Craggy Fried Chicken with Buttermilk Marinade
Buttermilk marinated chicken with a thick, ridged, spiced crust that fries up golden and crunchy.
Equipment
- Large heavy pot
- Instant read thermometer
- Wire rack
- Baking sheet
Ingredients
Main Ingredients
- 2 tsp kosher salt for the marinade
- 1 cup buttermilk for the marinade
- 1 large egg for the marinade
- 4 lb bone in, skin on chicken pieces small thighs, drumsticks, wings, or breast halves under 7 oz each
- 2 ¼ cup all purpose flour for the coating
- ¾ cup cornstarch for the coating
- 2 tsp kosher salt for the coating
- ¾ tsp celery salt for the coating
- 1 ½ tbsp black pepper for the coating
- 1 ½ tsp sweet paprika for the coating
- ½ tsp cayenne pepper for the coating
- 1 ½ tsp onion powder for the coating
- 1 tbsp garlic powder for the coating
- 1 tsp mustard powder for the coating
- ¾ tsp ground ginger for the coating
- 1 ½ tsp dried thyme for the coating
- 1 ½ tsp dried oregano for the coating
- 8 cup vegetable oil canola or peanut, for frying
Instructions
Cooking
- Soak. Combine the buttermilk, salt, and egg, add the chicken, and refrigerate for at least 2 hours.
- Season the flour. Mix the flour, cornstarch, salt, and all the spices in a wide bowl.
- Heat the oil. Bring about 2 inches of oil to 350 degrees F in a heavy pot.
- Coat. Lift each piece, let the excess marinade drip, and press it firmly into the coating until thickly covered.
- Fry. Fry in batches for 12 to 15 minutes until deep golden and 165 degrees F in the thickest piece, then drain on a rack.
Notes
Substitutions: Mix 1 tablespoon lemon juice into 1 cup milk and rest 5 minutes if you have no buttermilk.
Tips: Keep the oil at 350 degrees F and drain on a wire rack.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months.