The Best Fried Chicken You'll Ever Make | Epicurious 101

buttermilk

🥗Healthier: plain yogurt

💰Cheaper: milk with vinegar

Plain yogurt provides similar tanginess and creaminess.

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat content, while thighs are often cheaper than breasts.

Bone out the chicken thighs using a firm boning knife, saving bones for stock and trimming excess skin.

Mix the brine in a bowl with buttermilk, Louisiana hot sauce, garlic powder, mustard powder, and salt, whisking until combined.

Coat the chicken thighs with the brine, ensuring they are fully submerged and mixed well, and let sit in the fridge for at least 12 hours.

Prepare the dredge by seasoning flour with a couple tablespoons of salt and fresh cracked black pepper, whisking to combine.

Remove chicken from the brine, allowing excess to drip off, and dredge in the seasoned flour, coating thoroughly.

Place dredged chicken on a rack and let it sit for 25 to 30 minutes to allow the dredge to absorb moisture.

Heat oil in a cast iron skillet to the appropriate frying temperature.

Perform a second dredge of the chicken in the flour, ensuring to get nice big chunks of flour on the chicken.

Carefully place the chicken in the hot oil, dropping it away from you to avoid splashes, and monitor for bubbles to ensure proper frying.

After about 4 minutes, flip the chicken to cook the other side, ensuring it browns evenly.

Drain the fried chicken on a rack to keep it crispy, avoiding placing it on a plate to prevent steaming.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens