Buttermilk Fried Chicken with the Crispiest Coating

Ingredients 0/9

Step 1

Combine cold water and kosher salt in a large bowl until the salt completely dissolves. Add the chicken legs, cover the bowl with plastic wrap, and pop it in the fridge for about 2 hours to brine.

Step 2

When the time’s up, take the chicken out, drain off the brine, and pat the pieces dry with paper towels. Toss the chicken legs in a plastic bag with a cup of flour and shake it around to give them a light coating.

Step 3

Pour the buttermilk into a bowl. In another bowl, combine the rest of the flour with baking powder, salt, and a pinch of cayenne pepper. Dip each chicken leg into the buttermilk, then dredge it thoroughly in the flour mixture, making sure it’s well coated.

Step 4

Heat canola oil in a deep fryer or a heavy pot to 350°F (175°C). Fry the chicken in batches so the oil temperature stays steady. Cook each batch for about 15 minutes, or until the chicken is no longer pink inside and the juices run clear. You can check by sticking an instant-read thermometer near the bone—it should read 165°F (74°C).

Step 5

Once done, let the chicken rest for a few minutes before serving so it stays juicy and crispy. Enjoy!