Serves 1
Directions
- 1Prepare the brine by combining buttermilk, pickle juice, salt, pepper, garlic powder, and paprika.
- 2Place chicken pieces (a combination of thighs and legs is recommended) into a Ziploc bag or mixing bowl.
- 3Pour the marinade over the chicken, ensuring all pieces are coated.
- 4Refrigerate the chicken in the marinade for at least two hours, preferably overnight.
- 5Prepare the dredge using rice flour, potato starch, and cornstarch.
- 6Add some of the brine to the flour mixture to create craggy bits.
- 7Let the dredged chicken rest to allow the flour to hydrate.
- 8Heat oil to around 310 to 325 degrees Fahrenheit.
- 9Fry the chicken until golden and crispy.
- 10Salt the fried chicken immediately after it comes out of the fryer with flaky sea salt.
Ingredients
- buttermilk
- pickle juice
- salt
- pepper
- garlic powder
- paprika
- chicken pieces
- rice flour
- potato starch
- cornstarch
- brine
- oil
- flaky sea salt
Equipment
Ziploc bagmixing bowlfryer
Tips
- Use a combination of chicken thighs and chicken legs for best results.
- Marinate the chicken for at least two hours, but overnight is even better.
- Do not substitute or skip any of the three flours (rice flour, potato starch, cornstarch) for the dredge.
- Add some brine to the flour mixture to create craggy bits that fry up extra crispy.
- Let the chicken rest after dredging to let the flour hydrate.
- Keep the oil temperature around 310 to 325 degrees Fahrenheit for golden crispy coating without burning.
- Salt the fried chicken as soon as it comes out of the fryer.
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