Perfect Southern Fried Chicken (Printable Version)

# What You'll Need:

→ Brine

01 - 1000 ml cold water
02 - 60 g kosher salt
03 - 25 g granulated sugar
04 - Optional: fresh herbs and spices such as bay leaves, thyme, or peppercorns

→ Chicken

05 - 1.5 kg bone-in, skin-on chicken pieces (such as legs, thighs, and breasts), uniform size

→ Buttermilk Marinade

06 - 480 ml full-fat buttermilk

→ Coating

07 - 240 g all-purpose flour
08 - 60 g cornstarch
09 - 10 g paprika
10 - 5 g garlic powder
11 - 5 g ground black pepper
12 - 7 g kosher salt

→ Frying

13 - 1200 ml peanut oil (or substitute vegetable or canola oil as needed), for deep frying

# Step-by-Step Directions:

01 - Dissolve salt and sugar in cold water, adding optional herbs and spices as desired. Submerge chicken pieces completely in the solution and refrigerate for 4–6 hours.
02 - Remove chicken from the brine, rinse briefly under cold water, and pat thoroughly dry with paper towels.
03 - Place brined chicken pieces in a large bowl, pour over the buttermilk, cover, and refrigerate for at least 4 hours or up to overnight for enhanced tenderness.
04 - In a large shallow dish, whisk together all-purpose flour, cornstarch, paprika, garlic powder, black pepper, and salt. Sift to ensure even distribution.
05 - Remove chicken from buttermilk, allowing excess to drip off. Coat each piece evenly in the flour-cornstarch mixture, gently pressing to ensure adhesion. Shake off any excess.
06 - Place coated chicken on a wire rack and let sit at room temperature for 15 minutes, allowing the coating to set for maximum crispiness.
07 - Pour oil into a deep cast iron skillet or Dutch oven to a depth of 5 cm. Heat oil to 165°C using a deep-fry thermometer.
08 - Working in batches to avoid crowding, carefully lower chicken pieces into the hot oil. Fry for 12–15 minutes, turning occasionally, until golden brown and internal temperature reaches 74°C.
09 - Transfer fried chicken onto a clean wire rack set over a baking tray to allow excess oil to drain and maintain crispness.
10 - Allow chicken to cool for 5 minutes before serving. Enjoy while hot for optimal texture and flavor.

# Helpful Notes:

01 - Letting coated chicken rest before frying improves adhesion and crunch.
02 - Maintain proper oil temperature throughout frying to avoid greasiness.
03 - For maximum crispiness, double-dredge chicken by repeating the buttermilk and flour steps.
04 - To reheat, use an oven or air fryer at 190°C for 10 minutes to restore crunch without drying.

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