It’s no surprise that nearly every meat-eating man, woman, and child has a mild obsession with fried chicken. That juicy meat, the crispy fried exterior, the explosion of flavors: it’s all just too perfect. But you don’t need to grab that red and white bucket, or order take out, if you want to fill your house with the smell of fried chicken. A few easy tips and tricks and you’ll be known as the host who always makes the best fried chicken. Be careful though, you might have a line of neighbors at your front door once the smell starts wafting down the street.


Things You’ll Need

3 pounds chicken drumsticks
2 tablespoons, plus 1 teaspoon kosher salt
2 cups buttermilk
1 large egg
1 tablespoon cornstarch
1 teaspoon paprika
1 teaspoon garlic powder
2 teaspoons chili powder
1 teaspoon black pepper
Oil for frying

Step 1: Salt the Chicken
Add the chicken to a large bowl or baking dish. Sprinkle with 2 tablespoons of salt. Cover and refrigerate for 2 hours, and up to 12.

Step 2: Combine the Wet Ingredients
In a large bowl whisk together the buttermilk and the egg

Step 3: Combine the Dry Ingredients
In a large bowl stir together the flour, cornstarch, paprika, chili powder, brown sugar, black pepper and remaining 1 teaspoon of salt.

Step 4: Dip Chicken in the Buttermilk
One at a time dip the chicken in the buttermilk until well coated. Remove and allow the excess to drip off.

Step 5: Coat in Flour
Add the buttermilk coated chicken to the dry ingredients, and toss until well coated.

Step 6: Re-dip in Buttermilk
Re-dip the chicken in the buttermilk.

Step 7: Re-flour
Add to the flour mixture, rolling to coat.

Step 8: Rest
Add to a wire rack over a baking sheet and allow coating to rest for 15 minutes.

Step 9: Heat the Oil
Heat 4 inches of oil in a pot over medium high heat until it reaches 350 degrees Fahrenheit on a deep fry thermometer.

Step 10: Fry
Fry the chicken, a few at a time, until golden brown and cooked through, about 12 minutes.


Step 11: Drain and Dry
Add to a wire rack over a baking sheet to drain and dry.