Dinner Poultry Dishes Chicken Main Course Fried Chicken Super-Crispy Pan-Fried Chicken 4.8 (6) 3 Reviews Both juicy and deliciously crisp, this buttermilk-brined fried chicken is sure to be a hit. By Angie Mosier Angie Mosier Angie Mosier is an Atlanta-based photographer, food stylist, cookbook author, and culinary journalist with over three decades of experience. An expert on Southern cuisine, she is renowned for documenting Southern foodways and cooking through her writing and photography. Food & Wine's Editorial Guidelines Published on April 12, 2026 Save Rate PRINT Share Close Credit: Food & Wine / Photo by Brie Goldman / Food Styling by Annie Prost / Prop Styling by Addelyn Evans Active Time: 1 hr 15 mins Total Time: 9 hrs 15 mins Servings: 12 to 16 Jump to recipe Soaking the chicken in buttermilk for at least eight hours makes the meat tender, juicy, and flavorful.A teaspoon of cayenne pepper in the flour dredge adds a warm, subtle heat to the finished chicken.Pan-frying (instead of deep-frying) the chicken requires less oil and effort and means a much easier clean-up. Instead of deep-frying her chicken, food writer Angie Mosier prefers to pan-fry it, which makes it delightfully crunchy and moist without requiring quite so much oil. She loves to make her fried chicken for potlucks, and recommends sticking to the legs when feeding a crowd: "For a covered-dish dinner, there's nothing better than a tray of drumsticks, which are easy to eat standing up," she says. Tips for superior fried chicken For the crispiest chicken, hot oil is crucial: Too tepid and the coating will end up greasy and soggy. Start with an oil temperature of 350°F, and keep it at a minimum of 325°F when frying — a candy thermometer is helpful here. It's also important not to crowd the pan. To speed up the process, this recipe calls for pan-frying the chicken in two skillets simultaneously; each skillet will hold about a quarter of the chicken at a time, so you'll need to fry it up in two batches. Mosier also marinates the chicken overnight in buttermilk, which both flavors and tenderizes the meat. Fear of Frying? These 5 Golden Rules Deliver Crispy Results Every Time Notes from the Food & Wine Test Kitchen Plan to marinate the chicken for at least eight hours before frying — this step can make a big difference in the flavor and tenderness of the meat. Suggested pairing Crispy, juicy fried chicken needs a fairly substantial white wine as a partner. Look to Chardonnays from California's Santa Lucia Highlands — they're fruity and lush, but they also have a satisfying edge of acidity thanks to the cool breezes that blow in from the Monterey Bay. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 12 to 16 servings 16 pieces of chicken (preferably drumsticks and thighs) 6 cups buttermilk 3 cups all-purpose flour 4 teaspoons kosher salt 2 teaspoons freshly ground black pepper 1 teaspoon cayenne pepper 1 1/2 quarts vegetable oil, for frying Directions In a large bowl, toss the chicken with the buttermilk. Cover with plastic wrap and refrigerate the chicken for at least 8 hours or overnight. In a large, resealable plastic bag, combine the flour, salt, pepper, and cayenne. Set two large racks over rimmed baking sheets. Working in batches, drain the chicken, scraping off most of the buttermilk against the side of the bowl. Add the chicken to the bag, a few pieces at a time, and shake to coat completely. Transfer the chicken to the racks, pressing the flour to help it adhere as you remove the chicken from the bag. Pour 1 inch of oil into each of two large cast-iron skillets and heat to 350°F. Add about half of the chicken pieces to the hot oil, being sure not to crowd the skillet. Fry over moderate heat until the chicken is golden, crisp, and cooked through, 20 to 25 minutes; an instant-read thermometer should register 165°F for thighs or drumsticks and 160°F for breasts. Line the racks with paper towels and drain the chicken. Continue frying the chicken in batches, being sure the oil temperature stays at 325°F during frying. Serve warm or at room temperature. Make ahead The fried chicken can be kept at room temperature for up to four hours. Serve at room temperature or reheat in a low oven before serving. Originally appeared: February 2007 Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.