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Country fried chicken with a tall crackly crust—brine, buttermilk, and double dredge method Pinterest recipe pin

Country Fried Chicken with Extra-Crisp Crust

Crispy, textured country fried chicken made with a short brine, buttermilk soak, and a two-stage dredge for a tall, crackly crust and juicy interior.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts about 1 1/2 pounds, butterflied or pounded to 3/4-inch thickness
  • 4 cups cold water
  • 1 tablespoon kosher salt
  • 1 1/4 cups buttermilk
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tablespoon baking powder
  • 2 teaspoons kosher salt divided
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Vegetable oil or canola oil for frying about 1 1/2 inches in skillet
Optional
  • 1/2 cup yellow cornmeal optional substitution for 1/2 cup flour
  • 1 teaspoon cayenne pepper optional for heat

Equipment

  • 1 4- or 6-quart Dutch oven or 12-inch heavy skillet
  • 1 Deep-fry or instant-read thermometer
  • 1 Large rimmed baking sheet with wire rack
  • 1 Three shallow bowls for dredging

Method
 

Brine and prep
  1. Combine 4 cups cold water and 1 tablespoon kosher salt until dissolved; add chicken breasts, submerge, and refrigerate 30 minutes. Remove, pat dry, and butterfly or pound to an even 3/4-inch thickness.
Soak and mix coatings
  1. Place chicken in a bowl and pour 1 1/4 cups buttermilk over it; cover and refrigerate 30 minutes while you prepare the coatings. Whisk 2 large eggs with 2 tablespoons water in a shallow bowl for the wet dip.
  2. Mix 2 cups flour, 1/4 cup cornstarch, 1 tablespoon baking powder, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder; divide into two shallow trays labelled 'first dredge' and 'finish dredge.'
Dredge and rest
  1. Working one piece at a time, remove a chicken breast from buttermilk and let excess drip off. Press into the first dredge to coat, tap off loose flour, dip into the egg wash, then press into the finish dredge until well coated. Place on a wire rack and let rest 5–10 minutes so the coating sets.
Fry
  1. Heat 1 1/2 inches of oil in a heavy skillet or Dutch oven over medium heat to 325°F. Fry chicken in small batches, gently lowering each breast into the oil and cooking 4–6 minutes per side, keeping oil between 325°F and 350°F. Flip once when golden-brown. Use an instant-read thermometer and remove chicken at 160°F internal; it will reach 165°F while resting.
  2. Transfer cooked chicken to a wire rack set over a rimmed baking sheet to drain; do not stack. Allow 5 minutes rest before serving.

Notes

Briefly brine and buttermilk-soak the breasts to protect against dryness; rest breaded pieces 5–10 minutes before frying to help the coating adhere. Fry in small batches and keep oil between 325–350°F; drain on a wire rack, not paper towels, to preserve crispness. For a grittier crust, substitute 1/2 cup flour with cornmeal and monitor browning closely.