For extra crispy chicken, double-dredge the chicken in the flour mixture. Ensure the oil temperature remains consistent for even cooking. Do not overcrowd the fryer; fry in batches to maintain oil temperature and prevent soggy chicken. Adjust cayenne pepper to your desired level of spice. Serve immediately for the ultimate crispy experience.
Crispiest Buttermilk Fried Chicken
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME2 hrs 30 mins
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SERVING8 People
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VIEWS27
Embark on a culinary adventure and create the ultimate crispy fried chicken, a symphony of textures and flavors that will captivate your taste buds. This recipe elevates a classic comfort food into an unforgettable dining experience, perfect for family gatherings or a delightful homemade feast.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol152 mg
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Fiber1 g
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Protein49 g
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Saturated Fat4 g
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Sodium3838 mg
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Sugar3 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 hrs
Brine the Chicken: In a large bowl, dissolve kosher salt in cold water. Add chicken legs, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for 2 hours.
02
Step
5 mins
Prepare the Chicken: Remove the bowl from the refrigerator. Drain the chicken and pat each piece thoroughly dry with paper towels.
03
Step
3 mins
First Flour Coating: Place chicken legs in a plastic bag with 1 cup of all-purpose flour. Seal the bag and shake well until each piece is evenly coated. (5 minutes)
04
Step
7 mins
Buttermilk and Second Flour Coating: Pour buttermilk into a bowl. In a separate bowl, whisk together the remaining 2 cups of flour, baking powder, salt, and cayenne pepper. Dip each chicken leg in buttermilk, allowing excess to drip off. Then, dredge the chicken in the flour mixture, pressing gently to ensure a thick, even coating. (10 minutes)
05
Step
5 mins
Heat the Oil: Heat canola oil in a deep-fryer to 350 degrees F (175 degrees C). Use a thermometer to ensure accurate temperature. (10 minutes)
06
Step
15 mins
Fry the Chicken: Carefully lower the chicken legs into the hot oil in batches, ensuring not to overcrowd the fryer. Fry until the chicken is golden brown, no longer pink at the bone, and the juices run clear. This should take approximately 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
07
StepRest and Serve: Remove the fried chicken from the oil and place on a wire rack to drain excess oil. Allow to rest for 5 minutes before serving to retain moisture and crispiness.
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RECIPE REVIEWS
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Please Rate
Christina Boyer
Jun 18, 2025Jessica L.: 'I added a little garlic powder to the flour mixture, and it was delicious. Thanks for the great recipe!'
Juvenal Bechtelar
Jun 1, 2025Emily R.: 'This recipe is a keeper! My kids prefer it to store-bought fried chicken now.'
Ole Lubowitz
May 24, 2025Sarah J.: 'This is the best fried chicken I've ever made! The brine made the chicken so juicy and flavorful.'
Omer Thiel
May 7, 2025Michael B.: 'The crust was incredibly crispy, just like the recipe promised. My family loved it!'
Claud Bernier
Apr 25, 2025Ashley M.: 'The buttermilk really tenderizes the chicken. So good!'
Arely Streich
Mar 28, 2025David K.: 'I had some trouble keeping the oil temperature consistent, but the chicken still turned out great. I'll be more careful next time.'
Lyda Bednargrimes
Mar 15, 2025Chris P.: 'Double dredging is key! It made the chicken extra crispy and held up so well'