Regarding chicken: For this recipe we use 2 drumsticks, 2 thighs, 4 breast pieces and 2 wings. Save the backbone and wingtips for making chicken stock. You can use packaged cut chicken, buy a whole bird and cut it yourself, or ask your butcher to do the job.
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Step 1: Soak in buttermilk
Remove any excess moisture from your chicken pieces by patting them dry with paper towels. Place them in a large flat dish with high sides.
Time for a buttermilk bath! Pour the buttermilk over the chicken, then cover and refrigerate at least an hour. (Leaving it overnight works, too.)
Test Kitchen tip: Don’t let the chicken soak for longer than 24 hours. The acid in the buttermilk will turn the meat mushy!
What’s with the buttermilk?
Many recipes for fried chicken will use milk and eggs, but we found that buttermilk gives the chicken an irresistibly tangy flavor that helps brighten up the dish.
Also, the acidic composition of buttermilk (or alternatively, plain yogurt) helps tenderize the chicken. Tasty and tender, you say? Count us in.
Step 2: Coat the chicken
In a large resealable plastic bag, add the ingredients listed for the coating. Give it a shake to combine. Carefully place a single piece of your buttermilk-soaked chicken into the bag. Shake to coat.
You’ll want the chicken to have ample coating, so make sure every inch gets dredged. Remove from the bag and lay it on a sheet of waxed paper to dry. Repeat with the remaining chicken.
Test Kitchen tip: Plastic bags work wonders with cutting down the mess, but you can always combine the breading ingredients in a large bowl and toss the chicken that way.
All of the chicken pieces have been coated and placed on the parchment paper and arranged so they are not touching.
The secret to making that coating stick to your chicken? Patience. Give the chicken extra time to rest after coating (15 minutes should do).
During this time the moisture from the buttermilk will become evenly distributed, helping the coating adhere.
Step 3: Fry, fry, fry
Let’s get frying! Still a little nervous? Read our guide for how to deep fry with confidence.
In a Dutch oven or other deep skillet, heat 1/2-in. of oil over medium heat until it reaches 350°. Carefully add a few pieces of chicken into the oil, making sure not to overcrowd the pan.
Cook, uncovered, for 7-8 minutes per side. Turn occasionally until the coating turns dark golden brown and the meat is no longer pink. Remove and place onto paper towels, keeping warm.
Test Kitchen tip: The key to a crispy coat is to fry the chicken 2-3 pieces at a time. If you add too much to the pot, the temperature will drop too quick, giving your chicken a soggy coating.
After frying your first batch of chicken, wait to let the temperature of the oil return to 350° before adding the next batch.
Test Kitchen tip: Don’t panic if the breading browns before the meat is cooked. Place the chicken on a baking pan and bake it in a 350° oven, until completely cooked.
Step 4: Rest, then serve
Before digging in, let your chicken rest for a few minutes. This helps the chicken’s moisture redistribute throughout the meat (aka the chicken gets more juicy!).
Resting also helps the outer coating crisp up and excess oil drain. The result? Perfectly crisp, better-than-any-restaurant chicken you and your family will wolf down. Enjoy!
Step 5: Wondering what to do with that oil?
Let it cool. Then strain through a fine mesh sieve to remove residue and store. The easiest place to store oil is in its original container, but spare glass jars work, too.
