The Sunday standard: buttermilk-brined, double-dredged, shatter-crusted. Every rule here exists for a reason, and the reasons are audible.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Chicken Thighs — and drumsticks, bone-in
Cornstarch — the crunch insurance
4 steps
Method
1
Brine in salted buttermilk 4–24 hours — the acid tenderizes; the salt seasons to the bone.
480 min — timer available in cooking mode
2
Dredge in the seasoned flour-cornstarch, drizzling spoonfuls of buttermilk into the flour first and pressing the shaggy bits on — those craggy knuckles ARE fried chicken.
Why this works
Dredge, rest 10 minutes, and the coating fuses to the skin instead of flaking off in the oil.
3
Fry at 160–165°C in batches, turning occasionally, to deep gold and 74°C at the bone, 13–16 minutes. Guard the oil temperature — crowding drops it and pale, greasy chicken follows.
15 min — timer available in cooking mode
4
Rest on a wire rack (never paper towels — steam sogs the crust) 5 minutes. Salt the instant it lands.
5 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
Biscuits and honey
Slaw
Mash and gravy
Garnish
Fresh herbs added off the heat
A squeeze of lemon
Flaky salt
Taste map
Flavour profile
Sweet
1
Salty
3
Sour
1
Bitter
0
Umami
4
Heat
1
Per serving
Nutrition
720
kcal
46g
protein
48g
carbs
38g
fat
3g
fiber
520mg
sodium
Asked and answered
Questions
How do I know chicken is done?
An instant-read thermometer says 74°C at the thickest point, touching no bone. Visual backup: juices run clear, and the meat at the bone is no longer pink. Breasts get dry past 74°C; thighs actually improve up to 85°C as their collagen melts.
Why is my crust falling off?
Wet chicken into dry flour with no rest. Buttermilk-damp surface, firm pressing, and the 10-minute rest weld crust to skin.