Crispy Fried Chicken with Buttermilk Brine and Cornstarch Crust
By Mason Brooks
Servings
4
Level
Easy
Serve this fried chicken with other foods at family gatherings to encourage participation․ Brine and fry chicken drumsticks and thighs in buttermilk seasoned with herbs and spices and dredge them in a flour and cornstarch batter to make a crispy crust around juicy dark-meat chicken․
Buttermilk is used as a flavor and tenderizing agent in this recipe․ Buffalo hot sauce adds flavor but no heat․ All-purpose flour is used to coat the chicken in this recipe․ Cornstarch is a main ingredient in this recipe that‚ when mixed with flour‚ creates a crisper coating than flour alone․ Use a high-smoke-point oil‚ such as vegetable oil‚ which is inexpensive and has a neutral flavor․
The coating is adequately applied if it adheres to the chicken and is allowed to stand for 10 to 15 minutes after application․ Oil temperature for cooking should be between 300 and 350°F․ Lower temperatures lead to excessive oil absorption; higher temperatures can cause the coating to burn before the chicken is done․ Use a thermometer to check the temperature․ Avoid crowding the pan․ Turn chicken pieces once․
Serve the chicken alongside potato salad‚ baked beans‚ coleslaw‚ or macaroni and cheese․ Cooking tips for multiple chickens: Rather than covering cooked chickens‚ place them on a wire rack over a baking sheet and keep in a warm oven․ Covering cooked chickens can cause them to steam and lose their crispy texture․ Reheat chicken skin in an oven or air fryer to help restore its crispiness․
Why you'll love this recipe
- Families eat a traditional chicken dish with bone-in chicken marinated in buttermilk spices for flavor before breading and cooking․
- The flour and cornstarch mix works well for people who want a crispy coating because coatings containing cornstarch are generally crispier than coatings containing only flour․
- Thighs and drumsticks take 14 to 16 minutes to cook for a weekend meal․ Other dark-meat cuts can be timed according to this information․
- Hosts can cook several batches of food and keep cooked dishes warm in a low oven on a wire rack to avoid condensation from covering them with foil․
- Customers who are picky eaters and eat buffalo hot sauce shouldn't expect it to be spicy‚ since website information states that buffalo hot sauce is used for flavor‚ not as a seasoning for chicken․
- Leftovers can be consumed one or more additional days after initial serving by using an oven rack or air fryer to improve the texture of the crust․
Ingredients
- •chicken thighs (bone-in, skin-on)
- •chicken drumsticks (bone-in, skin-on)
- •chicken breast (bone-in, skin-on; optional alternative)
- •buttermilk (for brining)
- •buffalo hot sauce (Frank's is used in the source)
- •all-purpose flour (for the coating)
- •cornstarch (for the coating)
- •herb and spice blend (unspecified)
- •vegetable oil (recommended frying oil)
- •milk (buttermilk substitute option)
- •2 tbsp lemon juice (use with 2 cups milk as a buttermilk substitute)
- •2 tbsp white vinegar (use with 2 cups milk as a buttermilk substitute)
Instructions
- 1
Pat the chicken dry before brining.
- 2
Brine the chicken in buttermilk for at least 4 hours; overnight is best, and it can brine for up to 24 hours.
- 3
Let excess brine drip off the chicken.
- 4
Dredge the chicken in the flour and cornstarch coating mixture, pressing the mixture firmly onto each piece.
- 5
Rest the breaded chicken for 10 to 15 minutes before frying.
- 6
Heat frying oil and maintain it between 300 and 350°F, monitoring frequently with a thermometer.
- 7
Fry the chicken in uncrowded batches, turning each piece only once.
- 8
Cook thighs and drumsticks for about 14 to 16 minutes; cook smaller wings for about 8 to 10 minutes.
- 9
Keep cooked chicken warm on a wire rack set over a baking sheet in a 200°F oven while frying additional batches.
