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The classics

Buttermilk Fried Chicken

Twice in the flour, a minute in between

Fried chicken loses its coating in the pan, not on the plate, and the fix is in the timing. Big Mama Pearl dredged twice with a full minute between, then let the pieces stand until the flour looked damp. Four hours in salted buttermilk before that, 325 in the oil after it, and a rack rather than paper at the end. Nine ingredients, six steps, and the longest resting time on this site.

Serves 4 · prep 20 min · cook 25 min · rest 4 hrs

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The ingredients

  • 8 chicken drumsticks
  • 3 cups buttermilk
  • 2 cups all-purpose flour
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tsp cayenne pepper
  • 2 tsp black pepper
  • 4 cups vegetable oil

How to make it

  1. Salt the buttermilk properly, then leave the drumsticks in it four hours at least, overnight if you can.
  2. Mix the flour with the paprika, the garlic powder, the cayenne and the black pepper.
  3. Lift each piece out dripping and press it into the flour hard, twice, with a minute between the two.
  4. Let the coated pieces stand ten minutes until the flour looks damp: that is what makes it stay on.
  5. Fry in the vegetable oil at 325 °F, six pieces at a time, twelve to fourteen minutes, turning once.
  6. Drain on a rack, never on paper, or the bottom goes soft while the top is still crisp.

What makes the difference. Twice in the flour, with a minute in between. She said the first coat is for the chicken and the second is for the crunch.

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