoroughly, then refrigerate at least 4 hours, or up to 24 hours...
- 2 lbs bone-in, skin-on chicken pieces (wings, legs, thighs or breasts)
The Crispy Breading
In a wide bowl, whisk together...
- 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 the marinade into the flour and flick it with a fork to form shaggy clumps. They fry up into an extra-crunchy crust.
Press the chicken firmly into the flour, then rest on a wire rack 15–20 minutes to set the coating.
Cook the Chicken
Option: Double Fry {id:cook.fry, skill:medium}
Cooked through low, then flash-crisped hot.
In a large pot, heat to 325°F...
- 6 cups peanut oil
First fry: fry in batches at the lower temperature to cook the meat through without over-browning the crust:
- Wings: 5–7 minutes
- Drumsticks: 8–10 minutes
- Breasts: 8–10 minutes
- Thighs: 10–12 minutes
Rest on a wire rack at least 10–15 minutes. When cooking for a crowd, it can rest up to 2 hours at room temperature.
Second fry: raise the oil to 375°F and fry the rested chicken in batches until deep golden, super crisp and 165°F inside, 2–4 minutes.
Option: Air Fry {id:cook.air, cooktime:+5, cal:-120, fat:-14}
Crisp and golden with no pots of oil.
Heat the air fryer to 380°F. Arrange the chicken in a single layer, skin side down, and mist all over with...
- 2 tbsp vegetable oil, in a spray bottle
Air fry 25–30 minutes, flipping halfway and misting any dry flour spots, until golden and the inside reaches 165°F. Work in batches.
Rest & Serve
Drain on a wire rack for 5 minutes before serving.
