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Crispy fried chicken on a wire rack
Alex

Crispy Fried Chicken

Fried chicken that stays crunchy for hours: a brine, a double dredge and the right fry temperature, explained step by step.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner Recipes
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs bone-in chicken thighs and drumsticks skin-on, don't skip this
  • 1 cup buttermilk
  • 1 tsp hot sauce your favorite
  • 1½ cups all-purpose flour
  • ½ cup cornstarch this is the secret weapon
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1½ tsp salt
  • ½ tsp cayenne pepper or less if you want it milder
  • Neutral oil for frying vegetable or peanut oil work best

Method
 

  1. Brine the chicken: In a bowl, mix buttermilk with hot sauce. Add chicken pieces, coat well, cover, and refrigerate for at least 1 hour, or overnight if you have the time. I've done both and honestly, even 1 hour makes a dramatic difference.
  2. Mix the dredge: Combine flour, cornstarch, garlic powder, smoked paprika, onion powder, black pepper, salt, and cayenne in a shallow bowl. Whisk until fully blended.
  3. Dredge, twice. Pull a chicken piece from the brine (let the excess drip off), press it firmly into the flour mix. Then dip it back into the buttermilk, then back into the flour. Two coats. This is non-negotiable for that thick, shatteringly crunchy crust.
  4. Let it rest: Set the coated pieces on a wire rack for 10 minutes before frying. This lets the coating hydrate and grip the chicken. Skipping this step is the #1 mistake most home cooks make.
  5. Heat the oil: Pour oil into a heavy-bottomed skillet or Dutch oven to about 1.5 inches deep. Heat to 350°F (175°C). Use a thermometer, guessing here will ruin you.
  6. Fry in batches: Add 2–3 pieces at a time. Don't crowd the pan or the oil temp drops and you get greasy, not crispy. Fry bone-in pieces for 13–14 minutes, turning once halfway through, until deep golden brown.
  7. Drain right: Move finished pieces to a wire rack, not paper towels. Paper towels trap steam and soften the crust. Wire rack = crunch preserved.

Notes

  1. Doneness: Dark meat is safe at 165°F (74°C). Many cooks take it to 175 to 185°F for more tender meat near the bone.
  2. No buttermilk: Stir 1 tbsp lemon juice or white vinegar into 1 cup milk and let it stand 5 minutes.
  3. Oil temperature: The oil drops sharply when chicken goes in. Let it climb back to 350°F between batches.
  4. Keep crisp for a crowd: Hold finished pieces on a rack in a 200°F oven.
  5. Leftovers: Reheat on a rack at 375°F for 15 to 20 minutes. Refrigerate up to 3 days.