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A dry rub, not buttermilk brine, is the secret to this flavorful fried chicken dinner.
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The egg-enriched buttermilk mixture makes for an especially crunchy and craggy coating. This recipe is from Buxton Hall, one of the Hot 10, America’s Best New Restaurants 2016.
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I've worked on my fried chicken for many years, researching every recipe that I could lay my hands on, from early antebellum instructions to the Kentucky Colonel's secret technique. This recipe uses five fats, and each one contributes to the flavor of the result.
To do the chicken right, you need an old black cast-iron skillet with a lid. Sure, you can make it in a deep fryer (like we do at the restaurant), but I prefer the old-fashioned way, which is nearly impossible to pull off in a restaurant. The skillets take up so much stove space that you can't make more than ten orders at a time. So this isn't the fried chicken you're going to eat at Husk. This is the way grandmas cook fried chicken in the South, and it's the way everyone should be making fried chicken at home.
This recipe takes a lot of time and attention, way more than most conventional approaches (the chicken must be brined for 12 hours, so plan ahead). But it's good. Be sure to ask your butcher for the chicken skins to render for fat and to save the cooking fat, which makes mighty fine gravy. I've thrown that recipe in here too, to complete the meal just like my grandma would have.
Recipes
This recipe was given to me nearly thirty years ago by Garnet McCollum, a North Carolina farm woman I profiled for Family Circle magazine. In that article, I featured about a dozen favorite family recipes, among them her superb fried chicken. I cannot improve upon it. Once salted, this chicken is refrigerated overnight, so you must begin the recipe a day ahead. Note: Back when I interviewed Mrs. McCollum, chicken breasts weren't D cup in size. Now that they are, I suggest that you halve each breast crosswise so that the chicken cooks more evenly.
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It took poet Kwame Alexander twelve tries to recreate his late mother’s perfectly crispy-juicy fried chicken. Luckily, he wrote down the recipe for you.
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Pat: When I was growing up in the South, there were “soul food” restaurants on every corner. I mean every corner. And there was one entrée served in all those restaurants, and that, of course, was fried chicken. Gina: To this day, in spite of our occasional diets, fried chicken is one menu item that is hard to resist. It has been and always will be one of our weaknesses. But it’s one we can live with. When you’ve had a bad day at work, there’s something about coming home to a good piece of fried chicken. It’s a Southern tonic: a feel-good, make-it-all-better food. Pat: We coat the chicken in dry spices first. This allows an incredible flavor to penetrate and permeate the meat. Then the chicken is double-dipped in buttermilk and seasoned flour to create a crispy, flavorful crunch. I promise you lip-smackin’ good fried chicken with this Neely favorite. It’s one of those dishes that partygoers love and are still talking about the next day.
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Recipes
These 17 recipes for fried chicken are so crispy, so juicy, so flat-out tasty, you won’t believe you made it yourself.
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From Vietnam to India to Italy to Mexico—and beyond—we've got tons of recipes for fried chicken, and the appropriate side dishes
Recipes
This is the best fried chicken, ever. There I said it. If it's not, then I want to try yours.
I started paying attention to fried chicken in a serious way when I began work on the book Ad Hoc At Home. Ad Hoc is Thomas Keller's Napa Valley restaurant devoted to family meals. It offers one family meal each night, and everyone eats it. The fried chicken is so popular that it is served twice a week. Chefs Jeff Cerciello and Dave Cruz have tried all kinds of methods, mainly centering on the best crust. They decided that the trio of flour, buttermilk, and flour is best, and I agree. But the key here is the brine. Salt keeps the chicken juicy and seasoned, and also helps pull the rosemary deep into the flesh. So even after the rapture from eating the crust has passed, the flavor of the chicken holds you.
This brine, like all brines flavored with aromatics, is best when you bring the ingredients to a simmer in all the water. But if you're like me, sometimes you'll be caught short and need to hurry things along. If you have a scale, you can bring half the water to a simmer with the other brine ingredients, let the aromatics steep for 20 minutes. Measure the remaining water as ice and pour the brine over the ice. Or simply combine the brine with cold water.
