Why didn't my chicken get crispy enough?

The oil was likely not hot enough. Make sure to maintain a temperature between 300-350°F throughout cooking. Also, make sure your chicken pieces are dry before dredging, and don't overcrowd the pan, which can drop the temperature too much.

Can I use skinless chicken for this recipe?

While you can use skinless pieces, the skin helps create that amazing crispy exterior and keeps the meat more juicy. If using skinless, reduce the cooking time slightly and watch carefully to prevent drying out.

Is there a way to make this recipe less spicy for kids?

Absolutely! Simply reduce or omit the cayenne pepper and hot sauce in the brine. You can also set aside a portion of the dredging mixture before adding the cayenne for a kid-friendly version.

Can I use this recipe for chicken breasts instead of dark meat?

Yes, though white meat tends to dry out more easily. If using breasts, I recommend cutting them into smaller, even-sized pieces and reducing the cooking time to about 10-12 minutes. For the juiciest result, brine chicken breasts for the full 24 hours.

Crispy Fried Chicken Recipe

Description

Dive into the ultimate comfort food with this crispy fried chicken recipe! Brined in a flavorful buttermilk mixture infused with buffalo hot sauce and seasoned with a perfectly spiced dredge, this chicken is juicy on the inside and irresistibly crispy on the outside. Perfect for dinners, gatherings, or satisfying your fried chicken cravings at home.

Ingredients

Units Scale

Buttermilk Brine

6 chicken thighs, skin-on, bone-in
6 chicken drumsticks, skin-on, bone-in
3 cups buttermilk
1/2 cup buffalo hot sauce
2 teaspoons salt
1 teaspoon black pepper

Dredging Mixture

3 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 quart vegetable oil (for frying)

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Instructions

Prepare the Chicken
Pat the chicken thighs and drumsticks dry with paper towels to remove any excess moisture. Trim off loose skin if needed.
Make the Buttermilk Brine
In a large mixing bowl, combine buttermilk, buffalo hot sauce, salt, and black pepper. Submerge the chicken pieces fully into the brine. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours for extra tenderness and flavor.
Heat the Oil
Pour vegetable oil into a large heavy skillet, filling it to about 3/4 to 1 inch deep. Heat the oil to 350°F (175°C).
Prepare the Dredging Mixture
In a shallow dish or resealable plastic bag, mix the flour, cornstarch, salt, paprika, onion powder, garlic powder, dried oregano, dried basil, white pepper, and cayenne pepper. Ensure the spices are evenly distributed.
Bread the Chicken
Remove one piece of chicken at a time from the brine, letting excess liquid drip off. Coat the chicken thoroughly in the dredging mixture, pressing the seasoning onto the chicken lightly. Shake off any excess coating.
Fry the Chicken
Carefully place 3–4 chicken pieces into the hot oil at a time without overcrowding the skillet. Fry for about 14 minutes, turning halfway through, until golden brown and the internal temperature of the chicken reaches 165°F (74°C). For dark meat, aim for 172–175°F for the best texture and flavor. Monitor the oil temperature and keep it between 300–350°F for optimal cooking.
Rest the Chicken
Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. For larger batches, keep the chicken warm in a 200°F (93°C) oven while frying the remaining pieces. Let the cooked chicken rest for at least 10 minutes before serving.

Notes

Adjust the amount of hot sauce in the buttermilk brine based on your spice preference. For a milder dish, use less or omit the hot sauce.
Test the oil before frying by dropping a small pinch of the flour mixture into it. If it sizzles immediately, the oil is ready.
Do not overcrowd the skillet, as this lowers the oil temperature and affects the crispness of the chicken. Fry in batches for best results.
Use a meat thermometer to guarantee perfectly cooked chicken every time.

Nutrition

Serving Size: 2 pieces
Calories: 620
Sugar: 3g
Sodium: 790mg
Fat: 38g
Saturated Fat: 7g
Unsaturated Fat: 30g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 41g
Cholesterol: 155mg