This Southern fried chicken starts with a bold brine, gets a buttermilk hot sauce soak, then fries up crispy with a Durtty Bird seasoned crust.

Ingredients

For the Chicken and Brine

• 1 whole chicken, 4 to 5 pounds, cut into 8 to 10 pieces
• 1 cup Uncle Dibbz Top of the Line Brine
• 1 liter cold water, plus more as needed to fully cover chicken

For the Buttermilk Soak

• 2 quarts buttermilk
• 1/2 cup hot sauce
• 1/4 cup Uncle Dibbz Durtty Bird Rub

For the Flour Coating

• 4 cups all purpose flour, plus up to 2 cups more if needed
• 1/4 cup Uncle Dibbz Durtty Bird Rub

For Frying

• 1 gallon peanut oil, or enough to fill your pot no more than halfway

Instructions

1. Cut the chicken into 8 to 10 pieces. If using already cut chicken, skip this step.
2. In a large food safe container or brining bag, mix Uncle Dibbz Top of the Line Brine with cold water. Add chicken and make sure every piece is fully covered. If you need more liquid, mix more brine solution at the same ratio. Refrigerate for at least 4 hours or overnight.
3. Remove chicken from the brine, rinse off excess brine, and pat completely dry with paper towels. This helps the coating stick and keeps the oil from popping too much.
4. In a large bowl, mix buttermilk, hot sauce, and Uncle Dibbz Durtty Bird Rub. Add chicken and soak for 30 minutes.
5. In a large mixing bowl or deep baking dish, combine flour and Uncle Dibbz Durtty Bird Rub.
6. Remove chicken from the buttermilk mixture, letting the excess drip off. Coat each piece evenly in the seasoned flour, pressing the flour into the chicken so it sticks.
7. Place coated chicken on a wire rack or sheet pan and let it rest for 15 to 20 minutes. This helps the breading hydrate and stay attached while frying.
8. Heat peanut oil to 350°F in a large heavy bottomed pot or Dutch oven. Do not fill the pot more than halfway.
9. Fry chicken in batches, 2 to 3 pieces at a time. Keep the oil between 325°F and 350°F while frying.
10. Wings usually take 8 to 10 minutes. Breasts usually take 12 to 14 minutes. Thighs and drumsticks usually take 14 to 16 minutes, depending on size.
11. Chicken is safe when the thickest part reaches at least 165°F. For the best texture, dark meat is even better around 175°F to 180°F.
12. Transfer fried chicken to a wire rack and rest for 5 to 10 minutes before serving.

Watch the Recipe Video

Recipe Notes

• For extra crispy chicken, do not skip the 15 to 20 minute rest after breading.
• If the flour starts clumping too much while coating, add a little more fresh flour to the bowl.
• Use a wire rack instead of paper towels after frying so the crust stays crisp.
• Peanut oil works great for frying, but any neutral high heat frying oil can work.