Shatter-Crust Buttermilk Fried Chicken

By Sprig Originals ✓ · cooked up in Sprig

A whole cut-up chicken brined overnight in salty, hot-sauce-spiked buttermilk, dredged in double-seasoned flour, and shallow-fried in a deep cast-iron skillet. The oil temperature targets are exact for a reason: 350°F to drop, 300–325°F to hold, and a wire rack (never paper towels) so the crust stays audibly crisp all the way to the table.

Ingredients

• 3 1/2 lb whole chicken, cut into 8 pieces (or 3 1/2 lb mixed bone-in thighs and drumsticks)
• 2 cups buttermilk
• 2 tbsp kosher salt
• 1 tbsp granulated sugar
• 3 tbsp Louisiana-style hot sauce
• 1 tbsp sweet paprika
• 2 tsp garlic powder
• 1 tsp freshly ground black pepper

• 2 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tbsp kosher salt
• 1 tbsp sweet paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp freshly ground black pepper
• 1 tsp cayenne pepper
• 1 tsp baking powder

• 6 cups peanut or vegetable oil (about 1 1/2 in. deep in the skillet)
• 1/4 cup bacon drippings or shortening (optional, for flavor)
• flaky sea salt, for finishing
• hot sauce and dill pickle chips, for serving

Instructions

1. Brine the chicken: In a large bowl, whisk the buttermilk, 2 tablespoons kosher salt, sugar, hot sauce, 1 tablespoon paprika, 2 teaspoons garlic powder, and 1 teaspoon black pepper until the salt dissolves. Add the chicken pieces and turn to coat, then transfer everything to a large zip-top bag or covered container. Refrigerate at least 8 hours and up to 24 — 12 hours is the sweet spot.
2. Thirty minutes before frying, pull the chicken from the refrigerator and let it sit on the counter to take the deep chill off. Cold-from-the-fridge chicken drops the oil temperature too hard and cooks unevenly.
3. Make the dredge: In a wide, shallow bowl or baking dish, whisk together the flour, cornstarch, 1 tablespoon kosher salt, 1 tablespoon paprika, garlic powder, onion powder, 2 teaspoons black pepper, cayenne, and baking powder. Spoon in 3 tablespoons of the buttermilk brine and rub it into the flour with your fingertips until the mixture is shaggy with small clumps — those clumps become the craggy crust.
4. Set up two wire racks set inside rimmed baking sheets: one for dredged raw chicken, one for draining the finished chicken. Preheat the oven to 200°F and slide the draining rack setup in to warm.
5. Dredge: Lift a piece of chicken from the brine, letting the excess drip off for a few seconds (you want it wet, not dripping). Press it firmly into the seasoned flour, turning and packing the flour into every crevice, then shake off the loose excess and set it on the first rack. Repeat with all pieces and let them rest, uncovered, 15 to 20 minutes — the coating hydrates and glues itself to the skin so it won't slough off in the oil.
6. Heat the oil: Pour oil into a 12-inch cast-iron skillet or heavy Dutch oven to a depth of 1 1/2 inches (add the bacon drippings now if using) — the oil should come no more than halfway up the sides. Clip on a deep-fry or instant-read thermometer and heat over medium-high to 350°F, about 10 minutes.
7. Fry the dark meat first: Lay in the thighs and drumsticks skin-side down, leaving at least an inch between pieces — 4 pieces max per batch. The temperature will drop; adjust the burner to hold the oil between 300°F and 325°F. Fry undisturbed 10 to 12 minutes, until the underside is deep golden and releases easily, then turn with tongs and fry 8 to 12 minutes more.
8. Check for doneness with an instant-read thermometer in the thickest part, away from the bone: 175°F for thighs and drumsticks. Transfer to the warm draining rack in the 200°F oven and season immediately with flaky salt while the surface is still glossy.
9. Bring the oil back to 350°F, skimming out any loose crumbs with a slotted spoon, then fry the breasts and wings the same way: 8 to 10 minutes on the first side, 6 to 8 minutes on the second, holding 300–325°F, until the breasts register 160°F and the wings 170°F. Move them to the rack and salt right away.
10. Rest the chicken on the rack for at least 10 minutes before serving — the juices settle and the crust dries into that brittle, crackling shell. Never stack the pieces or set them on paper towels, which traps steam and softens the crust. Serve with hot sauce and pickles.

Chef's tips

Nutrition (per serving, estimated)

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