The Secret to Unforgettably Juicy & Crispy Buttermilk Fried Chicken: A Tested Recipe

There’s something uniquely comforting and incredibly satisfying about perfectly fried chicken. The golden, crispy skin crackling with every bite, giving way to succulent, juicy meat that bursts with flavor – it’s a culinary masterpiece that evokes warmth, family gatherings, and pure indulgence. While often perceived as a dish best left to restaurants or special occasions due to its less-than-healthy reputation and the inevitable post-cooking cleanup, I firmly believe that the occasional indulgence in homemade fried chicken is an absolute treat worth every effort. And when it comes to achieving that ultimate fried chicken experience right in your own kitchen, the journey begins not with a fancy coating, but with a foundational technique that truly transforms the chicken: brining.

The Undeniable Power of Brining for Superior Flavor and Juiciness

Many fried chicken recipes focus heavily on the seasoned flour or elaborate spice mixtures for the coating, aiming to infuse flavor externally. While a beautifully crispy and savory crust is undoubtedly important – and I love it as much as anyone else – the true depth of flavor and unparalleled juiciness of the chicken itself comes from within. This is where brining enters the scene as the unsung hero of extraordinary fried chicken. A well-executed brine not only seasons the meat deeply but also helps it retain moisture during the high-heat cooking process, resulting in chicken that’s tender, flavorful, and never dry, even after frying. The science behind brining involves osmosis, where the chicken absorbs water and salt, breaking down some muscle fibers and allowing the meat to hold onto more moisture, guaranteeing a succulent result.

My quest for the absolute best fried chicken recipe led me to the esteemed pages of The Best Chicken Recipes, a remarkable publication by the editors of Cook’s Illustrated. This culinary powerhouse, part of America’s Test Kitchen, is renowned for its meticulous approach to recipe development. They don’t just share recipes; they rigorously test countless variations, analyzing every step and ingredient, to pinpoint the definitive “best” version. Their commitment to extensive testing and transparency, often detailing the failures and successes behind each recipe, is why they consistently deliver outstanding results. I’ve personally tried numerous recipes from their collection and have yet to be anything but impressed.

On a lighter note, this particular cookbook became a long-term resident of my home. I checked it out from the library, renewed it twice online (the maximum allowed), then paid the late fees, and continued renewing it! Eventually, I surrendered to its brilliance and simply bought my own copy from Amazon. I’m quite certain the library staff were relieved to finally have their copy back in circulation. It’s a testament to how truly invaluable this resource is for any home cook looking to elevate their chicken dishes, consistently providing thoroughly vetted and perfected techniques.

Beyond the Brine: Crafting the Perfect Crispy Coating

What’s truly remarkable about this recipe, derived from the experts at America’s Test Kitchen, is its elegant simplicity. After the brining process, you’ll discover that the flour coating itself is surprisingly plain. This isn’t an oversight; it’s a deliberate choice. By allowing the brine to infuse the chicken with its primary flavor, the simple flour coating provides the ideal textural contrast – a gloriously crisp exterior that complements the deeply flavored, moist interior. The buttermilk in the coating mixture also contributes to the tenderization and adhesion of the flour, ensuring that delightful crunch. Of course, if you feel the urge to add a pinch of cayenne or a dash of garlic powder to your flour, go right ahead! Culinary exploration is always encouraged, but you might be surprised by how much flavor the chicken already carries thanks to the brine and buttermilk mixture.

Prepare yourself for an unforgettable culinary experience. This fried chicken is beyond juicy; it’s bursting with flavor, incredibly delicious, and utterly lip-smacking good! I promise you, the effort is absolutely worth every single bite.

Essential Accompaniments for Your Fried Chicken Feast

No fried chicken meal is complete without some fantastic side dishes. To complement this incredible chicken, consider whipping up these fabulously easy and delicious Grilled Potatoes. Their smoky flavor and tender texture make them an excellent partner, providing a lovely contrast to the richness of the fried chicken. For a more classic, crowd-pleasing option, my amazing Shout Hallelujah Potato Salad is a perfect fit, especially if you’re planning a picnic or a potluck. Its creamy texture and vibrant flavors are sure to be a hit. And if you’re leaning towards more fried goodness, these easy Fried Potatoes are always a hit, offering a quick and satisfying starch component to your meal!

Chef’s Insights & Preparation Notes for Flawless Fried Chicken

Before you dive into the recipe, here are some crucial tips and observations that will ensure your fried chicken turns out perfectly every time. These insights are designed to streamline your cooking process and enhance the final result, drawing from my own experiences and adjustments to the original technique. Paying attention to these small details can make a significant difference in the success of your homemade fried chicken.

