Southern Fried Chicken

Method

1. 1

   Stir half the salt and a pinch of cayenne into the buttermilk, submerge the chicken and refrigerate at least 2 hours, ideally overnight.

   💡 The buttermilk brine seasons the meat to the bone and keeps it juicy through frying.

2. 2

   Whisk the flour, cornstarch, paprika, garlic powder, remaining cayenne, salt and pepper in a wide bowl.

3. 3

   Drizzle a few spoonfuls of buttermilk into the flour and rub it through with your fingers to make craggy little clumps.

   💡 Those clumps become the extra-crunchy shards on the finished crust.

4. 4

   Lift the chicken from the brine, dredge each piece firmly in the seasoned flour, and rest on a rack for 10 minutes so the coating sets.

5. 5

   Heat the oil to 165°C in a deep, heavy pot — no more than half full.

6. 6

   Fry in two batches, turning occasionally, until deep golden and 74°C at the bone, 14–16 minutes per batch.

7. 7

   Drain on a wire rack, never paper towels, and rest 5 minutes before serving so the crust stays crisp.