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A pile of deeply golden, extra crispy fried chicken pieces resting on white paper towels inside a metal pan.

Extra Crispy Buttermilk Fried Chicken

The ultimate Southern-style fried chicken featuring an incredibly crunchy, craggy crust and juicy, buttermilk-tenderized meat.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken cut into 8 pieces, or 3-4 lbs bone-in thighs/drumsticks
  • 2 cups whole buttermilk
  • 2 tbsp hot sauce optional
  • 2 cups all-purpose flour
  • ½ cup cornstarch
  • Frying oil peanut, canola, or vegetable
  • 2 tbsp Kosher salt divided
  • 1 tbsp black pepper divided
  • 1 tbsp garlic powder divided
  • 1 tbsp onion powder divided
  • 1 tbsp smoked paprika divided
  • 1 tsp cayenne pepper divided

Equipment

  • Large mixing bowls
  • Heavy Dutch oven or Cast-iron skillet
  • Deep-fry thermometer
  • Meat thermometer
  • Wire cooling rack

Method
 

  1. Marinate: In a large bowl, whisk together the buttermilk, hot sauce, and half of all the spices. Add the chicken, cover, and refrigerate for at least 4 hours (overnight is best).
  2. Prep Flour: In a wide dish, whisk the all-purpose flour, cornstarch, and the remaining half of the spices.
  3. Make Craggy Bits: Drizzle 3 tablespoons of the buttermilk marinade from the chicken bowl into the flour. Toss with your fingers to create small clumps.
  4. Dredge: Remove a piece of chicken from the buttermilk, letting excess drip off. Press it firmly into the flour mixture to coat completely.
  5. Rest: Place the breaded chicken on a wire rack and let it rest for 10 minutes.
  6. Heat Oil: Heat 2-3 inches of oil in a heavy pot to 350°F (175°C).
  7. Fry: Working in batches, carefully lower chicken into the oil. Fry for 12-15 minutes, turning occasionally, until deep golden brown and the internal temperature reaches 165°F (74°C).
  8. Drain: Transfer the fried chicken to a plate lined with paper towels or a clean wire rack. Let rest for 5 minutes before serving.

Notes

Temperature Control: Do not overcrowd the pan, or the oil temperature will drop and the crust will become greasy. Adjust heat to maintain roughly 325°F while frying.
Resting the Breading: Letting the breaded raw chicken sit for 10 minutes is the secret to keeping the crust attached during frying.