1. Maximizing Garlic Flavor in the Brine

The brine calls for a generous amount of garlic – three whole heads, to be precise. Do not let this intimidate you or tempt you to skimp! Since the garlic is simply flavoring the brine and not directly consumed, this ample quantity is crucial for infusing the chicken with a subtle yet potent aromatic depth. The garlic’s compounds are water-soluble, meaning the brine effectively draws out and distributes these wonderful flavors throughout the chicken. For easy preparation and maximum flavor extraction, simply separate the cloves but leave them unpeeled. Place each clove on a cutting board, lay the flat side of a large chef’s knife over it, and give the knife a firm whack or two with the heel of your hand. This smashing technique opens up the garlic’s cellular structure, releasing its essential oils and flavors into the brine without the tedious task of mincing or chopping. The skins will then slide off effortlessly, saving you time and effort.

2. Smart Flour Usage: Avoiding Waste

Many traditional recipes, especially those from television cooks, often suggest an exorbitant amount of flour for coating – sometimes as much as 4 cups. In my experience, this leads to significant waste, leaving you with a large quantity of seasoned, unusable flour. After making this recipe multiple times, I’ve found that 2 to 3 cups of unbleached flour is perfectly sufficient. While the last few pieces might require a bit more attention to ensure a thorough coating, you’ll still likely have some flour left over. I’ve adjusted the recipe accordingly to minimize waste, proving that you don’t need excessive quantities to achieve a beautiful, even crust. Save your flour, save your money!

3. Understanding Brining and Refrigeration Times

This recipe does involve some time commitment: a couple of hours for brining and an additional two hours of refrigeration for the coated chicken. Based on my trials, the brining time is absolutely essential for flavor and moisture penetration – do not skip or shorten it. The subsequent refrigeration time for the coated chicken, while recommended for a slightly crispier result due to surface dehydration, is not strictly mandatory if you are pressed for time. I’ve achieved fantastic results both with and without this additional chilling step. For convenience, you can brine the chicken in the morning (keeping it in the refrigerator, of course) and then proceed with the coating and frying steps in the evening. This allows for flexible meal planning without compromising on quality, making it manageable even on busy days.

4. Deep Fryer vs. Dutch Oven: Choosing Your Frying Vessel

If you own a deep fryer, this recipe is significantly easier to execute. A deep fryer provides consistent oil temperature control, which is key to evenly cooked, crispy fried chicken with minimal guesswork. The Dutch oven method, while perfectly viable and yielding excellent results, requires more vigilant temperature management. Using a stovetop flame means the oil temperature will naturally drop when cold chicken pieces are added, and you’ll constantly need to adjust the heat to bring it back to the optimal frying temperature of around 325°F (160°C). A reliable deep-fry thermometer is indispensable if you’re using a Dutch oven, but a deep fryer automates this crucial step, freeing you to focus on the coating and serving, making the process smoother for beginners.

5. Visual Guidance and Printable Recipe Options

Throughout this post, you’ll find step-by-step photos illustrating the key stages of preparation. These visuals are designed to guide you through the process, ensuring clarity and confidence, especially for those who are visual learners. Seeing the texture of the brine or the appearance of the coated chicken at each stage can be incredibly helpful. However, for those who prefer a concise, ad-free version for their kitchen, a printable recipe link is provided, offering the instructions without the accompanying images. Choose the format that best suits your cooking style!

Crispy Buttermilk Fried Chicken: The Ultimate Recipe
adapted from The Best Chicken Recipes by Cook’s Illustrated

Ingredients

For the Brine:

• 1/2 cup table salt OR 1 cup Kosher salt
• 1/4 cup sugar
• 2 tablespoons paprika
• 7 cups buttermilk
• 3 medium garlic heads, cloves separated and smashed
• 3 bay leaves, crumbled

For the Chicken:

• 4 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
• Peanut or vegetable oil for frying (canola oil works well)

For the Coating:

• 2-3 cups unbleached flour
• 1 large egg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk

