Equipment
Ingredients
Chicken & Marinade
- 1 whole chicken, cut into 8 pieces
- 470 ml buttermilk, well shaken
- 30 ml hot sauce
- 10 g kosher salt
- 3 g black pepper, freshly ground
Seasoned Dredge
- 375 g all-purpose flour
- 65 g cornstarch
- 4 g baking powder
- 15 g kosher salt
- 6 g garlic powder
- 6 g onion powder
- 5 g smoked paprika
- 5 g black pepper, freshly ground
- 2 g cayenne pepper
Frying
- 2000 ml peanut oil
Nutrition (per serving)
Method
Whisk buttermilk, hot sauce, 10g kosher salt, and 3g black pepper in a large mixing bowl. Add the chicken pieces and turn to coat completely. Cover and refrigerate for at least 4 hours or up to 24 hours. Wash your hands and all surfaces thoroughly after handling the raw poultry to prevent cross-contamination.
In a separate large bowl, whisk together the flour, cornstarch, baking powder, remaining 15g kosher salt, garlic powder, onion powder, smoked paprika, remaining 5g black pepper, and cayenne pepper if using.
Remove the chicken from the buttermilk one piece at a time, allowing the excess liquid to drip off. Place the chicken into the seasoned flour mixture. Press the flour firmly into the meat to ensure a thick, even coating.
Transfer the coated chicken to a wire rack set over a baking sheet. Let it rest at room temperature for 15 to 30 minutes. This hydration period acts as a glue, helping the breading adhere securely to the chicken skin.
Pour peanut oil into a Dutch oven to a depth of about 5 cm. Attach a deep-fry thermometer to the side of the pot and heat the oil over medium-high heat until it reaches 175°C/350°F.
Carefully lower half of the chicken pieces into the hot oil using tongs to avoid crowding. Fry for 12 to 14 minutes for dark meat, and 8 to 10 minutes for white meat, turning occasionally. The internal temperature at the thickest part must reach 74°C/165°F.
Transfer the fried chicken to a clean wire rack set over paper towels. Let the chicken cool for 10 minutes before serving. Repeat frying with the remaining chicken, ensuring the oil returns to 175°C/350°F before starting the next batch.
Chef's Notes
- For the shaggiest crust, drizzle 30ml of the buttermilk marinade into the dry dredge and gently rub it with your fingertips to create craggly bits before breading the chicken.
- Cornstarch and baking powder in the dredge are the fundamental secrets to a shatteringly crisp exterior that stays crunchy long after frying.
- Dark meat takes longer to cook than white meat. Fry drumsticks and thighs in a separate batch from the breasts and wings for the most consistent results.
- Always let your breaded chicken rest on a wire rack while the oil heats. This hydration period acts as a crucial binder, preventing the crust from slipping off in the hot oil.
Storage
Refrigerator: 3 days — Store in an airtight container. The crust will soften significantly in the refrigerator.
Freezer: 1 month — Freeze fully cooled pieces in a single layer before transferring to an airtight container.
Reheating: Reheat on a wire rack set over a baking sheet in a 200°C/400°F oven for 15 to 20 minutes until hot and crisp. Do not microwave.
