Great fried chicken is a treasure. A crust that crackles when you bite into it. Meat that’s still juicy underneath. No greasy aftertaste.
This recipe delivers all of that. Buttermilk brine tenderizes, double dredge builds the crunch, and the spice blend brings the heat. Make extra. You’ll need it.
Step-by-Step Instructions
Brine the Chicken
In a bowl, combine chicken and buttermilk with 1 teaspoon of the spice blend.
Cover and refrigerate for at least 4 hours (overnight is better).
Make the Dredge
In a large bowl, whisk flour, cornstarch, and remaining spice blend.
In another bowl, beat the eggs.
Double Dredge
Remove chicken from buttermilk, letting excess drip off.
Dip in flour mixture, then egg, then flour mixture again. Press firmly.
Fry to Golden Glory
Heat 1-2 inches of oil in a Dutch oven to 350°F (175°C).
Fry chicken in batches (don’t crowd) for 12-15 minutes, turning occasionally.
Internal temp should reach 165°F. Drain on a wire rack (not paper towels—keeps crunch).
Serve Hot
Sprinkle with a little extra salt. Serve with pickles, slaw, or biscuits. Then fight over the last drumstick.
Summary
Prep Time: 20 minutes + 4 hours brining | Cook Time: 25 minutes | Total Time: 4 hours 45 minutes
Yield: 4-6 servings
Difficulty: Medium
Storage Notes
Fridge:
Store leftover fried chicken in the fridge for up to 3 days. The crust will soften but the flavor remains.
Reheating (Don’t Microwave):
Air fryer at 375°F for 6-8 minutes. Oven at 375°F on a wire rack for 15 minutes. Microwave = soggy tragedy.
Leftover Cold Chicken:
Honestly? Cold fried chicken straight from the fridge is a gift. Enjoy it without shame.
