Ingredients

The Best-Ever Fried Chicken

  • 10 chicken thighs/drumsticks
  • Vegetable oil, for frying
  • Hot sauce, to serve
  • Slaw, to serve

Brine

  • 2 cups water
  • 1/2 cup light brown sugar
  • 1/2 cup salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • Zest of 1 lemon

Buttermilk Marinade

  • 2 cups buttermilk
  • 2 teaspoons salt
  • 2 teaspoons cayenne pepper
  • 2 teaspoons mustard powder
  • Freshly ground black pepper

Dredge

  • 3 cups flour
  • 5 teaspoons cornstarch
  • 1/2 cup dried polenta
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon mustard powder

Steps

The Best-Ever Fried Chicken

  1. Add the chicken pieces to the brine and leave covered in the fridge for 12 hours.
  2. Transfer chicken to the buttermilk mixture and marinate for 4 to 6 hours.
  3. Dredge chicken in the flour mixture.
  4. Transfer to a wire rack set over a baking tray and leave uncovered for at least 30 minutes up for 4 hours in the fridge.
  5. Heat a pot of oil or deep-fryer.
  6. Fry the chicken pieces in batches for 12 minutes.
  7. Remove from the oil, drain on paper towels and finish with a sprinkle of salt.
  8. Serve with hot sauce and slaw.

Brine

  1. Mix all the ingredients together until the sugar and salt have dissolved.

Buttermilk Marinade

  1. Mix all the ingredients together.

Dredge

  1. Mix all the dry ingredients together.