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Crispy Fried Chicken with Golden Crunch

Close-up of several pieces of Crispy Fried Chicken with Golden Crunch resting on a wire rack over a white plate.
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Follow this detailed method using a buttermilk brine and double dredging to achieve exceptionally crispy, golden-brown fried chicken that stays crunchy.

Ingredients

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  • 3 lbs chicken pieces (bone-in, skin-on)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • Vegetable oil, for frying

Instructions

  1. Combine buttermilk, hot sauce, salt, and pepper in a bowl. Submerge chicken pieces and refrigerate for at least 4 hours, or preferably overnight.
  2. In a separate shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, and cayenne pepper to create the dredge mix.
  3. Remove chicken from the buttermilk, letting excess drip off, but do not wipe dry.
  4. Dredge each piece thoroughly in the flour mixture, pressing the coating firmly onto the chicken.
  5. Dip the coated chicken back into the leftover buttermilk mixture briefly.
  6. Immediately return the chicken to the flour mixture for the second dredge. Press the coating on again to build a thick, craggy crust. Place coated pieces on a wire rack.
  7. Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325 degrees Fahrenheit (160 degrees Celsius). Use a thermometer to monitor temperature.
  8. Carefully place 3-4 pieces of chicken into the hot oil, ensuring you do not overcrowd the pot, which lowers the oil temperature.
  9. Fry the chicken for 6-8 minutes per side until golden brown. For thicker pieces, reduce heat slightly to 300 degrees Fahrenheit (150 degrees Celsius) after the initial browning and continue cooking until internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
  10. Remove chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Do not place on paper towels, as this traps steam and softens the crust.
  11. Let the chicken rest for 10 minutes before serving.

Notes

  • For extra crunch, you can perform a quick second fry: After the initial fry, let the chicken rest for 10 minutes, then increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius) and fry for 1-2 minutes until the crust darkens slightly.
  • Maintain oil temperature strictly; too low results in greasy chicken, too high burns the crust before the inside cooks.
  • Use a heavy-duty thermometer for accurate readings.

Nutrition

Find it online: https://kitchnkudos.com/crispy-fried-chicken-with-golden-crunch/