Fried Chicken Recipe NYT: Buttermilk-Brined Southern-Style Crispy Bites

This Southern-style fried chicken delivers crispy, golden-brown perfection with a buttermilk brine that guarantees juicy meat every time.

The secret lies in a 12-hour soak in seasoned buttermilk, creating tender chicken that stays moist through the frying process. Double-dredging in flour ensures an extra-thick, shatteringly crispy crust.

Cooked at a precise 350°F, each piece emerges with a deep mahogany hue and that signature crunch. The method balances tradition with foolproof technique.

Serve hot for maximum crispiness—this is the kind of fried chicken that sets the standard. The buttermilk brine makes all the difference.

Ingredients for Fried Chicken Recipe Nyt

Quality ingredients create that signature Southern-style crispy crust and juicy interior every time.

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The chicken is non-negotiable—bone-in, skin-on thighs and drumsticks deliver the juiciest results. Costco or Whole Foods often carry high-quality options. Buttermilk must be full-fat; the lower-fat versions won’t brine as effectively. For the flour, King Arthur all-purpose is ideal, but any unbleached variety works. The cornstarch is key for that shatteringly crispy texture—don’t skip it.

No buttermilk? Whole milk with 1 tbsp vinegar per cup (let sit 5 minutes) is a decent substitute. Out of hot sauce? Additional cayenne in the brine adds heat. For frying oil, peanut oil is a great alternative to shortening, with a higher smoke point. The cayenne can be reduced or omitted for milder flavor—adjust to taste.

The brined chicken keeps in the fridge for 12-24 hours before cooking. Leftover fried chicken stays crispy for 1-2 days stored uncovered in the fridge. Reheat in a 375°F oven for 10-15 minutes to restore crispiness. Never microwave—it’ll turn soggy.

Step-by-Step Instructions for Buttermilk-Brined Southern-Style Fried Chicken

Master the technique for achieving that signature crispy exterior while keeping the meat juicy inside.

Step 1: Brine the Chicken in Buttermilk Mixture

In a large bowl, combine the 4 cups Buttermilk, 0.25 cup Kosher Salt, 2 tbsp Black Peppercorns, 6 cloves Garlic Cloves, and 2 tbsp Hot Sauce. Whisk until the salt dissolves completely. Submerge the 3.5 lb Chicken Thighs and Drumsticks in the brine, ensuring all pieces are fully coated.

Cover and refrigerate for at least 12 hours (overnight is ideal). This extended brine time allows the buttermilk to tenderize the meat while the salt and spices penetrate deeply. The hot sauce adds a subtle tang that balances the richness of the final dish.

Step 2: Prepare the Seasoned Dredging Flour

In a large shallow dish, whisk together the 4 cups All-Purpose Flour, 0.5 cup Cornstarch, 2 tbsp Paprika, 1 tsp Cayenne Pepper, 1 tbsp Onion Powder, 1 tbsp Dried Thyme, and 1 tsp Baking Powder. The cornstarch is the secret to achieving that ultra-crispy texture, while the baking powder creates micro-bubbles in the crust for added lightness.

The paprika and cayenne provide depth of flavor and a hint of heat, but the cayenne can be adjusted or omitted if you prefer a milder profile. Press the dried thyme between your fingers as you add it to release its aromatic oils.

Step 3: Dredge and Rest the Brined Chicken

Remove the chicken from the brine and let excess buttermilk drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly to ensure the coating adheres to every crevice. For maximum crunch, I like to double-dredge: dip the floured chicken back into the remaining buttermilk, then coat in the flour mixture once more.

Place the dredged pieces on a wire rack set over a baking sheet. Let them rest for 15-20 minutes at room temperature. This resting period allows the coating to set, which prevents it from falling off during frying and ensures an even, crispy crust.

Step 4: Fry to Golden Perfection

In a deep, heavy-bottomed pot or Dutch oven, heat the 4 cups Vegetable Shortening to 350°F over medium-high heat. Use a deep-fry thermometer to monitor the temperature accurately, as maintaining consistent heat is critical. The oil is ready when it shimmers and a pinch of flour sizzles vigorously when sprinkled in.

Carefully lower the chicken pieces into the hot oil in batches, avoiding overcrowding. Fry for 12-15 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165°F. The cornstarch in the dredge will create an audible sizzle as it crisps up beautifully.

Step 5: Drain and Serve Immediately

Transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Season lightly with additional salt while still hot if desired, though the brine and dredge should provide ample seasoning. The contrast between the shatteringly crisp crust and the juicy, flavorful meat is the hallmark of this dish.

Serve immediately while the crust is at its crispiest. The buttermilk brine ensures the meat remains moist and tender, even as it cools slightly. For the best experience, enjoy within 30 minutes of frying to preserve the optimal texture.

Regional Styles of These Flavors

Southern Classic

This is the version that started it all—buttermilk-brined, double-dredged, and fried to a deep golden brown. The 12-hour brine is non-negotiable for that signature juiciness. I learned this method from my grandmother in Georgia, and it’s been my go-to ever since. 💛

Nashville Hot

After frying, coat each piece in a spicy oil blend made with 2 tbsp cayenne, 1 tbsp brown sugar, and ½ cup hot frying oil. The heat builds as you eat, so have milk ready. Prince’s Hot Chicken Shack in Nashville perfected this style.

Kentucky Style

Known for its 11 herbs and spices, this version uses a thinner batter with a focus on seasoning. The chicken is pressure-fried for extra crispiness. I like to add 1 tsp msg to my flour mix for that umami kick.

Carolina Gold

This regional twist features a mustard-based sauce for dipping. Whisk ½ cup yellow mustard, 2 tbsp honey, and 1 tbsp apple cider vinegar. The tangy sauce pairs perfectly with the crispy chicken. It’s a Lowcountry favorite.

Texas Crunch

For extra texture, add 1 cup crushed cornflakes to your dredging flour. The cereal adds an irresistible crunch. I also like to mix in 1 tsp smoked paprika for depth. This version is popular at state fairs across Texas.

Maryland Style

This one’s all about the seasoning—Old Bay is the star. Add 2 tbsp Old Bay seasoning to your flour mix. The result is a crispy, herbaceous crust with a hint of celery salt. It’s a Mid-Atlantic staple. ✨

Frequently Asked Questions