Crispy Juicy Fried Chicken

Ingredients

• 4chicken thighs
• 4chicken drumsticks
• 720 ml (3 cups)buttermilk
• 1egg
• 2 tspsalt
• 1 tspblack pepper
• 1 tspgarlic powder
• 1/2 tspcayenne pepper
• 250 g (2 cups)plain flour
• 95 g (3/4 cup)cornflour
• 1 tspbaking powder
• 2 tspsalt
• 1 tspblack pepper
• 1 tspgarlic powder
• 1 tspcelery salt
• 1 tsponion powder
• 2 tspdried oregano
• 1 tspcayenne pepper
• 1 tspsmoked paprika
• About 1.9 litres (8 cups), or enough for deep-fryingoil

Instructions

1. 1

   Mix the brine

   In a measuring jug or bowl, whisk together the buttermilk, egg, 2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder and 1/2 teaspoon of cayenne pepper.

2. 2

   Brine the chicken

   Put the chicken pieces in a sealable bag and pour in the brine. Seal and refrigerate for at least 4 hours, ideally up to 24 hours.

3. 3

   Season the flour

   In a large bowl, combine the flour, cornflour, baking powder, 2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon each of garlic powder, onion powder, celery salt, cayenne pepper and smoked paprika, and 2 teaspoons of dried oregano.

4. 4

   Heat the oil

   Pour enough oil into a pot to deep-fry the chicken, approximately 1.9 litres (8 cups), and set it over medium-high heat. To check it is ready, press a wooden spoon to the bottom of the pot; bubbles should form around the spoon's edges.

5. 5

   Clump the coating

   Add 4 tablespoons (60 ml) of brine to the flour mixture and stir lightly, leaving a few small clumps.

6. 6

   Coat the chicken

   Wipe excess brine from each piece, then coat it thoroughly in the seasoned flour mixture.

7. 7

   Lower into oil

   Shake off excess flour and carefully lower the chicken into the hot oil.

8. 8

   Fry until golden

   Fry the chicken for 4–5 minutes per side, until golden brown and crisp.

9. 9

   Drain the chicken

   Lift the chicken out of the oil and set it on a wire rack placed over a baking tray.

10. 10

    Finish in the oven

    Put the chicken in a hot oven at 200°C (390°F) for 7–10 minutes, until cooked through. The flesh should be opaque white to the bone, or a meat thermometer should read 73°C (165°F).

11. 11

    Serve the chicken

    Serve with side dishes of your choice.

What is American fried chicken?

Fried chicken is a well-known dish in American cooking, made by coating pieces of chicken and frying them until crisp. This version uses a buttermilk brine and a flour coating seasoned with herbs and spices.

Buttermilk adds tang to the brine, while cornflour and baking powder help make the coating crisp. A short oven finish lets the pieces cook through after browning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 559 calories, 55g protein, 34g carbs, 21g fat.

The flour and cornflour supply most of the carbohydrates, while the frying oil and chicken skin contribute much of the fat. Chicken provides most of the protein. For a balanced plate, pair a piece of chicken with a generous serving of vegetables or salad.

Why brine the chicken?

Brine: the chicken sits in buttermilk, egg and seasonings for at least 4 hours. The recipe recommends up to 24 hours for a longer soak.

Before coating: wipe off excess brine so the flour can form an even layer rather than turning wet and pasty.

Building a crisp coating

Cornflour: mixed with plain flour, it gives the coating a lighter, brittle crunch. Baking powder and the herbs and spices are distributed through the same mixture.

Small clumps: stir in 4 tablespoons of brine lightly to create a few floury lumps. These cling to the chicken and add texture when fried.

Frying safely and evenly

Oil check: the recipe uses bubbles around a wooden spoon pressed to the bottom of the pot as a readiness cue. Lower the chicken in carefully to avoid splashing.

Batch size: leave room around the pieces so they can fry rather than crowding the pot. Fry for 4–5 minutes per side, watching for a crisp, golden exterior.

How to tell when it is done

Colour: the chicken should be golden brown and crisp after frying, but colour alone does not confirm that the meat is cooked through.

Centre: finish in a 200°C oven for 7–10 minutes. Check that the flesh is opaque to the bone or that a meat thermometer reads 73°C.

Sides and serving

Fresh sides: serve with a crisp salad or slaw to bring a cool, refreshing contrast to the hot coating.

Hearty sides: potatoes, corn or baked beans make the meal more substantial. Serve the chicken soon after its oven finish for the best crunch.

Recipe notes & tips

• Allow enough time for the chicken to brine; the recipe calls for at least 4 hours.
• Measure out the flour mixture's seasonings before coating so they are evenly distributed.
• Mix the brine into the flour lightly to keep a few small clumps for extra texture.
• Shake off loose flour before frying to reduce excess coating in the oil.
• Use a wire rack over a tray after frying so the coating is not sitting directly on a flat surface.
• Check the thickest part of the chicken with a meat thermometer, avoiding the bone.

Variations

• Adjust the heat: reduce or increase the cayenne to suit your preference.
• Add herbs: use a different dried herb in place of oregano for a change in flavour.
• Use chicken pieces: keep the same brining and coating approach with other bone-in pieces, checking each for doneness.
• Serve with slaw: add crunchy cabbage slaw for a cool contrast.
• Try a picnic plate: serve the chicken with corn and a simple green salad.

Common mistakes to avoid

• Short brining: the recipe needs at least 4 hours in the fridge; allow longer if following its 24-hour recommendation.
• Wet coating: wipe away excess brine before dredging so the flour coats the chicken rather than clumping into paste.
• Overmixing the clumps: stir the 4 tablespoons of brine in lightly to keep some small lumps in the coating.
• Crowded pot: too many pieces at once can make frying uneven; leave space around the chicken.
• Relying on colour alone: use the recipe's opaque-flesh cue or check for 73°C at the centre.
• Skipping the rack: drain the fried pieces on a wire rack over a tray to avoid trapping moisture underneath.

How to store

Cool leftovers promptly, then refrigerate in a covered container for up to 3 days. Reheat in an oven until hot throughout; the coating may be less crisp after storage.

Frequently asked questions