Supercrunchy buttermilk fried chicken from Cook's Illustrated Magazine, May/Jun 2025 (page 15)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chicken brines 2-24 hours.

  • tbroeren on July 09, 2025

    Was excited to make this recipe. The double dip method using the buttermilk paste and a dry dredge really does add a lot of crispy bits however, my paste was too dry and I needed to add more buttermilk, which in the end, created a very heavy coating on the kitchen.. In addition, despite my brining the chicken for 24 hours, and adding a lot of extra garlic powder, onion powder, paprika, pepper and spices to the dredge, it just tasted bland. I think the ratio of flour/cornstarch to spices may be off, and there really isn't enough salt in the recipe.

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