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Crispy Classic Fried Chicken Recipe Easy Buttermilk Brined Like Grandma

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This crispy classic fried chicken is buttermilk brined for tenderness and double-dredged for a golden, crunchy crust that stays crispy for hours. A perfect crowd-pleaser with simple ingredients and a nostalgic flavor.

Ingredients

Scale
  • 3–4 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, breasts; prefer dark meat)
  • 4 cups buttermilk (preferably whole buttermilk)
  • 2 tablespoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon freshly ground black pepper
  • 2 cups all-purpose flour
  • ½ cup cornstarch
  • ½ teaspoon cayenne pepper (optional)
  • Vegetable oil for frying (about 4 cups)

Instructions

  1. In a large bowl, combine buttermilk, kosher salt, garlic powder, and onion powder. Stir until salt dissolves.
  2. Add chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for 4 to 12 hours (overnight preferred).
  3. In a shallow dish, whisk together flour, cornstarch, smoked paprika, black pepper, and cayenne pepper (if using).
  4. Remove chicken from brine, letting excess buttermilk drip off. Do not pat dry.
  5. Dredge each piece thoroughly in the flour mixture, pressing gently to adhere. For extra crunch, dip coated pieces briefly back into leftover buttermilk, then dredge again in flour. Place coated pieces on a wire rack for 15 minutes to set the crust.
  6. Pour about 2 inches of vegetable oil into a deep frying pan or cast iron skillet and heat to 350°F (175°C).
  7. Fry chicken pieces skin-side down in batches without overcrowding. Cook for 12-15 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F (74°C).
  8. Transfer fried chicken to a wire rack over a baking sheet to drain excess oil. Let rest for 10 minutes before serving.

Notes

Keep oil temperature steady at 350°F to avoid burning or greasy chicken. Rest chicken on wire rack after frying to maintain crispness. For gluten-free, substitute all-purpose flour with almond flour. For dairy-free, use plant milk with lemon juice as buttermilk substitute. Avoid overcrowding pan to keep oil temperature stable. Rest chicken 10 minutes before serving for best texture.

Nutrition

Keywords: fried chicken, buttermilk brine, crispy chicken, classic fried chicken, southern fried chicken, easy fried chicken, double dredge, crispy crust

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