This fried chicken recipe is so good it’s dangerous. I promise that once you try this method, you will never go back to frying chicken any other way. Having the ability to make fried chicken whenever you want at home is indeed a superpower that everyone around you will notice. 👀
If you’d like to learn a superpower today read on, because I’m about to share all the secrets I know.
Keep it Simple
If you’ve been following along on this blog you know that simple is more often than not, the best. And here’s another great example. There’s no fancy additive, or special machine to make the best fried chicken. All you need is buttermilk, flour, a little cornstarch and some spices to get the best fried chicken.
Time
Time is a big factor in this recipe and it’s really important. In order to achieve supreme fried chicken deliciousness we need to marinate the chicken overnight in buttermilk. We marinate the chicken overnight for two reasons. The first is to allow the salt to properly the season chicken meat to its core which will make the chicken tastier and juicier.
The second reason is that buttermilk has tenderizing effects on the meat which helps to break down the chicken and make it more delicious. Most importantly the buttermilk makes the crispiest fried chicken batter.
DON’T skip the marinating step – it’s so important. Try to plan it out just one day ahead and you will be so happy you did.
Secret Spice Blend
I think this fried chicken recipe is good enough on its own but with a little extra boost of spices it becomes magical.
Lactose-free alternative?
Are you or your guests lactose-intolerant? No problem. Here’s two lactose-free options.
Option #1 – You can substitute the buttermilk for oatmilk and still have a great base that sticks to the flour and comes out crispy.
Option #2 – You can actually add one or two lactase tablets (the enzyme that breaks down lactose) to the buttermilk brine and the next day you will have lactose-free buttermilk marinated chicken!
Essential Tools
Fried chicken is super easy when you have the right tools. Using a deep-fryer is strongly recommended because you don’t have to worry about the temperature fluctuating too much. Heating a large pot of oil on the stove is extremely dangerous because it can fall over or burst into flames if left unchecked – so don’t do that unless you really know what you’re doing.
Here in the Netherlands and Belgium, most people have a deep-fryer that they keep around for making frietjes (Dutch fries) which makes this recipe a breeze. You can keep the deep fryer in your shed and even use it outside if you are worried about the smell of the fryer inside your home.
An instant read thermometer isn’t mandatory but definitely makes the job a lot easier. With the thermometer you can temp the chicken at 165F and you know it’s perfectly cooked. Otherwise you will need to pull the chicken out of the hot oil and test with a knife to see if the juices run clear. The thermometer takes the guesswork out of it and especially recommended for home cooks.
Resting Rack – The resting rack helps to stop the chicken from getting soggy after it’s fried. Alternatively you can use paper towel to drain the excess oil.
Saucin’
In the picture I served the fried chicken with a honey mustard sauce but it also goes great with spicy mayo.
Here’s the recipe for the honey mustard sauce:
- 1/2 cup mayo
- 2 tbsp dijon mustard
- 1.5 tbsp liquid honey
- 1/8 tsp salt
- 1/8 tsp black pepper
Mix everything together and enjoy with fried chicken 🙂
Equipment
Ingredients
- 4-6 whole chicken legs, bone in, skin on you can use white meat if you prefer
For the Buttermilk Brine
- 1 liter buttermilk (karnemelk in Dutch)
- 1 tbsp salt
- 1 tsp ground black pepper
- 1 tsp ground coriander
- ¼ tsp cayenne
- 2 whole bay leaves
The Super Secret Spice Blend
- 2 tbsp paprika
- 1 tbsp ground coriander
- 1 tbsp celery salt
- 1 tsp garlic powder
- 1 tsp ground black pepper
- ½ tsp cayenne if you like it spicy, add more
- 2 tbsp brown sugar
- ½ tsp ground cinnamon
Other Ingredients
- 500 g All purpose flour
- 50 g corn starch
- deep frying oil – peanut oil, vegetable oil, canola
Instructions
- Add all ingredients from the buttermilk brine together and mix with a whisk. Cut the chicken legs into 3 pieces so you have one drumstick and one thigh split in two. Marinate the buttermilk brine overnight in the fridge.
- The next day remove the chicken from the fridge about 30 minutes before you plan to fry.
- Set your deep fryer to 325°F. Mix the spices together for the spice blend. Save a small bowl of the spice blend for garnishing the chicken and put the rest into a bowl with the flour and cornstarch and about 1 tbsp of salt. Mix. Set beside the deep fryer.
- Once the oil is hot, it's time to fry the chicken. Begin by dipping the buttermilk-soaked chicken into the seasoned flour and dredging until all the chicken is completely covered. No wet spots left.
- Fry at 325°F/165°C in batches, for about 10-15 minutes or until the inside reaches a temperature of 165°F/ 75°C and the outside is golden brown.
- When it's ready, season the chicken with salt and the spice mixture. Rest the chicken 5-10 minutes on a resting rack or paper towel.
- Serve the chicken with honey mustard sauce or spicy mayo and enjoy!
Notes
This post contains amazon affiliate links to products I love using!
I am old-fashioned. I marinate overnight in Pickle Juice. Dry off. Mix seasoned flour, corn starch together. Add to a brown paper bag and after dunking in beaten egg w a little milk added, I shake a few pcs at a time in a paper bag. Set on a rack and let sit for half-hour to let the crust form.
Your best friend is a cast iron pot with either Lard or hard Crisco brought to 160*.
Do not crowd the pan. Fry till golden. If in doubt, use a thermometer to check that it’s cooked to 165*. LET REST DO NOT PUT ON PAPER TOWELS..IT WILL STICK TO HOT CHICKEN. Put on brown paper bags. Lightly salt while hot and make sure you have plenty of napkins on hand
I’ve heard that a pickle juice marinade makes great fried chicken. I especially like that you fry in lard! Mmmmm!