Crispy Fried Chicken Recipe
About this recipe
Crispy Fried Chicken is a classic dish that never fails to impress. This recipe features a buttermilk brine that infuses the chicken with flavor and tenderness, ensuring every bite is juicy and satisfying.
John Cannell from Preppy Kitchen shares his tested method for achieving a craggy, golden crust. With a double dredging technique and precise frying times for different cuts, this recipe is designed for success.
Ingredient notes
- You can use one whole chicken cut into pieces or 10 of your favorite bone-in pieces, such as legs, thighs, and breasts.
- For the brine, you can substitute pickle juice for added flavor if you have it on hand.
Tips from Preppy Kitchen’s video
- Brining the chicken in buttermilk, hot sauce, and salt is crucial for flavor and tenderness; aim for at least 30 minutes, but overnight is best.
- Maintain the oil temperature around 340°F (170°C) while frying to ensure the chicken cooks evenly and stays crispy.
- Double dredging the chicken in the flour mixture before frying maximizes crunchiness.
Good to know
- How long should I brine the chicken?
- Brine the chicken for at least 30 minutes, but preferably overnight for the best flavor and tenderness.
- What oil should I use for frying?
- You can use peanut oil or vegetable oil for frying.
- How long does each piece of chicken take to fry?
- Breasts take about 15 minutes, thighs about 12 minutes, and wings/drums about 7 minutes.
- What does double dredging do?
- Double dredging helps create a thicker, crunchier crust on the fried chicken.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Brine the chicken by mixing buttermilk, hot sauce, and salt in a large bowl or ziplock bag.
- 2
Add the chicken pieces to the brine and let them soak for at least 30 minutes, preferably overnight in the fridge.
- 3
Heat 3 inches of oil in a large Dutch oven to 340°F (170°C).
- 4
In a large bowl, combine flour, cornstarch, onion powder, salt, black pepper, cayenne, smoked paprika, mustard powder, and garlic powder. Mix well.
- 5
Remove the chicken from the brine and shake off excess buttermilk. Dredge the chicken in the flour mixture and place on a baking sheet.
- 6
For extra crunch, drizzle some of the buttermilk brine over the flour mixture and mix to create nodules.
- 7
Double dredge the chicken by dipping it back into the flour mixture before frying.
- 8
Fry the chicken in batches, maintaining the oil temperature around 340°F. Cook until golden brown and the internal temperature reaches 165°F.
- 9
Breasts take about 15 minutes, thighs about 12 minutes, and wings/drums about 7 minutes.
- 10
Once fried, place the chicken on a wire rack to drain excess oil.
Heads up — we had to guess a little:
- The quantity for cayenne pepper is inferred as optional and could vary based on personal preference.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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