What is the secret to making buttermilk fried chicken that is incredibly juicy on the inside with a crunchy, craggy crust?

Question

What is the secret to making buttermilk fried chicken? Learn how to get an incredibly juicy interior with a crunchy, craggy crust.

Answer 1

The secret to juicy buttermilk fried chicken with a craggy crust lies in a proper buttermilk marinade, a seasoned flour dredge with cornstarch or baking powder, and maintaining the correct oil temperature during frying.

Detailed Explanation:

Achieving perfectly fried chicken requires a multi-step process focused on moisture retention and crust development. Here's a breakdown:

1. Buttermilk Marinade: Buttermilk tenderizes the chicken and adds moisture. Marinate the chicken pieces for at least 4 hours, or preferably overnight, in buttermilk seasoned with salt, pepper, garlic powder, and onion powder. The acidity in the buttermilk helps break down the proteins, resulting in a more tender and juicy interior.

2. Double Dredge: The dredge is crucial for the crust. Use a mixture of all-purpose flour, cornstarch (or baking powder), and your favorite seasonings (paprika, cayenne pepper, garlic powder, onion powder, dried herbs). Cornstarch helps create a lighter, crispier crust, while baking powder adds lift and airiness. A double dredge involves coating the chicken in the flour mixture, then dipping it back into the buttermilk, and then coating it again in the flour mixture. This creates a thicker, craggier crust.

3. Oil Temperature: Maintain a consistent oil temperature of around 325°F (163°C). If the oil is too hot, the outside will burn before the inside is cooked. If it's too cold, the chicken will absorb too much oil and become greasy. Use a deep-fry thermometer to monitor the temperature. Fry in batches to avoid overcrowding the pot and lowering the oil temperature.

4. Resting: After frying, place the chicken on a wire rack to drain excess oil. This allows the crust to stay crispy instead of becoming soggy from sitting in its own oil.

Pro Tip:

Don't overcrowd the frying pan! Frying in batches ensures the oil temperature remains consistent, leading to evenly cooked and crispy chicken. Overcrowding lowers the oil temperature, resulting in soggy, greasy chicken.