.jpg)
This Southern fried chicken recipe relies on a spiced brown sugar brine, an egg-enriched buttermilk dredge, and a double coating of flour (first plain, then in a blend amped up with cornstarch and spices). The result is juicy chicken with extra-crispy, golden brown skin that’ll please even the pickiest eaters. The recipe comes from the now closed Buxton Hall in Asheville, North Carolina, one of our Best New Restaurants, 2016.
To save a few bucks at the market, buy a whole chicken and cut it into parts yourself (two thighs, two breasts, two wings, and two drumsticks). If you have a deep fryer, now’s the time to pull it out; if not, a large pot with a heavy bottom will do. If you’re going the second route, you’ll need a deep-fry thermometer to monitor the oil, and either way you’ll want a meat thermometer to ensure the chicken pieces reach their ideal internal temperature. An apron and a long-sleeve shirt are also handy to protect you from hot oil spatters.
If it’s your first time making fried chicken, be sure to map out your time. The chicken needs to marinate for at least 8 hours, but is even better when given a full day. You’ll also notice we recommend a higher final temperature for dark meat (the chicken thighs and drumsticks) than we do for white meat (the chicken breasts and wings). The higher temp gives the connective tissues in the dark meat time to break down, resulting in the best fried chicken ever with the tenderest meat possible. Serve with tangy mayo-based white barbecue sauce, sweet bread and butter pickles, and plenty of paper towels.
Looking for heat? Try Hattie B’s Nashville hot chicken recipe laced with cayenne pepper and hot sauce. Out of buttermilk? Check out our recommended buttermilk substitutes.
Recipe information
Total Time
1 hour 15 minutes plus brining
Yield
8 servings
Ingredients
Brine
1
1
1
5
½
1
2
2
Assembly
6
1
1
1
1
1
1½
1
2
2
Special Equipment
Preparation
Brine
Step 1
Toast 1 tsp. brown mustard seeds, 1 tsp. cumin seeds, and 1 tsp. fennel seeds in a large pot over medium-low heat, tossing often, until fragrant and mustard seeds are starting to pop, about 1 minute. Add 5 oz. kosher salt, ½ cup (packed; 100 g) light brown sugar, 1 tsp. black peppercorns, 2 bay leaves, and 2 cups cold water. Bring to a simmer over high heat, stirring to dissolve sugar and salt. Remove pan from heat and add 8 cups ice water, then 2 (3½–4-lb.) chickens, each cut into 8 pieces. Cover pot with plastic wrap and chill chicken at least 8 hours and up to 1 day.
Assembly
Step 2
Place 2 cups (250 g) all-purpose flour in a shallow bowl. In a second shallow bowl, whisk 1 Tbsp. cornstarch, 1 Tbsp. freshly ground black pepper, 1 Tbsp. garlic powder, 1 Tbsp. onion powder, 1 Tbsp. smoked paprika, 1½ tsp. ground fennel or finely ground fennel seeds, 1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and remaining 4 cups (500 g) all-purpose flour to combine. In a third shallow bowl, whisk 2 large eggs, beaten to blend and 2 cups buttermilk to combine.
Step 3
Remove chicken pieces from brine and pat dry; discard brine. Working with 1 piece of chicken at a time, dredge chicken in plain flour, shaking off excess, then dip in egg mixture, allowing excess to drip back into bowl. Transfer chicken to bowl with seasoned flour mixture and coat, packing all around chicken and firmly into cracks and crevices; shake off excess. Place coated chicken on 2 wire racks set inside rimmed baking sheets.
Step 4
Pour vegetable oil (about 6 cups) into a Dutch oven or other heavy large pot to come halfway up sides. Fit pot with thermometer and heat oil over medium-high until thermometer registers 350°. Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until brown and an instant-read thermometer inserted into the thickest part of chicken registers 165° for dark meat and 160° for white meat, 10–14 minutes per batch. Transfer cooked chicken to clean wire racks and let rest 10 minutes.
Step 5
Serve fried chicken with White Barbecue Sauce and bread-and-butter pickles.
Do Ahead: Chicken can be dredged 2 hours ahead. Chill uncovered on rimmed baking sheets. Chicken can be fried 2 hours ahead. Let sit uncovered at room temperature. Reheat in a 250° oven if desired.Editor’s note: This fried chicken recipe was first printed in our September 2016 issue. Head this way for more of our best recipes with buttermilk →
Nutrition Per Serving
Leave a Review
Reviews (7)
Back to TopThe whole article was about Rice Flour and the coating it makes however you didn't use Rice Flour in either this recipe or the Korean Fried Chicken recipe. I assume I can substitute rice flour for regular flour or the potato starch.
Linda
Indio, CA
3/13/2022