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Extra-Crunchy Southern Fried Chicken
Bone-in chicken brined in spiced buttermilk, coated in a craggy marinade-moistened flour, fried at a steady 150 °C, finished in the oven for juicy meat, then chilled and fried again hot for a crust that stays loudly crunchy.
- YieldServes 4
- Hands-on1 h
- Total6 h 13 min
- Difficulty
Ingredients
Spice mix
- 2 tbsppaprika
- 2 tbspfreshly ground black pepper
- 2 tspgarlic powder
- 2 tspdried oregano
- ½ tspcayenne pepper
Buttermilk brine
- 240 mlbuttermilk
- 1large egg
- 1 tbspkosher salt
- 1.8 kgwhole chicken (or 1.6 kg bone-in, skin-on breasts, thighs, drumsticks and wings), cut into 10 pieces
Coating
- 190 gall-purpose flour
- 65 gcornstarch
- 1 tspbaking powder
- 2 tspkosher salt, plus more to finish
Frying
- 1 Lvegetable shortening or peanut oil
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