Buttermilk Fried Chicken Recipe

Prep and brine

Pat chicken pieces dry with paper towels. Using a sharp knife, score the skin lightly in a few places (this helps marinade penetration). Season all sides of the chicken lightly with 0.5 tsp kosher salt and a few grinds of black pepper.

In a large bowl or a resealable plastic bag, whisk together 3 cups buttermilk, 2 eggs, 2 tbs hot sauce, 1 tsp garlic powder, 1 tsp smoked paprika, 1.5 tsp kosher salt, and 0.75 tsp black pepper. Add the seasoned chicken pieces, turning to coat thoroughly. Cover and refrigerate for at least 4 hours and up to 24 hours (overnight gives best flavor and tenderness).

About 30–45 minutes before frying, remove chicken from refrigerator to come closer to room temperature (this helps even cooking). In a large shallow dish or rimmed baking sheet, whisk together 3 cups all-purpose flour and 0.5 cup cornstarch. Stir in 2 tsp garlic powder, 1 tsp onion powder, 2 tsp smoked paprika, 0.5 tsp cayenne, 2 tsp kosher salt, and 1 tsp black pepper until evenly distributed.

Set up a dredging station: one tray with the flour mixture, and a second tray for the buttermilk-coated chicken (allow excess to drip off). Working in batches, dredge each piece of marinated chicken in the flour mixture, pressing firmly so a thick coat adheres. For extra-crisp double-coat: after the first coat, return to the buttermilk briefly (or wet hand dunk) then re-dredge in flour. Place dredged pieces on a wire rack set over a baking sheet and let rest 15–20 minutes to set the crust.

Pour 6–8 cups neutral oil into a large heavy-bottomed Dutch oven or deep skillet and attach a thermometer. Heat oil over medium-high until it reaches 325°F (163°C) for the initial frying. If your burner runs hot, adjust to maintain that temperature.

Fry the chicken in batches without overcrowding. For bone-in pieces, fry at 325°F until the crust is golden and internal temperature reaches about 155–160°F (68–71°C), about 10–12 minutes per batch depending on piece size. Maintain oil temperature; it will drop when pieces are added. Use a spider or tongs to turn pieces for even browning.

For extra-crisp, when a batch is done, increase oil to 350–360°F (177–182°C) and fry the pieces again for 1–2 minutes to finish and crisp the crust (this step is optional but recommended). Final internal temperature should be 165°F (74°C). Transfer cooked chicken to a wire rack over a baking sheet and let rest 5–8 minutes. Sprinkle with flaky sea salt while still hot.

Place 2 lbs cubed russet potatoes and 4 peeled garlic cloves in a large pot. Cover with cold water by 1 inch and add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

Drain potatoes and garlic well and return them to the hot pot. Add 4 tbs unsalted butter, 0.5 cup whole milk, and 2 tbs buttermilk. Mash with a potato masher or use a ricer for smoother texture until creamy and lump-free. Taste and adjust seasoning with 0.5 tsp black pepper and additional salt if needed. Stir in chopped chives if using. Keep warm until serving.

Warm 0.5 cup hot sauce in a small saucepan over low heat. If you prefer a slightly richer sauce, whisk in 1 tbs butter until melted and emulsified. Keep warm.

To serve, place a generous scoop of garlic mashed potatoes on each plate, arrange 2 pieces of fried chicken per serving (or adjust to appetite), and drizzle desired amount of warmed hot sauce over chicken or serve on the side. Garnish with lemon wedges and a sprinkle of flaky sea salt. Serve immediately.