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Super Crunchy Buttermilk Fried Chicken

vxda

Achieve unbelievably crispy fried chicken featuring a rugged, crunchy exterior by employing both battering and dredging methods. This preparation yields exquisitely tender chicken encased in an unbeatably crisp coating, seasoned from the inside out.

Print Report
Super Crunchy Buttermilk Fried Chicken
Prep time 30 min
Cook time 40 min
Servings
🍳
Difficulty Medium

Ingredients

  • 1 ¾ kg chicken
  • 1 l water
  • 60 g salt
  • 15 g sugar
  • 1 tsp garlic powder
  • ½ tsp cayenne pepper
  • 400 g all-purpose flour
  • 120 g cornstarch
  • 2 tsp baking powder
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 300 ml buttermilk
  • 15 g sugar
  • 1 tsp salt
  • 2 l vegetable oil

Instructions

  1. 1

    Remove any surplus fat and skin from the chicken portions. Halve chicken breasts diagonally to promote uniform cooking.

  2. 2

    Prepare the brine by dissolving salt, sugar, garlic powder, and cayenne pepper in water. Immerse the chicken and chill for 2 to 24 hours.

  3. 3

    Combine flour, cornstarch, baking powder, pepper, thyme, cayenne, garlic powder, and onion powder in a sizable bowl.

  4. 4

    Transfer 2 cups of the combined flour mixture to a 13x9 inch pan for the dredging step. Keep the remaining mixture aside for the batter.

  5. 5

    Form the batter by whisking buttermilk, sugar, and salt into the reserved flour mixture until it becomes thick and viscous.

  6. 6

    Take the chicken out of the brine and gently pat it dry to eliminate any excess moisture.

  7. 7

    First, dredge each chicken piece in the seasoned flour mixture, then fully coat it in the thick batter, letting any extra drip away.

  8. 8

    Heated oil to 340°F in a large, heavy-bottomed pot or a deep fryer.

  9. 9

    Cook the chicken in successive batches, carefully placing pieces into the hot oil. Avoid overcrowding the vessel.

  10. 10

    Continue frying until the internal temperature reaches 140°F for breast pieces and 160°F for thighs and drumsticks, which typically takes about 12-18 minutes, depending on their dimensions.

  11. 11

    Move the cooked chicken to a wire rack to drain and allow it to rest for 5 minutes before serving, enabling carryover cooking to finish the process.