Classic Buttermilk Fried Chicken
This is a two-step process that demands patience with the marinade and precision at the stove. When you get the temperature and the dredge right, the skin shatters against the tender, hot meat.
Control the temperature above all else.
Use a heavy-bottomed pot and a reliable thermometer to monitor the oil; if it drops too low, the crust will be greasy, and if it's too high, the outside burns before the center cooks.
- Dutch oven or deep cast-iron skillet
- Instant-read thermometer
- Wire cooling rack
- Two large shallow bowls for dredging
What goes in.
- 3 lbchicken pieces, bone-in and skin-on
- 2 cupsbuttermilk
- 3 tbspkosher salt, divided
- 2 tbspblack pepper, freshly cracked
- 2 cupsall-purpose flour
- 1 tbspsmoked paprika
- 1 tspcayenne pepper
- 1 qtpeanut oil for frying
Building the crust
Press the chicken firmly into the flour mixture, then dip it back into the buttermilk briefly before a second, lighter dusting of flour to create a craggy, substantial crust.
The method.
Marinate
Whisk two tablespoons of salt and half the pepper into the buttermilk. Submerge the chicken, cover, and refrigerate for 4 to 6 hours.
Prepare the dredge
In a shallow bowl, whisk the flour, remaining salt, pepper, paprika, and cayenne. Remove chicken from buttermilk, letting excess drip off.
Dredge
Coat each piece in flour, shaking off the excess, dip briefly back into the buttermilk, then return to the flour and press firmly to ensure the coating adheres.
Fry
Heat the oil to 350°F. Carefully lower 3-4 pieces at a time into the oil. Maintain 325°F-350°F throughout the cook.
Finish
Cook until the crust is a deep, uniform mahogany, about 12-15 minutes, flipping once. The internal temperature should hit 165°F.
Rest
Transfer to a wire rack set over a tray. Let sit for at least 10 minutes so the juices redistribute.
Other turns to take.
Spicy Honey Drizzle
Whisk two tablespoons of honey with a teaspoon of hot sauce and brush over the chicken immediately after removing it from the oil.
When it doesn't go to plan.
Pull the chicken from the fridge 30 minutes before frying to take the chill off.
Do not crowd the pot; the oil temperature will plummet, resulting in soggy skin.
Use a wire rack rather than paper towels to drain, or the bottom side of the chicken will steam and soften.
The ones that keep coming up.
Why use peanut oil?
It has a high smoke point and a neutral profile that allows the seasoning of the crust to stand out without interference.
How do I know if the oil is ready?
Use a clip-on thermometer. If you don't have one, drop a pinch of flour in; if it sizzles and browns immediately, you are ready.
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