Directions
- 1Salt the chicken in advance, preferably at least 24 hours.
- 2Toss the chicken in a first coating of plain all-purpose flour and set aside to rest.
- 3Use a mixture of flour and starch for breading.
- 4Add about 12 grams of salt per pound of chicken to the flour.
- 5Add baking powder to the flour mixture for extra crispy breading.
- 6Fry at 350°F for smaller cuts and 325°F for larger cuts of chicken and dark meat.
- 7For extra crispy chicken, use a double-fry technique.
Ingredients
- 0.25 cup all-purpose flour
- 12 grams salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon oregano
- 0.5 cup butter milk
- 2 teaspoons baking powder
- 0.33 cup potato starch or cornstarch
- 1 vegetable oil
Equipment
4.5 Qt Dutch OvenLarge Kitchen Tweezer TongsInstant-Read Meat ThermometerDigital Deep-Fry ThermometerAnalog Deep-Fry ThermometerQuarter-Sheet Baking TrayQuarter-Sheet RackWhisk
Tips
- salt the chicken in advance, preferably at least 24 hours
- flour the chicken before doing anything else
- use a mixture of flour and starch (75% flour to 25% starch) for the breading
- use high-quality chicken
- add baking powder to the flour for extra crispy breading
- fry at 350°F for smaller cuts and 325°F for larger cuts
- use a deep-fry thermometer to ensure the correct oil temperature
- for extra crispy chicken, use a double-fry technique
- add a bit of flour mixture to the buttermilk to create a cohesive breading
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