Name: Buttermilk Fried Chicken
Total time: 185 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb bone-in skin-on chicken thighs; 1.5 lb chicken drumsticks; 2 cup buttermilk; 1 tbsp hot sauce; 2 tbsp kosher salt; 2 cup all-purpose flour; 0.25 cup cornstarch; 2 tsp paprika; 2 tsp garlic powder; 1 tsp onion powder; 2 tsp black pepper; 0.5 tsp cayenne pepper; 4 cup vegetable oil

← Recipes · Classic · Buttermilk Fried Chicken

790 cal50g protein40g carbs47g fat1350mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

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Buttermilk Fried Chicken

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Classic185 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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bone-in skin-on chicken thighs2 lb

chicken drumsticks1.5 lb

buttermilk2 cups

hot sauce1 tbsp

kosher saltdivided: 1 tbsp for the brine, 1 tbsp for the flour2 tbsp

all-purpose flour2 cups

cornstarch0.25 cups

paprika2 tsp

garlic powder2 tsp

onion powder1 tsp

black pepperfreshly ground2 tsp

cayenne pepper0.5 tsp

vegetable oilenough for about 1 inch deep in a 12-inch skillet4 cups

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Pat the chicken dry. Whisk the buttermilk, hot sauce, and 1 tbsp of the kosher salt in a large bowl or zip-top bag until the salt dissolves. Add the chicken and turn to coat. Refrigerate at least 2 hours, or up to overnight.

2Pull the chicken from the fridge 30 minutes before frying so it loses its chill. Set a wire rack over a baking sheet for the dredged chicken, and set another rack over paper towels for the fried chicken.

3Whisk the flour, cornstarch, paprika, garlic powder, onion powder, black pepper, cayenne, and the remaining 1 tbsp kosher salt in a wide shallow dish. Drizzle 2 tbsp of the brine into the flour and rub it between your fingers to make small shaggy clumps. These become the craggy bits of crust.

4Lift one piece of chicken from the brine, let the excess drip off, and press it into the flour, packing it on all sides. Shake off the loose flour and set on the rack. Repeat with the rest, then let the coated chicken rest 15 minutes so the coating hydrates and clings.

5Pour the oil into the cast iron skillet to a depth of about 1 inch. Heat over medium until the thermometer reads 325°F. Keep the heat steady and adjust it as you go.

6Lay the thighs and drumsticks in the oil skin-side down, working in batches so the pieces do not touch and the oil does not drop below 300°F. Fry 8 to 10 minutes without moving, until the underside is deep golden. Flip and fry 8 to 10 minutes more, until the crust is dark golden and the thickest part reads 175°F on an instant-read thermometer.

7Move the fried chicken to the clean rack to drain and rest at least 5 minutes. Return the oil to 325°F between batches. Serve hot, or at room temperature.

8Turn off the heat and let the oil cool completely in the skillet, which takes a few hours. Because it carries flour and crumbs, do not save it for reuse. Strain out the solids, then pour the oil into a sealable container and discard it with the household trash. Never pour it down the drain, because it hardens in the pipe.