We share our secret technique for making the crunchiest, juiciest, most delicious fried chicken ever.
- Prep time 1 hour
- Total time 5 hours
Buttermilk Marinade: In glass baking dish, whisk together buttermilk, mustard, garlic powder, onion powder, salt, paprika, pepper, poultry seasoning and cayenne pepper.
Fried Chicken: Add chicken to marinade, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
In large bowl, whisk together flour, potato starch, garlic powder, onion powder, mustard, paprika, salt and pepper.
Add enough oil to large deep skillet or Dutch oven to come 3 inches (8 cm) up side. Heat until deep-fryer thermometer reads 300°F (150°C).
While oil is heating, remove chicken from marinade, letting excess drip back into dish; reserve remaining marinade. Pat chicken dry with paper towels.
Dredge chicken in flour mixture, tapping off excess. Dip in reserved marinade, letting excess drip off. Dredge again in flour mixture, tapping off excess.
Working in batches, fry chicken, turning occasionally, until instant-read thermometer inserted in thickest part of several pieces reads 165°F (74°C), 10 to 15 minutes. Drain on rack set over paper towel–lined baking sheet; let stand for 5 minutes before serving.
Tip from The Test Kitchen: The temperature of the frying oil will go up and down during the cooking process. Monitor it with your deep-fryer thermometer and adjust the heat as needed.
Makes 12 to 16 pieces.
Nutritional facts per each of 16 pieces: about
- Fibre 1 g
- Sodium 314 mg
- Sugars 1 g
- Protein 15 g
- Calories 264.0
- Total fat 15 g
- Cholesterol 45 mg
- Saturated fat 3 g
- Total carbohydrate 18 g
- Iron 10.0
- Folate 12.0
- Calcium 4.0
- Vitamin A 4.0
- Vitamin C 2.0