# Super Crunchy Buttermilk Fried Chicken

This recipe reveals the best way to achieve craggy, crunchy, and juicy fried chicken every time by trimming, seasoning, battering, and dredging your chicken.

- Cuisine: American
- Category: Dinner
- Language: en

## Ingredients

- 4 lbs mixed chicken parts
- 1 quart water
- salt
- sugar
- garlic powder
- cayenne pepper
- flour
- cornstarch
- baking powder
- pepper
- dried thyme
- onion powder
- buttermilk

## Instructions

1. Trim extra fat and skin from the chicken.
2. For chicken breasts, cut them in half at a diagonal to ensure even cooking.
3. Prepare the brine: combine a quart of water with salt, sugar, garlic powder, and cayenne pepper.
4. Add the chicken to the brine and let it sit for at least two hours, or up to 24 hours, in the fridge.
5. Prepare the dredge: combine flour, a substantial amount of cornstarch, baking powder, pepper, dried thyme, cayenne, garlic powder, and onion powder.
6. Scoop out 1 1/4 cups of the dry dredge mixture for the batter.
7. Transfer the remaining dredge mixture to a 13x9 inch pan for easier coating.
8. Prepare the batter: add the reserved dry mixture, sugar, salt, and buttermilk to a bowl and whisk until it forms a thick, viscous batter.
9. Remove chicken from the brine and wipe off excess brine.
10. Toss the brined chicken in the thick batter, ensuring an even, thin coating.
11. Heat oil to 340 degrees Fahrenheit (171 degrees Celsius).
12. Dredge the battered chicken pieces in the dry dredge mixture, pressing to form crispy, craggy bits.
13. Carefully drop half of the dredged chicken pieces into the hot oil, one at a time, lowering them close to the oil surface to prevent splashing. Give them a couple of swirls to prevent sticking.
14. Fry the chicken pieces without adjusting the heat, allowing for a low and slow cooking process.
15. Check the internal temperature of each chicken piece individually by picking it up and moving it away from the oil before inserting the thermometer.
16. Cook drums and thighs to 160 degrees Fahrenheit (71 degrees Celsius).
17. Cook breasts to 140 degrees Fahrenheit (60 degrees Celsius).
18. Remove the first batch of fried chicken to a rack set on a rimmed baking sheet to drip off excess oil.
19. Allow the oil to return to 340 degrees Fahrenheit (171 degrees Celsius) before frying the second batch.

## Equipment

- rimmed baking sheet
- rack
- thermometer
- bowl
- 13 by 9 inch pan

## Tips

- Trim extra fat and skin from chicken.
- Cut chicken breasts in half diagonally to ensure even cooking.
- Brine chicken for at least two hours, up to 24 hours.
- Use a combination of flour and cornstarch for the dredge for a crispier, crunchier, and less greasy crust.
- The batter should be thick and viscous.
- Wipe off extra brine from chicken before battering.
- Maintain oil temperature at 340 degrees Fahrenheit (171 degrees Celsius) for frying.
- Do not drop chicken from high into the oil; lower it gently to prevent splashing.
- Do not adjust heat during frying to allow for a low and slow approach for juicier chicken.
- Check each piece of chicken individually for doneness.
- Move chicken away from hot oil when piercing with a thermometer to prevent splattering juices.
- Pull dark meat (drums and thighs) at 160 degrees Fahrenheit (71 degrees Celsius) and white meat (breasts) at 140 degrees Fahrenheit (60 degrees Celsius) to account for carryover cooking.

## Source

- Original video: https://youtu.be/40hGDA4VNAo?si=jiuEKIWXtWfkad3I
- Recipe page: https://www.cliprecipe.com/recipe/b92f7ea0-713f-4ade-897c-44708555d04e
- Extracted: 2026-04-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt