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Crispy golden-brown buttermilk fried chicken breasts with a craggy seasoned crust
Cole

Cole’s Fried Chicken

Crispy, golden-brown buttermilk fried chicken breasts with a craggy seasoned crust.
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Servings: 4
Ingredients Method

Ingredients
  

Buttermilk Marinade
  • 4 chicken breasts
  • 2 cups buttermilk
  • 2 teaspoons kosher salt
  • 2 teaspoons garlic powder
  • 1 teaspoon hot chili powder such as serrano or cayenne
Flour-Based Wet Batter
  • 1 cup all-purpose flour
  • 1 cup buttermilk fresh or ladled from the marinade
  • 1 large egg
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
Final Dredge
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon oyster mushroom powder optional
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper optional
  • 1 1/2 to 2 teaspoons baking powder
  • 2 to 3 tablespoons buttermilk from the marinade or fresh

Method
 

Buttermilk Marinade
  1. Whisk together the buttermilk, kosher salt, garlic powder, and hot chili powder in a large bowl.
  2. Add the chicken breasts and coat completely.
  3. Cover and refrigerate for at least 1 hour. Overnight is best for deeper flavor.
Make the Wet Batter
  1. Whisk together the flour, kosher salt, garlic powder, smoked paprika, and black pepper in a medium bowl.
  2. In a separate bowl, whisk the egg and buttermilk until smooth.
  3. Pour the egg-and-buttermilk mixture into the dry ingredients.
  4. Whisk until smooth and pancake-like. The batter should cling to the chicken but still drip slowly.
  5. If the batter is too thick, add a splash of buttermilk or water.
  6. If it is too thin, whisk in a little more flour.
Prepare the Final Dredge
  1. Whisk together the flour, cornstarch, kosher salt, smoked paprika, garlic powder, optional oyster mushroom powder, black pepper, optional cayenne, and baking powder in a large shallow bowl.
  2. Just before coating the chicken, drizzle 2 to 3 tablespoons of buttermilk into the dredge.
  3. Toss with your fingers to form small flour clumps for a craggier crust.
Coat and Fry the Chicken
  1. Remove chicken from the marinade and pat lightly with paper towels. The chicken should still be moist but not dripping.
  2. Butterfly and flatten thick chicken breasts, or gently pound them to an even thickness.
  3. Dip each chicken breast fully into the wet batter.
  4. Let the excess batter drip away for a couple of seconds.
  5. Transfer the chicken to the final dredge.
  6. Toss and press the flour mixture firmly onto all sides, making sure the flour clumps stick.
  7. Shake away only loose excess flour.
  8. Transfer coated chicken to a wire rack.
  9. Rest the chicken for 10 to 20 minutes so the coating can hydrate and set.
  10. Heat neutral oil to 340 to 350°F.
  11. Fry 1 to 2 pieces at a time without crowding the pan.
  12. Fry until deep golden brown and the thickest part reaches 165°F, about 6 to 10 minutes depending on thickness and oil temperature.
  13. Drain on a clean wire rack rather than paper towels.
  14. Rest fried chicken for 5 to 10 minutes before slicing or serving.
Notes
  1. For extra heat, use the optional cayenne in the final dredge and a hotter chili powder in the marinade.
  2. Do not skip the wire-rack rest before frying or after frying; it helps preserve the crunchy coating.
  3. Oyster mushroom powder adds savory depth but is optional.
  4. Serve as a fried chicken dinner or use the breasts for sandwiches with toasted buns, pickles, slaw, mayonnaise, or hot sauce.