Next, when you’re ready to cook, remove the chicken from the fridge and let it sit at room temperature for about 15 minutes. In another bowl, whisk together the flour and cornstarch. This mixture will give the chicken that wonderful crispy coating we all love. Heat oil in your skillet over medium-high heat—enough to cover the bottom of the pan—until it’s shimmering. While the oil is heating, dredge each piece of chicken in the flour mixture, making sure to shake off the excess.
Once the oil is hot, carefully place the chicken in the skillet. Cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through. The smell that fills my kitchen at this stage is heavenly! After frying, transfer the chicken to a plate lined with paper towels to soak up any excess oil. Let it rest for a few minutes before serving to keep it juicy and tender!
Pro Tips for Best Results
I tested this chicken recipe three different ways to get the perfect level of tenderness and flavor. One of my favorite tips is to marinate the chicken overnight; the longer it sits in the buttermilk, the more flavorful and juicy it becomes. Don’t skip this step if you can help it!
Another trick I’ve learned is to keep an eye on the oil temperature. If it’s too hot, the chicken will brown too quickly and may end up raw inside; too cool, and the chicken absorbs more oil, losing that delicious crunch. A good frying temperature is about 350°F.
Lastly, I often sprinkle a little extra seasoning on top right after frying. A pinch of sea salt or some freshly chopped herbs like parsley or cilantro adds a great finishing touch that elevates the dish even more!
Common Mistakes to Avoid
One common mistake I’ve made in the past is not fully coating the chicken in the flour mixture. It’s crucial to ensure an even and generous layer—this helps lock in moisture while cooking. If you see any bare spots when you’re about to fry, just dredge it again in the flour mixture before placing it in the pan. (See the next page below to continue…)