Picnic Fried Chicken

Crispy Fried Chicken

This is the fried chicken I packed for Lunes de Quasimodo — crisp in the morning, still crisp by midday. No secrets, just method: a salt dry brine, a double dredge with baking powder, and time to let the coating set before frying. It cools beautifully, holds well for travel, and keeps its crunch hours later. Picnic-tested under olive trees.

Watch my video to follow along step-by-step.

Crispy Fried Chicken

Ingredients (Serves 4–6)

For the Chicken

• 1 whole chicken, cut into 10 pieces (about 3.5–4 lbs / 1.6–1.8 kg)

• 1 tablespoon sea salt (15 g), for dry brine

• Neutral oil for deep frying (e.g. sunflower or vegetable)

For the Dredging Station

• 2 cups (500ml) buttermilk
  (or 2 cups whole milk + 2 tablespoons apple cider vinegar (30 ml), rested 10 mins)

• 1 tablespoon (15ml) Piri Piri or Hot Sauce for added heat (to taste)

Flour Dredge

• 2½ cups (320g) all-purpose flour

• 2 teaspoons (8g) baking powder

• 1 tablespoon (10g) garlic powder

• 1 tablespoon (10g) onion powder

• 2 teaspoons (5g) ground white pepper

• 1 teaspoon (2g) ground black pepper

• 1 teaspoon (3g) pimentón de la Vera (smoked paprika)

• ½ teaspoon (1g) ground cumin

• ½ teaspoon (1g) ground ginger

• ½ teaspoon (1g) cayenne pepper (or to taste)

• 1 teaspoon (1g) dried thyme

• 1 teaspoon (1g) dried oregano

• ½ teaspoon (0.5g) dried marjoram

• 1 teaspoon (5g) sea salt (to taste)

Method

1. Dry Brine the Chicken

• Place chicken pieces on a wire rack over a tray.

• Sprinkle evenly with sea salt on all sides.

• Refrigerate uncovered for at least 8 hours, ideally overnight.

2. Prepare Buttermilk

• In a large bowl, whisk buttermilk with hot sauce.

• Use for dipping between dredgings.

3. Prepare Dredge

• In a large bowl, mix all dredge ingredients thoroughly.

• Set up a dredging station: one bowl with the flour dredge, one with the buttermilk.

4. Double Dredge

• Use one hand for wet, one for dry. Shake off excess marinade.

• Dredge chicken in seasoned flour, back into buttermilk, then again into flour. Press firmly for a craggy crust.

• Transfer coated pieces to a rack and let rest 10–15 minutes before frying.

5. Fry the Chicken

• Heat oil in a heavy pan to 325–350°F (165–175°C).

• Fry in batches without crowding. Turn once, cook until deep golden and internal temp reads 165°F (74°C).

• Drain on a wire rack, not paper towels.

6. Cool and Transport

• Let cool fully before loosely covering for travel. Do not seal while hot! Steam will ruin the crust.