Because so few people make fried chicken at home, I like to serve it to friends. Happily, it's a great do-head dish; the chicken will keep well for a couple of hours. You can fry it and then keep it on a rack in a 250°F/120°C/gas 1/2 oven until you need it. If you have a convection oven, use that feature to keep the crust crisp. The thighs will become delectably tender given the extra time in the low heat. Serve on a platter garnished with branches of deep-fried rosemary and grated lemon zest.
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When making air-fryer fried chicken, a wet batter proves difficult. Coat the chicken in flour means it can hold a buttermilk marinade in the machine.
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You can double or triple this recipe, although you probably won’t need to increase the egg mixture until the recipe is quadrupled.
Articles
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Culture
Come on in, the peanut oil's just fine
Rachel Sanders
Culture
"The crust is where the men and the boys separate. It shouldn't shatter; your tablecloth shouldn't be full of chicken crust after that first bite." --Kelly English, chef, Restaurant Iris
Bon Appétit
techniques
From skipping the brine to using the wrong oil, these common mistakes will ruin your fried chicken. Avoid them to make the crunchiest, juiciest bird ever
Rochelle Bilow
techniques
How to make fried chicken, according to chef Dale Talde. There will be kimchi.
Carey Polis
techniques
Watch chef Jeff McInnis brine and skillet-fry a chicken just the way he does at his restaurant Yardbird, in Miami
Matt Duckor
Videos
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Chef Eric Huang of NYC’s Pecking House shows how to make the ultimate fried chicken sandwich. Using a buttermilk brine with MSG and five-spice, a double-fry method, and crispy chicken thighs dunked in special Pecking House chili oil, this sandwich delivers maximum crunch and juiciness.
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Chef Junghyun Park of Atoboy’s in NYC joins Bon Appétit to show how he makes perfect Korean Fried Chicken. Crispy on the outside and juicy on the inside, Park uses a double-fry technique and a fermented jalapeño marinade. From achieving a crunchy texture with rice flour batter to achieving bold flavor with gochujang and Korean sauces, these chef-level techniques will completely upgrade how you make Korean fried chicken at home.
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Today, Bon Appétit meets chefs Lucas Sin and Eric Sze just outside Taipei to taste some of Taiwan’s best clay-oven-roasted chicken. Using a time-honored vertical spit roasting technique and only a simple salt seasoning, these chickens are slowly cooked to achieve that perfect golden crisp. The result? Juicy, flavorful chicken with irresistibly crispy skin, served whole and ready to be devoured with your hands.
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Bon Appétit’s Jesse Szewczyk shows how to get the most out of your oven with three sheet pan dinners designed for every rack. Learn how to use the bottom rack for crispy, oven-fried chicken parm, the middle rack for perfectly roasted gnocchi with sausage and broccoli rabe, and the broiler for smoky, charred shawarma-spiced chicken. Use Jesse’s tips and techniques to unlock your oven’s full potential and make your weeknights a little easier.
Feeling inspired? You can follow these recipes here:
Chicken Parm: https://weigt-finish.today/recipe/a-really-big-chicken-parm
Sheet Pan Gnocchi: https://weigt-finish.today/recipe/sheet-pan-gnocchi-spicy-sausage-broccoli-rabe?_sp=36d48b46-a52f-431b-9818-bb9820bd4945.1786372123359
Chicken Shawarma: https://weigt-finish.today/recipe/sheet-pan-shawarma-spiced-chicken
Discover more of Chef Skylar's recipes here: https://diningwithskyler.com/
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Chris Morocco spent two entire days frying chicken in the Bon Appétit Test Kitchen—but came away with the perfect crispy fried chicken sandwich recipe.
Try Chris' Gochujang Glazed Fried Chicken Sandwich recipe for yourself: https://bonappetit.com/recipe/gochujang-glazed-fried-chicken-sandwich
Try Chris' Gochujang Glazed Fried Chicken Sandwich recipe for yourself: https://bonappetit.com/recipe/gochujang-glazed-fried-chicken-sandwich
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Learn how to make French roast chicken with Chef Alexia Duchêne. This classic poulet rôti recipe is a fundamental of French home cooking, pairing crispy golden chicken with roasted vegetables, garlic confit butter, and a rich white wine sauce. Master essential techniques like trussing a chicken, building flavor with compound butter, roasting for perfectly crisp skin, and creating a restaurant-quality sauce so you can deliver juicy, flavorful results at home.