There’s nothing quite like the crispy, golden-brown perfection of homemade buttermilk fried chicken. With its juicy interior ...

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Whisk the buttermilk and salt in a bowl until combined. Add the chicken pieces and mix until coated in the buttermilk. Cover and chill in the fridge for at least 4 hours, and preferably overnight.

Use tongs to flip chicken, and fry reverse side, about 5 minutes more. As chicken fries, place a baking rack on a baking sheet, and transfer fried chicken to rack. Once all chicken has fried ...

It's all about the coating if you want to achieve the crispiest, crunchiest fried chicken of all time. Here is Padma ...