Fried Chicken

also called southern fried chicken · buttermilk fried chicken · chicken on the bone · broasted chicken · pan-fried chicken

The table

Fry in two batches and let the fat climb back to 325°F between them. One crowded pan is how the crust comes out pale and greasy, and no amount of extra time fixes it afterwards.
4 lb(1.8 kg)whole chickencut into 8 piecesbrine 4 hrdredge, then hydrate 15 minfry 325°F, 8 min a side
4 cups(950 mL)buttermilk
2 Tbskosher salt
2 Tbshot sauce
3 cups(390 g)all-purpose flourwhisk the dredge
1/2 cup(65 g)cornstarch
1 Tbspaprika
2 tspgarlic powder
2 tsponion powder
2 tspblack pepper
1 Tbsfine sea salt
6 cups(1.4 L)peanut oil
Drain it on a rack rather than on paper. Paper traps the steam under the pieces and softens the crust you just spent four hours getting
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.

Pans and tools

Before anything else

2cut into 8 pieces

3brine 4 hr

goes in with what step 2 made

4whisk the dredge

6fry 325°F, 8 min a side

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 4 hr 31 mintwo waits that overlap count once
Needs you
16 minof the steps that give a time

2 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 5 hr 10 min.

  1. cut into 8 pieces

    not timedfrom the start

  2. whisk the dredge

    not timedfrom the start

  3. brine 4 hr

    4 hrwalk awayfrom the start

  4. dredge, then hydrate 15 min

    15 minwalk away4 hr in

  5. fry 325°F, 8 min a side

    16 minneeds you4 hr 15 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need cast-iron skillet

Goes with

See how it is written
>> title: Fried Chicken
>> category: Fried & Crispy
>> tags: chicken, southern, deep-fry, buttermilk, cast iron
>> counters: Meat and Three, Diner
>> aka: southern fried chicken, buttermilk fried chicken, chicken on the bone, broasted chicken, pan-fried chicken
>> servings: 6
>> time: 5 hr 10 min
>> pairs-with: skillet-cornbread, collard-greens, macaroni-and-cheese, coleslaw
>> step.1: Fry in two batches and let the fat climb back to 325°F between them. One crowded pan is how the crust comes out pale and greasy, and no amount of extra time fixes it afterwards.
>> step.2: cut into 8 pieces
>> step.3: brine 4 hr
>> step.4: whisk the dredge
>> step.5: dredge, then hydrate 15 min
>> step.6: fry 325°F, 8 min a side

Fry in two batches and let the fat climb back to 325°F between them. One crowded pan is how the crust comes out pale and greasy, and no amount of extra time fixes it afterwards.

Cut @whole chicken{4%lb}(1.8 kg) into 8 pieces, wings and backs kept for stock.

Brine @&(~1)chicken pieces{} in @buttermilk{4%cup}(950 mL), @kosher salt{2%Tbs}, @hot sauce{2%Tbs} for ~brine{4%hr}.

Whisk @all-purpose flour{3%cup}(390 g), @cornstarch{1/2%cup}(65 g), @paprika{1%Tbs}, @garlic powder{2%tsp}, @onion powder{2%tsp}, @black pepper{2%tsp}, @fine sea salt{1%Tbs}.

Dredge @&(~2)brined chicken{} in @&(~1)seasoned flour{}, pressing it on, then leave it on a rack to ~rest{15%min}.

Fry @&(~1)dredged chicken{} in @peanut oil{6%cup}(1.4 L) at 325°F (165°C) in a #cast-iron skillet{} for ~fry{16%min}, turned once.

Drain it on a rack rather than on paper. Paper traps the steam under the pieces and softens the crust you just spent four hours getting.