Ingredients
Equipment
Method
- Divide the whole chicken into eight pieces suitable for frying.
- In a large bowl or container, whisk buttermilk together with 1 teaspoon of salt and 1 teaspoon of pepper. Place the chicken pieces into the buttermilk mixture, ensuring they are fully covered. Add more buttermilk if needed.
- In a separate gallon zip-top bag, brown bag, or shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, dried basil, cayenne, 1 teaspoon salt, and 1 teaspoon pepper to make the dredging mixture.
- Lift each chicken piece from the buttermilk, letting any excess drip off, and thoroughly coat in the flour mixture. Shake gently to remove extra flour.
- Place the coated chicken pieces on a tray or rack. Cover loosely with waxed paper, parchment, or a kitchen towel and let them rest until the coating becomes tacky, forming a paste-like texture.
- In a deep dish or Dutch oven, heat 1 quart of cooking oil to 350°F (175°C). Fry 3 to 4 pieces at a time without crowding the pan, turning each piece halfway through the frying time.
- Let the oil return to 350°F (175°C) before frying each additional batch.
- Remove the chicken when golden and crispy with an internal temperature of at least 165°F (74°C). Drain on a wire rack set over paper towels, let rest for 10 minutes, then serve.
Nutrition
Notes
For extra crispiness, make sure to allow the breaded chicken to rest until the coating turns paste-like before frying. You can substitute all thighs or all drumsticks instead of a whole chicken for more even cooking—just adjust the frying time as needed and check internal temperature. Fried chicken is best served fresh, but leftovers can be kept in the fridge in a sealed container for up to three days. To reheat and regain crispness, place on a wire rack in a 375°F oven for 15–20 minutes. Avoid microwaving, as it will soften the crust. Use a neutral oil with a high smoke point, like vegetable or canola oil, for best results.