National Fried Chicken Day (yes, it’s a thing) deserves more than a basic recipe.
That’s why Chef Chris Scott — a Top Chef Season 15 finalist — infuses the Southern-style version with whimsical flair. His brine swaps lemonade for sweet tea, adding brightness and cutting through the richness of the fry
The method is deliberate.
He also keeps the bone in for moisture, breaks the chicken down for even cooking and uses a vacuum seal to quickly drive flavor deep into the meat.
Then there’s the texture. A buttermilk soak tenderizes. A dredge of flour, cornmeal, cornstarch and baking powder builds a crust that fries up crisp, light and structured — not heavy.
Pro Fried Chicken Tips from Chef Chris Scott
- Start with bone-in chicken for better moisture and flavor.
- Fry breasts first if cooking mixed cuts — because they take longer.
- Maintain oil temperature at 325°F for even cooking.
- Cook to an internal temperature of 165°F.
- Finish with lemon zest and sea salt for a bright, final layer.
This method balances three key elements:
- Flavor — lemonade brine adds acidity and depth
- Texture — cornmeal and cornstarch create a crisp, structured crust
- Moisture — buttermilk tenderizes while bone-in cuts retain juiciness
It’s a professional approach to a familiar dish — one that translates directly from restaurant kitchens to home cooking. Programs like the Institute’s Culinary Arts training emphasize this progression: technique first, then repetition and refinement. The result isn’t just a better recipe — it’s a better process.
Ingredients
Brine
- ¼ cup granulated garlic
- ¼ cup onion powder
- 1 tablespoon ground cumin
- ½ cup salt
- 2 tablespoons sugar
- 1 cup hot sauce
- 1 cup fresh lemon juice
- 2 quarts cold water
Chicken + Coating
- 12 chicken drumsticks
- 1 quart buttermilk
- 4 cups all-purpose flour
- 1 cup cornmeal
- 3 tablespoons cornstarch
- 3 tablespoons baking powder
Directions
- Whisk brine ingredients until dissolved.
- Place chicken in bags. Pour brine over. Seal (or vacuum seal).
- Refrigerate 1–4 hours.
- Remove chicken. Transfer to a clean container.
- Cover with buttermilk. Rest 1 hour.
- Heat oil to 325°F.
- In second container, combine flour, cornmeal, cornstarch and baking powder.
- Remove chicken from buttermilk. Dredge in flour mixture.
- Fry in batches. Do not overcrowd.
- Cook 12 minutes or until golden and internal temp reaches 165°F.
- Drain and rest briefly before serving.
