Fried chicken is one of those dishes that looks simple, but the magic really happens in the details. For me, it always starts with a good buttermilk brine. I like the acid here because it tenderizes the chicken, adds flavor, and sets the stage for that crispy coating we’re after. I like to build layers of seasoning right into the brine and the dredge so every bite is flavorful, not just the crust. The corn starch in the flour mixture helps create that craggy, golden crunch, while frying at the right temperature keeps the chicken juicy on the inside. It’s a little bit of patience, a little bit of technique, and a whole lot of payoff when you bite into that perfectly crisp piece of fried chicken.

By: Elise Jesse

Buttermilk brine: 5 minutes
Brining the chicken: 4–24 hours (overnight recommended).
Flour dredge & seasoning: 10–15 minutes
Heating oil and prepping frying station: 5–10 minutes

Total active prep time: 20–30 minutes
Including minimum brine time: 4 hours 20–30 minutes

Fried Chicken Ingredients:

2 & ½ pounds chicken

2-3 cups avocado or preferred frying oil

For the Buttermilk Brine:

2 cups buttermilk

2 eggs

¼ cup pickle juice

3 tablespoons hot sauce

group pepper

1/2 tablespoon celery seed

2 tsp chili powder

2 tablespoons onion powder

2 tablespoons garlic powder

2 tsp ground mustard

1 tsp oregano

1 tablespoon salt

For the Flour Dredge:

2 cups flour (I’m using gluten-free here, you can use AP if you wish)

¾ cup corn starch

2 tablespoons onion powder

2 tablespoons garlic powder

1.5 tablespoons smoked paprika

1 tsp pepper

1 and ½ tablespoons salt

1 tsp ground mustard

Directions:

Add all wet brine ingredients to a large bowl, mix until combined, and add chicken. Allow the chicken to brine for at least 20 minutes. The minimum I typically do is an hour, but overnight is great.
When you’re ready to fry, add all of your dredging ingredients to a large bowl.
Take each piece of chicken out of the wet brine and place each into the dry brine. I like to do the coat and squeeze method to get a nice thick coating on there.
Place each piece on a rack and allow the chicken to sit for 20 minutes.
Heat avocado or frying oil to 350 degrees F in a heavy-bottomed pot. Make sure to keep an eye on the temperature. Too low of heat, you’ll get a soggy piece, too high, and you risk burning the coating.
Place 2-3 pieces into the oil at a time, making sure you’re not overcrowding the pot.
Thighs I cook 3-4 minutes each side, tenders I cook 2-3 minutes per side.
Once cooked, place on a cooling rack and immediately sprinkle with salt.
Allow to rest for a few minutes and serve!

Buttermilk Brined Fried Chicken