Remove the chicken from the buttermilk brine, allowing excess liquid to drip off.
Dredge each piece of chicken in the flour mixture, pressing gently to ensure the coating adheres well. For extra crunch, dip the chicken back into the buttermilk and then dredge in the flour mixture a second time.
Heat the Oil:
Pour enough vegetable oil into a large, heavy-bottomed skillet or Dutch oven to come about 1/3 to 1/2 inch up the sides of the pan. Heat the oil over medium-high heat to 350°F (175°C). You can use a deep-frying thermometer to check the temperature.
Fry the Chicken:
Carefully place the coated chicken pieces into the hot oil, a few at a time, without overcrowding the pan.
Fry the chicken for 10-12 minutes per side, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crispy. Adjust the heat as necessary to maintain the oil temperature.
Drain and Rest:
Use tongs to transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Tips:
Oil Temperature: Keeping the oil at the right temperature is crucial for crispy chicken. Too hot, and the coating may burn before the chicken cooks through. Too cool, and the coating may become greasy.
Double Dredging: For extra crispy chicken, the double dredging technique (dipping back into buttermilk and flour) helps create a thicker, crunchier crust.
Resting: Allowing the chicken to rest on a wire rack helps keep the coating crispy by preventing steam from making it soggy.
Enjoy your perfectly crispy and juicy fried chicken!
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