Prep Time:Â 30 minutes (plus 4-12 hours for brining)
Cook Time:Â 20-25 minutes
Resting Time:Â 5 minutes
Total Time:Â 55 minutes (plus brining)
Serves:Â 4-6 people
Cooking Intensity:Â Medium
Ingredients
For the Brine:
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1 quart (4 cups) buttermilk
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1/4 cup hot sauce (like Crystal or Louisiana)
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3 tbsp kosher salt
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1 tbsp black pepper
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1 tbsp paprika
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2 tsp garlic powder
For the Dredge:
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2 cups all-purpose flour
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1/2 cup cornstarch (the secret for extra crunch!)
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2 tbsp garlic powder
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2 tbsp onion powder
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1 tbsp smoked paprika
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2 tsp cayenne pepper (adjust for heat preference)
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1 tbsp kosher salt
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2 tsp black pepper
Also Needed:
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1 whole chicken, cut into 8 pieces (or 3 lbs of your favorite parts: thighs, drumsticks, breasts)
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1 quart peanut oil, vegetable oil, or canola oil (for frying)
Instructions
Step 1: Brine the Chicken (4-12 hours ahead)
In a large bowl, whisk together the buttermilk, hot sauce, salt, pepper, paprika, and garlic powder until the salt is dissolved. Submerge the chicken pieces completely in the brine. Cover the bowl and refrigerate for at least 4 hours, or ideally overnight. This crucial step ensures incredibly juicy and flavorful meat.
Step 2: Prepare the Dredge
About 30 minutes before you’re ready to fry, take the chicken out of the fridge to slightly take the chill off. In a large, shallow dish (like a 9×13 baking pan), whisk together all the “For the Dredge” ingredients: flour, cornstarch, and spices. This is your seasoned flour mixture. Set aside.
Step 3: The Double-Dredge Technique
Remove one piece of chicken from the buttermilk brine, allowing the excess to drip off.
Dredge the chicken thoroughly in the seasoned flour mixture, pressing firmly to ensure an even, heavy coating.
For the ultimate craggy, crunchy crust:Â Dip the flour-coated chicken back into the buttermilk brine for just a second, then dredge it a second time in the flour, again pressing firmly. Place the double-dredged chicken on a wire rack set over a baking sheet. Repeat with all remaining chicken pieces. Let the coated chicken rest on the rack for 15-20 minutes. This allows the coating to hydrate and adhere, preventing it from sliding off during frying.
Step 4: Heat the Oil
Pour the oil into a large, heavy-bottomed Dutch oven or deep fryer until it’s about 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry or candy thermometer to monitor the temperature accurately. Maintaining the correct oil temp is the key to crispy, not greasy, chicken.
Step 5: Fry to Perfection
Carefully lower 3-4 pieces of chicken into the hot oil using tongs. Do not overcrowd the pot, as this will cause the temperature to drop dramatically.
Fry for:
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Drumsticks & Thighs:Â 12-15 minutes, turning occasionally.
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Breasts & Wings:Â 10-12 minutes, turning occasionally.
The chicken is done when the crust is deep golden brown and crispy, and the internal temperature reaches 165°F (74°C) for white meat and 175°F (80°C) for dark meat.
Step 6: Drain and Rest
Once cooked, use tongs to remove the chicken from the oil and transfer it to a clean wire rack set over a baking sheet. Do not place it on paper towels, as this can trap steam and make the bottom crust soggy. Let the chicken rest for at least 5 minutes before serving. This allows the juices to redistribute throughout the meat.
Chef’s Notes & Tips
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Consistent Oil Temperature: This is the most important step. If the oil is too cool, the chicken will be greasy. If it’s too hot, the outside will burn before the inside is cooked. Adjust the heat as needed between batches to keep it at 325-335°F during frying.
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The Wire Rack is Key:Â Letting the coated chicken rest on a rack before frying and draining it on a rack after frying are the two best tricks for achieving the crispiest possible crust.
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Seasoning the Brine:Â The well-seasoned brine means the chicken itself is flavorful, not just the crust. Don’t skip it!
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Spice Level:Â Control the heat with the cayenne pepper. Use 1 tsp for a mild kick or 3 tsp for a serious punch.
Nutrition Information (Estimated per serving, based on 6 servings with chicken thigh)
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Calories:Â ~580 kcal
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Total Fat:Â 32g
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Saturated Fat: 7g
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Cholesterol:Â 125mg
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Sodium:Â 1250mg
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Total Carbohydrates:Â 32g
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Dietary Fiber: 2g
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Sugars: 3g
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Protein:Â 38g
*Nutritional information is an estimate only and will vary based on cooking methods, specific brands of ingredients, and portion sizes. The values reflect the chicken absorbing approximately 1/4 cup of oil total during frying.

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