Yummy Fried chicken

This is an experience rather than just fried chicken. Our Yummy Fried Chicken recipe uses a double-dredge method, a secret spice combination, and a 24-hour buttermilk brine to produce an audibly crispy crust that gives way to incredibly juicy, tasty flesh. The simple fried chicken is transformed into a remarkable focal point for any event with the addition of a vibrant, sweet, and savory honey-herb drizzle.

Ingredients

For the Brine & Chicken:

1 whole chicken, cut into 10 pieces (breasts halved) OR 3 lbs of your favorite pieces (thighs, drumsticks)

4 cups buttermilk, well-shaken

1/4 cup hot sauce (like Crystal or Texas Pete)

2 tbsp kosher salt

1 tbsp freshly ground black pepper

4 cloves garlic, smashed

For the Seasoned Flour:

3 cups all-purpose flour

1/2 cup cornstarch (the crunch secret!)

2 tbsp garlic powder

2 tbsp onion powder

1 tbsp smoked paprika

1 tbsp kosher salt

2 tsp freshly ground black pepper

1 tsp cayenne pepper (adjust to taste)

1 tsp dried thyme

1 tsp baking powder (for extra lift and crispness)

For Frying:

2 quarts peanut oil, vegetable oil, or shortening (for frying)

For the Honey-Herb Drizzle (Optional but Recommended):

1/3 cup honey

2 tbsp unsalted butter

1 tbsp fresh lemon juice

1 tbsp finely chopped fresh rosemary or thyme

1/2 tsp flaky sea salt

Step-by-Step Instructions

Prepare the Chicken: Pat chicken pieces completely dry with paper towels. This helps the brine adhere.

Make the Brine: In a large bowl, whisk together buttermilk, hot sauce, salt, pepper, and smashed garlic.

Brine: Submerge all chicken pieces in the buttermilk mixture, ensuring they are fully covered. Cover tightly with plastic wrap or transfer to large resealable bags. Refrigerate for at least 4 hours, but ideally 12-24 hours for maximum flavor and tenderness.

Prep & Dredge (Intensity: Medium)

Setup: About 30 minutes before frying, remove the chicken from the fridge. Set up your dredging station: Place the wire rack over a baking sheet next to your stove. In one shallow dish, add about 1 cup of the buttermilk brine from the bowl. In another shallow dish, whisk together all “Seasoned Flour” ingredients until thoroughly combined.

Dredge: Working with one piece at a time, remove chicken from the brine, letting excess drip off. Place it in the seasoned flour and toss to coat thoroughly. Shake off excess, then dip it back into the buttermilk brine, followed by a second coating in the seasoned flour. This double-dredge is key for that craggy, extra-crispy crust. Place each finished piece on the wire rack and let rest for 15-20 minutes while you heat the oil. This helps the coating set and adhere.

Heat the Oil (Intensity: High – Requires Focus)

Pot & Oil: Pour oil into your heavy-bottomed pot until it comes about 1.5 to 2 inches up the side. Do not fill more than halfway to prevent dangerous overflow when adding chicken.

Temperature: Attach your deep-fry thermometer. Heat the oil over medium-high heat to 350°F (177°C). Maintaining this temperature is crucial. Adjust the burner as needed throughout frying.

Fry the Chicken (Intensity: High – Active Cooking)

Fry in Batches: Carefully lower 3-4 pieces of chicken into the hot oil using tongs. Do not crowd the pot, or the temperature will drop drastically, leading to greasy chicken.

Maintain Temp: The oil temperature will drop to around 300-310°F when you add the chicken. Adjust the heat to bring it back to a steady 315°F for the duration of cooking.

Cook Time: Fry for approx. 10-18 minutes, turning pieces occasionally for even browning. Cook times vary:

Drumsticks & Thighs: 12-18 minutes

Breasts & Wings: 10-14 minutes
The chicken is done when the crust is deep golden brown and an instant-read thermometer inserted into the thickest part (avoiding bone) reads 165°F for white meat, 175°F for dark meat.

Drain: Transfer cooked chicken to the clean wire rack (not paper towels, which can steam the bottom crust soft). Let rest for 5-10 minutes before serving. Repeat with remaining batches, ensuring oil returns to 350°F before adding new chicken.

Make the Drizzle (Optional)

While the last batch fries, combine honey, butter, and lemon juice in a small saucepan over low heat. Stir until butter melts and mixture is warm. Remove from heat and stir in fresh herbs.

Serving & Presentation

Arrange the rested, crisp chicken on a large platter. Drizzle lightly with the warm honey-herb mixture or serve it on the side for dipping. Garnish with extra herbs and a sprinkle of flaky salt. Serve immediately with classic sides like creamy coleslaw, buttery mashed potatoes, crisp pickles, and fluffy biscuits.

Nutrition Information (Per Serving – Approx. 1 thigh + 1 drumstick)

Calories: ~620 kcal

Total Fat: 34g

Saturated Fat: 9g

Cholesterol: 165mg

Sodium: 1250mg

Total Carbohydrates: 38g

Dietary Fiber: 2g

Sugars: 6g (includes honey drizzle)

Protein: 42g