How to Make Crispy Fried Chicken
About this recipe
Crispy fried chicken is a classic comfort food that's hard to resist. This recipe from Preppy Kitchen takes it up a notch with a flavorful brine and a double dredge for that perfect crunch. With just a few everyday ingredients, you can whip up a batch that will have everyone coming back for seconds!
The secret to juicy, tender chicken lies in the buttermilk brine, which not only adds flavor but also helps to keep the meat moist during frying. Plus, the double coating of seasoned flour ensures a crispy exterior that contrasts beautifully with the juicy meat inside.
Ingredient notes
- 1 quart of buttermilk is used for brining the chicken.
- 3 tablespoons of hot sauce is optional but recommended for flavor.
- The dredge consists of approximately 360 grams (3 cups) of all-purpose flour and 0.5 cup of cornstarch.
Tips from Preppy Kitchen’s video
- Brining the chicken in buttermilk for at least 30 minutes (preferably overnight) is key to achieving tender meat.
- Make sure to maintain the oil temperature around 360°F (182°C) while frying to ensure even cooking and crispiness.
- Re-dredging the chicken before frying helps create a thicker, crunchier crust.
Good to know
- How long should I marinate the chicken in buttermilk?
- Marinate the chicken for at least 30 minutes, but overnight is recommended for the best flavor and tenderness.
- What is the frying time for different chicken pieces?
- Wings need about 7 minutes, drumsticks about 12 minutes, and thighs and breasts around 15 minutes.
- Why is cornstarch used in the dredge?
- Cornstarch helps create a crispier texture when frying.
- What should the internal temperature of the chicken be when done?
- The internal temperature should reach 165°F (74°C) to ensure the chicken is fully cooked.
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 combining buttermilk, hot sauce, and salt in a bowl.
- 2
Add the chicken pieces to the brine, ensuring they are fully submerged. Marinate for at least 30 minutes, preferably overnight.
- 3
Heat about three inches of oil in a large pot to 360°F (182°C).
- 4
In a separate bowl, mix together the flour, cornstarch, onion powder, salt, cayenne pepper, and black pepper to create the dredge.
- 5
Remove the chicken from the brine and shake off excess liquid. Dredge each piece in the flour mixture, then place on a wire rack to rest.
- 6
Once the oil is hot, re-dredge each piece of chicken in the flour mixture for a second coating.
- 7
Carefully place the chicken in the hot oil. Fry wings for about 7 minutes, drumsticks for about 12 minutes, and thighs and breasts for 15 minutes or until golden brown and cooked through.
- 8
Check the internal temperature of the chicken; it should reach 165°F (74°C).
- 9
Remove the chicken from the oil and place it on a wire rack over a baking sheet to drain excess oil.
Heads up — we had to guess a little:
- The quantity of hot sauce is inferred as optional but recommended based on common practices in fried chicken recipes.
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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