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.
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