Instructions

1. **Prepare the Brine:** In a large container (a 13×9 Pyrex baking dish works well, but be aware it will be full), combine the salt, sugar, and paprika with the buttermilk, stirring until dissolved. Add the smashed garlic cloves and crumbled bay leaves. Submerge the trimmed chicken pieces completely in the brine. Cover the container and refrigerate for 2 to 3 hours.
2. **Rest the Chicken:** After brining, remove the chicken pieces from the brine, shaking off any excess liquid. Arrange them in a single layer on a wire rack placed over a rimmed baking sheet. Refrigerate uncovered for an additional 2 hours. While this step contributes to a crispier skin, it can be skipped if you’re short on time without significantly compromising the overall quality.
3. **Preheat Oven & Oil:** Preheat your oven to 200°F (95°C); this will be used to keep fried chicken warm while you cook the remaining batches. Pour approximately 2 inches of peanut or vegetable oil (canola is a great choice) into a large Dutch oven or heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 375°F (190°C). A deep-fry thermometer is essential for accuracy. Alternatively, if you have a deep fryer with built-in temperature control, it will make this process much easier. This recipe has been successfully tested using both methods.
4. **Prepare the Coating Station:** Place the 2-3 cups of unbleached flour into a shallow dish or pie plate. In a separate medium bowl, whisk together the large egg, baking powder, and baking soda. Gradually whisk in the 1 cup of buttermilk; the mixture will become foamy and bubbly, which is normal.
5. **Coat the Chicken:** Take one piece of chicken at a time. First, dredge it thoroughly in the flour, shaking off any excess. Next, dip it into the buttermilk mixture, allowing any excess to drip off. Finally, coat it in the flour again, gently shaking off any loose flour. Return the coated chicken piece to the wire rack. Repeat this process until all chicken pieces are fully coated and ready for frying.
6. **Fry the Chicken:** Once the oil reaches 375°F (190°C), carefully add chicken pieces to the Dutch oven, ensuring not to overcrowd the pot. Overcrowding will significantly drop the oil temperature, leading to greasy chicken. Place them skin-side down first. Cover the pot and fry for 7-11 minutes, or until deeply golden brown. Throughout this stage, adjust the stovetop heat as needed to maintain an oil temperature of approximately 325°F (160°C). After about 4 minutes, check for even browning and rearrange the pieces if necessary. Turn the chicken pieces over and continue to cook for an additional 6-8 minutes, or until an instant-read thermometer inserted into the thickest part (without touching bone) registers 160-165°F (71-74°C) for breasts, or 170-175°F (77-79°C) for thighs and drumsticks.
7. **Keep Warm & Finish:** Carefully remove the cooked chicken from the oil and drain briefly on a few layers of paper towels to absorb excess grease. Immediately transfer the drained chicken to a clean wire rack set over a rimmed baking sheet and place it in the preheated 200°F (95°C) oven to keep warm while you fry the remaining batches.
8. **Repeat & Serve:** Allow the oil to return to 375°F (190°C) before adding the next batch of chicken. Repeat the frying and warming process until all pieces are cooked. Serve your gloriously crispy and juicy fried chicken immediately and enjoy!

For another fantastic chicken option, be sure to try my spicy oven fried chicken – it offers a healthier twist with all the flavor!

Crispy Buttermilk Fried Chicken Recipe

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Author: Amanda Davis

Ingredients

Brine

• ▢ ½ cup of table salt OR 1 cup Kosher salt
• ▢ ¼ cup sugar
• ▢ 2 tablespoons paprika
• ▢ 7 cups buttermilk
• ▢ 3 medium garlic heads cloves separated and smashed
• ▢ 3 bay leaves crumbled
• ▢ 4 pounds bone-in chicken pieces split breasts cut in half, drumsticks, and/or thighs, trimmed
• ▢ peanut or vegetable oil I used canola

Coating

• ▢ 2-3 cups unbleached flour
• ▢ 1 large egg
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ 1 cup buttermilk

Instructions

• Make the brine by dissolving the salt, sugar, and paprika in the buttermilk in a large container (I used a 13×9 Pyrex baking dish and it was filled to the rim after the chicken was added). Add the garlic and bay leaves, then submerge the chicken on the brine, cover, and refrigerate for 2-3 hours.
• Remove chicken from brine, shake off excess brine, and place on a single layer on a wire rack set over a rimmed baking sheet. Refrigerate uncovered for 2 hours (In my opinion, you can skip this step, but if you have time go ahead with it).
• Preheat the oven to 200 F, this is for keeping the chicken warm as you fry. Measure 2 inches of oil into a large Dutch oven and heat over medium-high heat to 375 F. You will need a thermometer, or you can use a deep fryer with built in thermometer if you have one. I have made this recipe successfully with both methods.
• For the coating, place the flour into a shallow dish. In a separate medium bowl, whisk the egg, baking powder, and baking soda together, then whisk in the buttermilk (it will bubble and foam a bit).
• Dredge a piece of chicken in the flour, then coat in buttermilk mixture (allow excess to drip off), then coat in flour again and gently shake off the excess. Return chicken to wire rack. Repeat until all pieces are coated.
• When the oil is ready, add as many chicken pieces to the pot as you can without crowding them. Place them in skin side down, cover the pot, and fry until deep golden brown, 7-11 minutes, adjusting the heat as necessary to maintain an oil temperature of about 325 F. After 4 minutes, check for even browning and rearrange if necessary. Turn pieces over and continue to cook until instant read thermometer registers 160-165 for breasts, or 170-175 for thighs or drumsticks, 6-8 minutes more.
• Drain chicken briefly on paper towels, then transfer to a clean wire rack set over a rimmed baking sheet and keep warm in the oven.
• Return oil to 375 F and repeat with remaining chicken pieces. Serve!

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.