Serves 5
180 min
Crispy Southern Fried Chicken
Recipe GLPRb4d59b1db85849
This classic Southern fried chicken features a perfectly seasoned buttermilk marinade and a crispy, golden crust. Chicken pieces are brined in a flavorful buttermilk mixture infused with garlic, bay leaves, and Tabasco, then dry-brined to achieve an exceptionally crunchy exterior. The flour coating combines cayenne pepper and onion powder for depth of flavor. The chicken is fried in peanut oil at the ideal temperature to create a deep golden-brown crust while keeping the meat tender and juicy inside.
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Ingredients
12 chicken parts (drumsticks and thighs)
1/4 cup table salt
2 tablespoons granulated sugar
2 tablespoons paprika
1 teaspoon freshly ground black pepper
3 garlic cloves, peeled
2 bay leaves, crumbled
1 quart buttermilk
Tabasco sauce to taste (a few splashes to color the buttermilk)
4 cups all-purpose flour
3/4 teaspoon cayenne pepper
3/4 teaspoon onion powder
4 cups peanut oil for frying
Directions
Place the 12 chicken pieces in a large non-reactive bowl. Sprinkle the salt, sugar, paprika, and black pepper evenly over the chicken and toss well to coat all pieces.
Add the peeled garlic cloves, crumbled bay leaves, and buttermilk to the bowl. Add a few splashes of Tabasco sauce—just enough to lightly color the buttermilk—and stir gently to combine. Make sure all chicken pieces are fully submerged in the marinade. Cover the bowl with plastic wrap and refrigerate for 2 to 3 hours to allow the flavors to penetrate the chicken.
If time permits, remove the chicken from the buttermilk marinade, shaking off any excess liquid. Arrange the pieces in a single layer on a wire rack set over a rimmed baking sheet. Return to the refrigerator uncovered for 2 hours to dry the surface—this step helps develop an exceptionally crispy and crunchy crust. The chicken can remain covered and refrigerated for up to 6 additional hours. Before coating and frying, bring the chicken pieces to room temperature for about 20 to 30 minutes.
Pour the peanut oil into a large cast-iron Dutch oven (the oil should be approximately 3 inches deep) and heat to 350°F over medium-high heat. While the oil heats, preheat a conventional oven to 200°F and position a wire rack over a rimmed baking sheet inside to keep the finished chicken warm.
Line a large plate with a double layer of paper towels for draining the fried chicken. In a medium bowl, whisk together the all-purpose flour, cayenne pepper, and onion powder until evenly combined.
Transfer the flour mixture into a paper bag (you can place one bag inside another for durability). Working with one chicken piece at a time, place it in the paper bag and shake vigorously until completely and evenly coated with the flour mixture. Place each coated piece on the wire rack to await frying.
Carefully place half of the flour-coated chicken pieces, skin side down, into the 350°F oil. Cover the Dutch oven with its lid and fry for 6 to 8 minutes until the undersides achieve a deep golden-brown color. The oil temperature will naturally drop to around 325°F; adjust the burner if needed to maintain this temperature. Uncover the pot, flip each piece using tongs, and continue frying uncovered for another 6 to 8 minutes until the second side is also deep golden brown and the internal temperature of the thickest pieces reaches 165°F.
Using tongs, transfer the fried chicken to the paper towel-lined plate and let it drain for 2 minutes. Then transfer the chicken to the warm rack in the 200°F oven to keep it hot and crispy. Return the oil temperature to 375°F, replace the paper towels on the plate with fresh ones, and repeat the frying process with the remaining chicken pieces using the same timing and temperature adjustments. Serve the fried chicken hot.
