Crispy Fried Chicken 

This recipe delivers the ultimate fried chicken experience crispy on the outside, juicy on the inside. Through meticulous testing, we've perfected a method that ensures every bite is flavorful and satisfying.

Ingredients

For the Brine:

• 8 pieces bone-in, skin-on chicken (thighs, drumsticks, and breasts)

• 2 cups buttermilk

• 2 tablespoons fine sea salt

• 1 tablespoon honey

• 2 teaspoons garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• ½ teaspoon cayenne pepper (optional)

For the Dredge:

• 2 cups all-purpose flour

• ½ cup cornstarch

• 1 tablespoon baking powder

• 2 teaspoons salt

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 2 teaspoons paprika

• 1 teaspoon black pepper

• 1 teaspoon dried herbs (thyme, oregano, or mixed herbs)

For Frying:

• 3–4 cups neutral oil with a high smoke point (peanut, vegetable, or canola oil)

Directions

1. Prepare the Brine:
   In a large bowl, combine buttermilk, sea salt, honey, garlic powder, onion powder, paprika, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.

2. Prepare the Dredge:
   In a separate bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, onion powder, paprika, black pepper, and dried herbs.

3. Dredge the Chicken:
   Remove chicken from the brine, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing gently to ensure an even coating. For extra crunch, dip the coated chicken back into the brine and then into the flour mixture again.

4. Heat the Oil:
   In a deep fryer or large skillet, heat oil to 350°F (175°C). Ensure the oil is deep enough to submerge the chicken pieces halfway.

5. Fry the Chicken:
   Carefully lower chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for 10–12 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).

6. Drain and Serve:
   Remove chicken from the oil and drain on a wire rack or paper towels. Let rest for a few minutes before serving to allow juices to redistribute.

Nutritional Information (per serving)

• Calories: Approximately 450 kcal

• Protein: 30 g

• Carbohydrates: 25 g

• Fat: 25 g

• Saturated Fat: 5 g

• Cholesterol: 90 mg

• Sodium: 800 mg

• Fiber: 2 g

• Sugar: 5 g