Fried Chicken
Crisp, deeply seasoned crust surrounding juicy, tangy meat—this fried chicken balances a bright buttermilk brine with a double-dredge for extra crunch. It’s designed for home cooks who want restaurant-style results without specialized gear.
8 chicken, skin-on, bone-in (mix of thighs and drumsticks)
2 cup buttermilk
1 egg, beaten
2 cup all-purpose flour
4 tbsp cornstarch
2 tsp salt, divided
1 tsp black pepper, freshly ground
2 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper, optional
1 tsp baking powder
4 cup vegetable oil, for frying
2 tbsp neutral oil, mixed into dredge (optional for extra crisp)
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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