Crispy Fried Chicken

This Southern fried chicken recipe relies on a spiced brown sugar brine, an egg-enriched buttermilk dredge, and a double coating of flour (first plain, then in a blend amped up with cornstarch and spices). The result is juicy chicken with extra-crispy, golden brown skin that’ll please even the pickiest eaters. The recipe comes from the now closed Buxton Hall in Asheville, North Carolina, one of our Best New Restaurants, 2016.

To save a few bucks at the market, buy a whole chicken and cut it into parts yourself (two thighs, two breasts, two wings, and two drumsticks). If you have a deep fryer, now’s the time to pull it out; if not, a large pot with a heavy bottom will do. If you’re going the second route, you’ll need a deep-fry thermometer to monitor the oil, and either way you’ll want a meat thermometer to ensure the chicken pieces reach their ideal internal temperature. An apron and a long-sleeve shirt are also handy to protect you from hot oil spatters.

If it’s your first time making fried chicken, be sure to map out your time. The chicken needs to marinate for at least 8 hours, but is even better when given a full day. You’ll also notice we recommend a higher final temperature for dark meat (the chicken thighs and drumsticks) than we do for white meat (the chicken breasts and wings). The higher temp gives the connective tissues in the dark meat time to break down, resulting in the best fried chicken ever with the tenderest meat possible. Serve with tangy mayo-based white barbecue sauce, sweet bread and butter pickles, and plenty of paper towels.

Looking for heat? Try Hattie B’s Nashville hot chicken recipe laced with cayenne pepper and hot sauce. Out of buttermilk? Check out our recommended buttermilk substitutes.