Sussex County Fried Chicken
Buttermilk-soaked fried chicken with a crackling crust, from the county that became a national center of the modern broiler chicken industry. This home-style version leans on a long buttermilk soak and a double dredge for extra crunch.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Deep skillet or Dutch oven
- •Wire rack
- •Meat thermometer
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 30
- carbs
- 24
- protein
- 38
- calories
- 520
Instructions
- 1
Mix the buttermilk and hot sauce in a large bowl or bag. Add the chicken and soak for at least 4 hours or overnight.
- 2
In another bowl, stir together the flour, paprika, garlic powder, cayenne, salt, and pepper.
- 3
Take chicken from the buttermilk and let excess drip off. Coat it completely in the flour mixture.
- 4
Dip chicken quickly back into the buttermilk. Coat it in the flour mixture a second time for a thicker crust.
- 5
Let the coated chicken sit on a wire rack for 10 minutes.
- 6
Heat the oil in a deep skillet to 325-350°F.
- 7
Fry chicken in batches for 12-15 minutes, turning occasionally. Cook until deep golden brown and the inside reaches 165°F.
- 8
Drain the chicken on a wire rack. Sprinkle with a pinch more salt while hot.
Chef's tips
Let the coated chicken rest for 10 minutes before frying so the crust sticks better and stays thick.
Storage
Refrigerate leftovers up to 3 days in an airtight container.
Reheating
Reheat in a 375°F oven for 15 minutes to restore crispness; avoid microwaving.
Common mistakes to avoid
- •Frying at too high heat, which burns the crust before the chicken cooks through
- •Skipping the buttermilk soak, which leaves the meat less tender
Serving suggestions
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