Fried Chicken King Swain is a boldly seasoned, double-crusted fried chicken that delivers an ultra-crispy, crunchy exterior and juicy, tender meat inside. The secret lies in a buttermilk brine that tenderizes the chicken and a seasoned flour mixture with a touch of cornstarch for extra crunch. This recipe is a crowd-pleaser that works for weeknight dinners, game-day spreads, or any time you crave truly satisfying fried chicken.
Ingredients
- 1 whole chicken (about 4 lb / 1.8 kg), cut into 10 pieces (or 3 lb / 1.4 kg bone-in, skin-on chicken pieces)
- 2 cups (480 ml) buttermilk
- 1 tbsp (15 ml) hot sauce (such as Frank’s RedHot)
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (5 g) black pepper, divided
- 2 cups (250 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 tbsp (8 g) paprika
- 2 tsp (5 g) garlic powder
- 2 tsp (5 g) onion powder
- 1 tsp (2 g) cayenne pepper (optional, for heat)
- 1 tsp (2 g) dried thyme
- 1 tsp (2 g) dried oregano
- 4 cups (960 ml) peanut oil or vegetable oil, for frying
Instructions
- Brine the chicken: In a large bowl or zip-top bag, combine the buttermilk, hot sauce, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Add the chicken pieces, turning to coat. Cover and refrigerate for at least 2 hours, or up to 24 hours.
- Prepare the seasoned flour: In a large shallow dish or pie plate, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne (if using), thyme, oregano, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper.
- Dredge the chicken: Remove the chicken from the buttermilk, letting any excess drip off. Dredge each piece in the seasoned flour, pressing firmly to coat. Shake off excess and place on a wire rack. Let the coated chicken rest for 15 minutes (this helps the coating adhere).
- Heat the oil: In a large heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
- Fry in batches: Carefully place a few pieces of chicken in the hot oil, making sure not to overcrowd the pot (work in batches of 3-4 pieces). Fry for 12-15 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum for poultry).
- Drain and rest: Remove the chicken with tongs and drain on a wire rack set over a baking sheet. Let rest for 5 minutes before serving. Repeat with remaining chicken, allowing the oil to return to 350°F (175°C) between batches.
Tips
- Don’t skip the brine: The buttermilk brine is key to juicy chicken. If you’re short on time, aim for at least 1 hour, but 2-4 hours gives the best results.
- Use a thermometer: Maintaining oil temperature at 350°F (175°C) is crucial. Too hot and the outside burns before the inside cooks; too cool and the chicken absorbs oil and becomes greasy.
- Let it rest: After dredging, letting the chicken rest on a wire rack for 15 minutes helps the coating set and adhere better during frying.
- Substitution: No buttermilk? Mix 1 cup (240 ml) milk with 1 tablespoon (15 ml) lemon juice or white vinegar, let sit for 5 minutes, then use.
Serving Suggestions
Serve the fried chicken hot with classic sides like mashed potatoes, coleslaw, cornbread, or a simple green salad. It also pairs well with honey, hot sauce, or a creamy gravy for dipping.
Variations
- Spicy Nashville-style: Add 2 extra teaspoons of cayenne to the flour and brush the fried chicken with a mixture of hot oil and cayenne immediately after frying.
- Herb-crusted: Add 1 tablespoon of finely chopped fresh rosemary and 1 tablespoon of fresh thyme to the seasoned flour.
- Oven-baked: For a lighter version, bake the coated chicken on a wire rack over a baking sheet at 400°F (200°C) for 40-45 minutes, or until internal temperature reaches 165°F (74°C).
Storage and Reheating
Refrigerate leftover fried chicken in an airtight container for up to 4 days. To reheat, place on a wire rack over a baking sheet and warm in a 375°F (190°C) oven for 10-15 minutes, or until heated through and crispy. You can also reheat in an air fryer at 375°F (190°C) for 5-7 minutes. Avoid microwaving, as it will make the coating soggy.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts? Yes, but reduce the frying time to 8-10 minutes. Always check that the internal temperature reaches 165°F (74°C).
Why is my coating falling off? This usually happens if the chicken is too wet when dredged, or if the oil isn’t hot enough. Pat the chicken dry with paper towels before dredging, and make sure the oil is at 350°F (175°C).
Can I make this gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend and omit the cornstarch (or use arrowroot powder). The texture may be slightly different but still delicious.
How do I know the oil is at the right temperature without a thermometer? Drop a small cube of bread into the oil; if it sizzles and turns golden brown in about 60 seconds, the oil is around 350°F (175°C).
Can I marinate the chicken longer than 24 hours? While it’s safe to marinate up to 2 days, the texture may become mushy due to the acid in the buttermilk. Stick to 24 hours or less for the best texture.
What oil is best for frying? Peanut oil has a high smoke point and neutral flavor, making it ideal. Canola or vegetable oil also work well.
Related
- Calories in Grapes: A Full Nutritional Guide
- Chicken Tinola and Rice: Classic Filipino Soup
- Vienna Hot Dogs: How to Cook Them Perfectly
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).