Deep fry · Intermediate
Craggy buttermilk fried chicken
A peppery, shaggy crust with crisp little ridges in every bite.
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Let's make it.
- Stir the buttermilk with hot sauce and a generous pinch of salt. Add chicken, cover, and chill for at least 4 hours or overnight.
- Mix flour with paprika, pepper, garlic powder, and salt. Drizzle a spoonful of the buttermilk into the flour and rub it through to make craggy bits.
- Lift chicken from the buttermilk, let excess drip off, and press firmly into the flour. Rest coated pieces on a rack for 10 minutes so the crust can set.
- Heat oil to about 375°F (190°C) in a heavy pot with ample headroom, using a deep-fry thermometer. Lower a few pieces in carefully; do not crowd the pot or overfill it.
- Adjust the heat so the crust browns steadily. Turn occasionally, then lift out and check the thickest part of every piece, away from bone: it must reach 165°F (74°C). Work in batches and let the oil recover.
- Drain on a clean rack, season while hot, and rest briefly before serving. Let the oil cool completely before handling.
The little thing that matters
Pressing the coating on and letting it rest helps it cling. Crowding the pot cools the oil and leaves the crust heavy.
For meat and seafood, use a food thermometer and the current safe minimum temperature chart to verify doneness. Keep water away from hot oil.
Oil temperature reference: USDA deep frying guidance.
Compare pan, shallow and deep frying
On the fry chart: chicken wings at 375°F (190°C), bone-in chicken at 350°F (175°C). See every food.
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