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–+ servings
Merry

Crispy Buttermilk Fried Chicken

Crispy, golden-brown, and seasoned to perfection, Southern Fried Chicken is the ultimate comfort food. Brined for extra juiciness and coated in a flavorful crust, this recipe delivers tender meat with a satisfying crunch. Perfect for family dinners or special occasions, this classic dish will quickly become a favorite in your kitchen.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 4 hours 40 minutes
Servings: 6 –8 servings
Course: Main Course
Cuisine: Southern
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 1 whole chicken 6 pounds, cut into pieces, or 8 pieces of your favorite cuts
  • Neutral oil for frying e.g., peanut, vegetable, or canola oil
For the Brine:
  • 16 cups water
  • ¾ cup kosher salt Diamond Crystal preferred
  • ½ cup granulated sugar
  • Ice as needed
For the Seasoned Flour:
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 tablespoon granulated garlic or slightly less if using garlic powder
  • 1 tablespoon granulated onion or slightly less if using onion powder
  • ½ tablespoon ground black pepper
  • ½ tablespoon seasoned salt
  • 1 teaspoon smoked paprika
For the Egg Wash:
  • 3 large eggs
  • 3 tablespoons water

Method
 

1. Brine the Chicken:
  1. Boil 16 cups of water in a large pot. Stir in kosher salt and sugar until dissolved.
  2. Remove the pot from heat and add ice to cool the brine to room temperature.
  3. Submerge chicken pieces in the brine, ensuring they’re fully covered. Refrigerate for at least 4 hours or overnight for maximum flavor.
  4. Before cooking, remove the chicken from the brine, rinse, and pat dry with paper towels.
2. Prepare the Coating:
  1. Mix the flour, cornstarch, garlic, onion, pepper, seasoned salt, and paprika in a large bowl.
  2. In another bowl, whisk together eggs and water to create the egg wash.
3. Coat the Chicken:
  1. Dip each piece of chicken into the egg wash, ensuring an even coat.
  2. Dredge the chicken in the seasoned flour, pressing the mixture firmly onto the meat for a textured coating.
  3. Place the coated chicken on a parchment-lined sheet pan and let it rest for 3–5 minutes.
4. Fry the Chicken:
  1. Heat oil in a deep skillet or Dutch oven to 360–365°F.
  2. Fry chicken in batches, ensuring not to overcrowd the pan. Cook white meat (breasts and wings) for 8–10 minutes and dark meat (thighs and drumsticks) for 12–14 minutes.
  3. Use a thermometer to check that the internal temperature reaches 165°F.
  4. Remove fried chicken and drain on a wire rack over a baking sheet.
5. Serve and Enjoy:
  1. Let the chicken rest for a few minutes before serving. Pair with your favorite sides like mashed potatoes, coleslaw, or biscuits for a complete Southern feast.

Notes

  • Brine Substitute: If short on time, skip the brine but season the chicken generously before coating.
  • Oil Temperature: Use a thermometer to maintain consistent oil temperature for evenly fried chicken.
  • Leftover Tip: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for crispiness.
  • Customize the Flavor: Add cayenne pepper to the flour mixture for a spicy kick or hot sauce to the egg wash for extra zest.

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