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Crispy buttermilk fried chicken with spicy may

How to Make the Crispiest Fried Chicken

A recipe with all the secrets to making dangerously good and ultra crispy buttermilk fried chicken. It's the only fried chicken recipe you will ever need.
Prep Time: 1 day
Cook Time: 45 minutes
Resting time: 5 minutes
Total Time: 1 day 45 minutes
Servings: 6 people
Cost: 10-15€

Equipment

  • deep fryer
  • Strainer/Sieve
  • Candy thermometer
  • A big high sided tray to bread the chicken
  • resting rack

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.
    Marinating the chicken in buttermilk overnight.
  • 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.
    Mixing the spice blend.
  • 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.
    Dredging the chicken in the seasoned flour.
  • 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.
    Frying the chicken in a deep fryer.
  • 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.
    Crispy buttermilk fried chicken on a resting rack.
  • Serve the chicken with honey mustard sauce or spicy mayo and enjoy!
    Crispy buttermilk fried chicken with honey mustard sauce.

Notes

Be very careful when working with raw chicken. Anything that the raw chicken touches needs to be thoroughly cleaned with soap and water. Discard the seasoning flour after using also. 
You may have to fry the chicken in batches so the temperature of the oil doesn't drop too much. I did 3 batches which took about 45 minutes total. You can keep the chicken warm in a low temperature oven or just eat the chicken room temperature.
Tried this recipe?Leave a comment below!