Why This Recipe Works

For the crispiest, crunchiest fried chicken ever, we started by submerging bone-in, skin-on parts in a brine made with salt, sugar, garlic powder, and cayenne pepper for at least 2 hours or up to 24 hours, enough time for the chicken to be seasoned by all the ingredients. Next, we made a dredge with cornstarch, flour, and seasonings and whisked buttermilk into a portion of the dredge to create a superthick batter. The flour helped the batter cling to the chicken, and the cornstarch let it fry up extracrunchy instead of greasy. Then, we gave the chicken a double dip: First we coated the pieces with the batter, and then we dipped it into the dredge to create a substantial, rugged coating. We gently fried the chicken until the white meat reached 145 degrees and the dark meat reached 160 degrees before letting the chicken sit for 20 minutes. During this brief rest, the meat coasted to the proper serving temperature and the crust cooled slightly and crisped up even more.

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Before You Begin

Use a Dutch oven that holds 6 quarts or more for this recipe. You can use any combination of bone-in chicken parts. We prefer breasts that weigh 12 to 14 ounces, thighs that weigh 6 to 8 ounces, and drumsticks that weigh 4 to 6 ounces. The cooking time depends on the size of the chicken piece and whether it is dark or white meat. If you’re using both white and dark meat, we recommend frying the white meat first to simplify checking for doneness. For the crunchiest, juiciest chicken, it’s important to remove it from the oil at an internal temperature that is lower than usual and rest it the full 20 minutes before serving; the chicken will continue to cook as it rests.

Instructions

for the brine

Dissolve 2 tablespoons sugar, 1½ tablespoons table salt, 1 tablespoon garlic powder, and ½ teaspoon cayenne pepper in 1 quart cold water in large container.

Add 4 pounds trimmed, bone-in chicken pieces to brine and refrigerate for at least 2 hours or up to 24 hours. (If using split chicken breasts, halve them crosswise on a diagonal.)

FOR THE DREDGE: Whisk together 2 cups cornstarch, 1 cup all-purpose flour, 4 teaspoons dried thyme, 1 tablespoon garlic powder, 1 tablespoon pepper, 2 teaspoons baking powder, 2 teaspoons onion powder, and ¼ teaspoon cayenne in large bowl until well combined.

Remove 1¼ cups (5 ½ ounces) cornstarch mixture. Transfer remaining mixture to baking pan for dredging chicken.

FOR THE BATTER: Return reserved cornstarch mixture to bowl and whisk in ⅔ cup buttermilk, 1 teaspoon table salt, and 1 teaspoon sugar until smooth batter forms (consistency should be that of extra-thick pancake batter).

Add peanut or vegetable oil to large Dutch oven until it measures 1¾ inches deep. (You’ll need around 2½ quarts oil.) Heat over medium heat to 340 degrees.

Place wire rack in rimmed baking sheet and set aside.

Remove chicken from brine, pat dry with paper towels, and add to batter; toss until evenly coated.

Use 1 hand to lift 1 piece of chicken from batter, allowing excess to drip back into bowl. Place chicken in dredge and, using your dry hand, cover with dredge until lightly but evenly coated. Shake to remove excess dredge and add to oil. Repeat until half of chicken has been added to oil (leave remaining chicken in batter).

Fry chicken, adjusting burner if necessary to maintain oil temperature between 305 and 315 degrees, until breasts register 145 degrees and drumsticks/thighs register 160 degrees, 10 to 18 minutes. Transfer chicken to prepared rack.

Return oil to 340 degrees and repeat with remaining chicken.

Let chicken rest for 20 minutes before serving.