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The Buttermilk Bath Submerge your chicken in the buttermilk, hot sauce, and salt. Marinate for at least 2 hours (or overnight). The acid in the buttermilk tenderizes the meat perfectly.
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The “Crag” Technique In a large bowl, whisk together the flour, cornstarch, and spices.
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Pro Tip: Drizzle 2–3 tablespoons of the buttermilk marinade into the dry flour and mix with a fork to create tiny “clumps.” These clumps stick to the chicken and create those extra-crispy ridges.
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The Double Coat Remove chicken from the brine, let excess drip off, and press firmly into the flour mixture. Ensure every nook and cranny is coated. Place on a wire rack for 10 minutes to let the breading “set” so it doesn’t fall off in the oil.
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The Fry Heat 2 inches of oil in a heavy Dutch oven or cast-iron skillet to 350°F.
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The Temperature Control Fry the chicken in batches (do not overcrowd!).
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Drumsticks/Thighs: 12–15 minutes.
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Breasts: 8–10 minutes. Adjust the heat to maintain the oil between 300°F and 325°F while the chicken is submerged.
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The Rest Drain on a wire rack (not paper towels, which can make the bottom soggy) and sprinkle with a pinch of salt immediately.
3 Tips for Success
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The Cornstarch Ratio: Adding cornstarch to your flour prevents gluten development, which leads to a lighter, crispier crust rather than a “bready” or tough one.
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Don’t Fry Cold: Let your marinated chicken sit at room temperature for 20 minutes before frying. Cold chicken drops the oil temperature too fast, leading to greasy results.
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Internal Temp: Bone-in chicken is done at 165°F. Use a meat thermometer to be sure, especially near the bone.
The “Leftover” Remix
Cold fried chicken is a delicacy, but if you want to repurpose it, chop it up and use it as a topping for Ramen (much like the Chashu in your photo!) or layer it into a Bacon, Egg, and Cheese Sandwich for a “Southern-style” breakfast.
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