Joanna Gaines’ Fried Chicken Recipe: Crunchy Coating With Buttermilk Secret

There’s a reason buttermilk-marinated chicken creates such a perfect foundation for frying. The acid tenderizes the meat while the richness ensures a juicy interior.

This method combines classic French technique with Southern tradition. The double-dredging process guarantees a crispy coating that stays put, even through the hottest oil.

What emerges is golden, crunchy fried chicken with a moist center that never disappoints. The buttermilk secret transforms ordinary ingredients into something extraordinary.

Serve hot for maximum crunch and satisfaction. Every bite delivers that signature texture and flavor combination.

Ingredients for Joanna Gaines Fried Chicken

Classic Southern ingredients meet French technique for a dish that never disappoints.

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The chicken is paramount here. Bone-in, skin-on thighs and drumsticks yield the juiciest results—breasts tend to dry out. Source from Whole Foods or a trusted butcher for consistent quality. Buttermilk should be full-fat; reduced-fat versions lack the acidity and richness needed for proper tenderization. The flour should be all-purpose, not self-rising, to maintain the coating’s integrity.

For the double-dredging process, ensure the flour is fresh and lump-free. Cornstarch can be swapped for arrowroot powder at a 1:1 ratio. No buttermilk? Whole milk with 1 tbsp lemon juice or vinegar per cup works in a pinch. The hot sauce in the marinade is optional but recommended—Crystal or Tabasco are classic choices. For gluten-free, replace all-purpose flour with a 1:1 gluten-free blend.

Marinate the chicken for at least 4 hours, ideally overnight, for maximum tenderness. Fried chicken is best served immediately but can be kept warm in a 200°F oven for up to 30 minutes. Leftovers reheat well in a 375°F oven for 10-12 minutes to restore crispiness.

Step-by-Step Instructions for Crispy Buttermilk Fried Chicken

Master the technique behind this classic dish with precise timing and temperature control.

Step 1: Marinate Chicken in Buttermilk Mixture

In a large bowl, whisk together the 2 cups buttermilk and 1 tbsp hot sauce. I use full-fat buttermilk for the creamiest, most tender result. The acidity breaks down proteins, ensuring juicy meat.

Add the 3.5 lb chicken thighs and drumsticks to the mixture, turning to coat completely. Cover and refrigerate for at least 4 hours, or ideally overnight. This extended marinating time allows the buttermilk to penetrate deeply, creating maximum tenderness and flavor.

Step 2: Prepare the Seasoned Dredging Mixture

In a large shallow dish, combine the 2.5 cups all-purpose flour, 0.5 cup cornstarch, 2 tbsp kosher salt, 2 tsp freshly ground black pepper, 1.5 tsp garlic powder, 1.5 tsp onion powder, 2 tsp paprika, and 0.5 tsp cayenne pepper.

The cornstarch is the secret to that extra-crispy coating Joanna Gaines is known for. Whisk thoroughly to distribute all seasonings evenly. The mixture should look uniformly speckled with spices, ensuring every bite delivers balanced flavor.

Step 3: Double-Dredge for Maximum Crunch

Beat the 2 whole large eggs in a separate shallow dish. Working with one piece at a time, remove chicken from the buttermilk, letting excess drip off. Dip in the egg, then dredge in the flour mixture, pressing firmly to adhere.

Repeat the egg and flour dredging process for each piece. This double-dredge creates a thick, craggy crust that stays crispy. Place coated pieces on a wire rack and let rest for 15 minutes—this helps the coating set before frying.

Step 4: Deep-Fry to Golden Perfection

In a large heavy pot or Dutch oven, heat the 4 cups vegetable oil to 350°F. Use a deep-fry thermometer for accuracy. Fry the chicken in batches, being careful not to overcrowd the pot, for 12-15 minutes for dark meat and 10-12 minutes for drumsticks.

Turn occasionally for even browning. The chicken is done when the internal temperature reaches 165°F and the coating is deep golden brown. Drain on a wire rack set over paper towels to maintain crispiness.

Let rest for 5 minutes before serving. The coating should be shatteringly crisp while the meat remains juicy and tender throughout.

Make-Ahead Tips for This joanna gaines fried chicken

Overnight Marinating

For the most tender results, I always marinate my chicken overnight. The buttermilk penetrates deeply, ensuring every bite is juicy. Just whisk 2 cups buttermilk with 1 tbsp hot sauce and let the chicken soak for up to 12 hours. 💡

Prep the Dredge

You can mix your dredging ingredients the night before too. Combine 2.5 cups flour, 0.5 cup cornstarch, and all spices in an airtight container. Store at room temperature until ready to use.

Double-Dredge Early

For extra crispiness, I double-dredge the chicken in the morning and refrigerate it uncovered on a wire rack. This helps the coating dry slightly, creating a thicker crust. Don’t skip the 15-minute rest before frying.

Preheat the Oil

If frying for a crowd, preheat your oil to 350°F in advance. Use a heavy pot like Le Creuset for even heat distribution. I keep mine warm on the stove’s lowest setting until ready to fry.

Keep Warm in Oven

Finished batches stay crispy in a 200°F oven for up to 30 minutes. Place them on a wire rack to prevent sogginess. This lets you fry in batches without rushing. ✨

Reheat for Leftovers

To revive leftovers, spread pieces on a baking sheet and warm in a 375°F oven for 10-12 minutes. Avoid microwaving—it turns the coating soggy. Trust me, the oven method works every time.

Frequently Asked Questions