- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 1200 g
- 500 ml
- 1 tbsp
- 300 g
- 50 g
- 2 tsp
- 2 tsp
- 1 tsp
- ½ tsp
- 1 tsp
- 4 g
- 1 ½ l
Process
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In a large bowl, whisk together the buttermilk, hot sauce (if using), 1 tsp of the salt, and half the black pepper. Add the chicken drumsticks and thighs, turning to coat. Cover and refrigerate for at least 4 hours or overnight.
In a wide shallow dish, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, remaining salt, and remaining black pepper. Mix well.
Remove one piece of chicken from the buttermilk brine, letting excess drip off, then dredge in the flour mixture, pressing firmly so the coating adheres. Shake off excess and place on a wire rack. Repeat with all pieces. Let the coated chicken rest for 10 minutes to set the crust.
Pour the neutral oil into a deep heavy pot to a depth of about 5 cm. Heat over medium-high until it reaches 165°C on a kitchen thermometer.
Carefully lower 3 to 4 pieces of chicken into the hot oil, skin side down, without crowding. Fry for 6 to 8 minutes per side, adjusting heat to keep the oil between 160°C and 170°C, until deep golden brown and the internal temperature reaches 75°C.
Transfer the fried chicken to a clean wire rack set over a baking sheet to drain. Repeat with the remaining chicken, bringing the oil back to 165°C between batches.
Let the chicken rest for 5 minutes before serving. Season with a little extra salt if desired.
Kitchen notes
Kitchen notes
- The most common mistake is frying at too low a temperature, which makes the crust greasy and soggy. Use a thermometer and keep the oil between 160°C and 170°C.
- Do not skip the 10-minute rest after coating; this helps the flour hydrate and prevents the crust from falling off in the oil.
- For extra-crispy chicken, double-dip: after the first flour coat, dip back into the buttermilk and then into the flour again before frying.
- If you do not have a thermometer, drop a small piece of bread into the oil; it should sizzle and brown in about 60 seconds.
Substitutions
- buttermilk→500 ml whole milk mixed with 1 tbsp lemon juice or white vinegar, rested 10 minutes
- all-purpose flour→gluten-free all-purpose flour blend for a gluten-free version
- chicken drumsticks and thighs→chicken wings or boneless thighs (adjust cooking time)
- neutral oil→peanut oil or vegetable oil
Storage & reheating
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place on a wire rack over a baking sheet in a 190°C oven for 10 to 12 minutes, until hot and crisp. Avoid microwaving, as it makes the crust soggy. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months; reheat from frozen in a 200°C oven for 20 to 25 minutes.
FAQ
The questions we get asked most
Why is my fried chicken crust soggy?
Soggy crust usually means the oil temperature was too low or the chicken was crowded in the pot. Fry in batches of 3 to 4 pieces and keep the oil between 160°C and 170°C. Also, let the coated chicken rest for 10 minutes before frying so the flour hydrates and sticks.
Can I use boneless chicken for this recipe?
Yes, boneless skinless thighs or breasts work, but they cook faster. Reduce frying time to about 4 to 5 minutes per side, until the internal temperature reaches 75°C. The crust may be less crisp without skin, but it will still be delicious.
How do I know when the chicken is fully cooked?
The safest way is to check the internal temperature with a meat thermometer; it should read 75°C in the thickest part, avoiding the bone. The juices should run clear when pierced. If you do not have a thermometer, cut into the thickest piece to verify no pink remains.
Can I make this fried chicken ahead of time?
You can brine the chicken in the buttermilk mixture up to 24 hours in advance. The flour coating can be prepared a day ahead and stored in an airtight container. For best texture, fry just before serving, but you can fry up to 2 hours ahead and keep warm in a 90°C oven.
What can I use instead of buttermilk?
Make a quick substitute by stirring 1 tablespoon of lemon juice or white vinegar into 500 ml of whole milk and letting it sit for 10 minutes until slightly thickened. Plain yogurt thinned with milk also works. The acidity is key for tenderizing the chicken.
How long does leftover fried chicken last in the fridge?
Store it in an airtight container in the refrigerator for up to 3 days. Reheat in a 190°C oven on a wire rack for 10 to 12 minutes to regain crispness. Do not microwave, as it will steam the crust and make it soggy.
Can I fry this in a skillet instead of deep-frying?
Yes, use a deep cast-iron skillet and add oil to a depth of about 2.5 cm. Fry the chicken over medium heat, turning every 4 to 5 minutes, until golden and cooked through. You may need to cover the skillet for part of the cooking to ensure the inside cooks without burning the crust.
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