Deep fry · Intermediate
Craggy buttermilk fried chicken
A peppery, shaggy crust with crisp little ridges in every bite.
Illustrative AI-generated food image; see our editorial standards.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 in a heavy pot with ample headroom, using a thermometer. Lower a few pieces in carefully; do not crowd the pot or overfill it.
- Fry steadily, turning occasionally, until the crust is deep gold and the thickest part of every piece reaches a safe temperature on a food thermometer. 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 current authoritative guidance to verify safe doneness. Keep water away from hot oil.
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