Original Recipe-style fried chicken

Ingredients

Chicken

• 1 whole chicken, jointed into 8 pieces (or 8 skin-on thighs/drumsticks)
• 500 ml buttermilk
• 2 tbsp hot sauce (optional)

Seasoned flour

• 300 g plain flour
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp celery salt
• ½ tsp mustard powder
• ½ tsp ground ginger
• ½ tsp white pepper
• ¼ tsp dried sage
• Oil, for deep frying (sunflower or peanut)

Method

1. Brine. Combine buttermilk and hot sauce. Submerge the chicken, cover, and refrigerate at least 4 hours (overnight is better).
2. Season. Mix all the seasoned flour ingredients together in a large bowl. Spread on a baking tray.
3. Dredge. Lift a piece of chicken from the buttermilk, let excess drip briefly. Press firmly into the seasoned flour, coating every surface. Rest on a wire rack for 10 minutes — this helps the crust set.
4. Double-dredge. Dip the floured piece back into the buttermilk, then back into the flour. Press again. This is the secret to that craggy crust.
5. Heat oil. In a deep pot or fryer, heat oil to 175°C.
6. Fry in batches. Lower pieces gently into the oil. Don’t crowd. Fry drumsticks/thighs 12–15 minutes, wings 8–10 minutes. Internal temp should hit 75°C.
7. Drain. Lift onto a wire rack (not kitchen paper). Rest 5 minutes before serving — the crust will stay crisp.

Tips

• The overnight brine is non-negotiable. Plain water = tough, bland chicken. Buttermilk = tender, seasoned, clingy crust.
• Rest the dredged chicken for 10 minutes before frying. The flour needs time to hydrate and stick properly.
• Fry in small batches. Crowding drops the oil temp and gives you greasy chicken.
• White breast meat dries out fastest — fry it 2 minutes less than dark meat, or skip it entirely and use only thighs/drumsticks for best results.