American

Fried Chicken

Experience the crunch of a lifetime with our signature buttermilk-brined chicken, seasoned to perfection with a blend of aromatic spices. This recipe ensures every bite is golden, crispy on the outside, and incredibly juicy on the inside.

Prep

20m

Cook

30m

Serves

Calories

620kcal

Qty	Ingredient
3 lbs 1360 g	Chicken pieces (thighs and drumsticks)
2 cups 475 ml	Buttermilk
2 cups 250 g	All-purpose flour
0.5 cup 60 g	Cornstarch
2 tsp 10 g	Salt
1 tbsp 7 g	Paprika
1 tbsp 9 g	Garlic powder
4 cups 950 ml	Vegetable oil for frying

2 Method

Step 1. In a large bowl, submerge chicken pieces in buttermilk and refrigerate for at least 4 hours or overnight.

Step 2. In a shallow dish, whisk together flour, cornstarch, salt, paprika, and garlic powder.

Step 3. Remove chicken from buttermilk, letting the excess drip off, then dredge thoroughly in the flour mixture, pressing firmly to ensure an even coating.

Step 4. Heat oil in a heavy-bottomed Dutch oven or deep skillet to 350°F (175°C).

Step 5. Fry chicken in batches for 12-15 minutes, turning occasionally, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C).

Step 6. Transfer to a wire rack to drain and rest for 5-10 minutes before serving.

·
Use a candy or meat thermometer to ensure your oil stays between 325°F and 350°F; too hot will burn the crust, too cool will make it greasy.
·
Add a few tablespoons of buttermilk into your flour mixture and mix with a fork to create small clumps; these become the extra-crispy bits on the chicken.
·
Draining on a wire rack instead of paper towels keeps the bottom of the chicken from getting soggy.

? FAQ

Can I use chicken breast for this recipe?

Yes, but ensure you cut them into smaller, even pieces so they cook through without drying out.

What is the best oil for frying chicken?

Peanut oil is the gold standard for its high smoke point and neutral flavor, but vegetable or canola oil work perfectly well.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or air fryer to maintain crispiness.

Why is my breading falling off?

This usually happens if the chicken is too wet or if you turn it too early in the oil. Let the crust set for at least 3-4 minutes before moving the pieces.

The Beast

Fried Chicken

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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