Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Supercrunchy Buttermilk Fried Chicken

Recipe by Evelyn Marcella Rivera

Shatteringly crispy fried chicken with a cornstarch-heavy dredge, tangy buttermilk batter, and a garlic-cayenne brine that seasons the meat all the way through. The three-layer coating system creates an unbelievably crunchy crust that stays crisp long after frying.

  • Total Time3 hours 30 minutes
  • Yield6 servings 1x

Ingredients

Units Scale

Brine

  • 2 tablespoons Sugar
  • 1 1/2 tablespoons Table salt
  • 1 tablespoon Garlic powder
  • 1/2 teaspoon Cayenne pepper
  • 4 pounds Bone-in chicken pieces (split breast, drumsticks, and/or thighs), well-trimmed

Batter and Dredge

  • 2 cups Cornstarch (8 ounces)
  • 1 cup All-purpose flour (5 ounces)
  • 4 teaspoons Dried thyme
  • 1 tablespoon Garlic powder
  • 1 tablespoon Black pepper
  • 2 teaspoons Baking powder
  • 2 teaspoons Onion powder
  • 1/4 teaspoon Cayenne pepper
  • 2/3 cup Buttermilk
  • 1 teaspoon Table salt
  • 1 teaspoon Sugar
  • ~2 1/2 quarts Peanut or vegetable oil for frying

Instructions

  1. Brine the Chicken: Dissolve 2 tablespoons sugar, 1½ tablespoons salt, 1 tablespoon garlic powder, and ½ teaspoon cayenne in 1 quart cold water in a large container. Add 4 pounds trimmed bone-in chicken pieces (halve split breasts crosswise on a diagonal). Refrigerate for at least 2 hours or up to 24 hours.
  2. Build the Dredge: Whisk together 2 cups cornstarch, 1 cup flour, 4 teaspoons thyme, 1 tablespoon garlic powder, 1 tablespoon pepper, 2 teaspoons baking powder, 2 teaspoons onion powder, and ¼ teaspoon cayenne until well combined. Remove 1¼ cups of this mixture and set aside. Transfer remaining mixture to a wide baking pan for dredging.
  3. Make the Batter: Return reserved cornstarch mixture to a bowl and whisk in ⅔ cup buttermilk, 1 teaspoon salt, and 1 teaspoon sugar until a smooth, extra-thick batter forms.
  4. Heat the Oil: Add peanut or vegetable oil to a large Dutch oven until it measures 1¾ inches deep (about 2½ quarts). Heat over medium heat to 340°F. Place a wire rack in a rimmed baking sheet and set aside.
  5. Coat and Fry First Batch: Remove chicken from brine and pat dry with paper towels. Add to batter and toss until evenly coated. Using one hand, lift each piece from batter, allow excess to drip off, then place in dredge. With dry hand, coat evenly and shake off excess. Add half the chicken to oil. Fry, maintaining oil between 305–315°F, until breasts register 145°F and drumsticks/thighs register 160°F, 10 to 18 minutes. Transfer to wire rack.
  6. Fry Second Batch: Return oil to 340°F. Coat and fry remaining chicken in the same manner.
  7. Rest and Serve: Let chicken rest on wire rack for 20 minutes before serving. The carryover heat finishes cooking the meat to safe temperatures while the crust sets.

Notes

Use a clip-on thermometer to monitor oil temperature throughout frying — maintaining 305–315°F during cooking is critical for a crispy, non-greasy crust. Always fry in two batches to avoid crowding and oil temperature drops. Pat chicken very dry after removing from brine so the batter adheres properly. The 20-minute rest is essential: breasts will coast from 145°F to a safe internal temperature during this time. If using split breasts, halve them crosswise so all pieces are similar in size for even frying.

  • Prep Time: 30 minutes
  • Cook Time: 36 minutes
  • Category: Dinner, Main Course
  • Cuisine: American, Southern

Nutrition

  • Calories: 480
  • Sodium: 620
  • Saturated Fat: 4
  • Protein: 40
  • Cholesterol: 145

Find it online: https://blesseddish.com/supercrunchy-buttermilk-fried-chicken-worth-every-splatter/