Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade
Crisp Coating
Egg Wash (optional for extra adhesion)
Finish & Frying
Method
Marinade
- 1
Prepare and brine-ish marinate
Pat chicken pieces dry with paper towels. In a large bowl, whisk together buttermilk, egg, garlic powder, onion powder, smoked paprika, 1.5 tsp salt and 1/2 tsp black pepper. Submerge chicken pieces in the marinade, cover, and refrigerate for at least 2 hours and up to overnight. This tenderizes and seasons the meat.
Crisp Coating
- 2
Mix coating
In a shallow wide dish or rimmed baking sheet, combine flour, cornstarch, turmeric, ground mustard, paprika, cayenne, 1 tsp salt and 1/2 tsp black pepper. Whisk thoroughly to distribute spices and break up lumps.
- 3
- 4
Dredge chicken
Remove one piece of chicken at a time from the marinade, allowing excess to drip off. For extra-crispy finish: dredge first in the flour mix, tap off excess, dip into egg wash, then press back into the flour mix for an even coating. For single-step coating: dip directly from marinade into the flour mix and press to adhere. Place coated pieces on a rack while you heat the oil.
Frying & Finishing
- 5
Heat the oil
Pour about 1 cup (or enough to reach ~1/2 to 3/4" depth in a large skillet) of neutral oil into a heavy 10–12" skillet or Dutch oven. Heat over medium-high until the oil reaches 325–350°F (160–175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles and floats steadily, it's ready.
- 6
Fry the chicken
Carefully lower 2–3 pieces (do not overcrowd) into the hot oil, skin-side down if present. Fry for about 12–15 minutes total, turning once halfway, until the crust is deep golden (golden-yellow to amber) and an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). Adjust heat to keep oil between 300–350°F so the coating browns without burning and the inside cooks through. Transfer cooked pieces to a wire rack set over a sheet pan to drain. Repeat with remaining pieces.
- 7