I started playing with Matty Matheson–style cooking after a late-night craving went off the rails, and this fried chicken basically took over my kitchen. It was supposed to be a test, not a commitment.
It hits that Matty Matheson comfort food zone where bold Matty flavor combinations make absolutely no effort to behave. This is not a “have one piece” situation.
Now it’s a regular in my Matty’s weeknight dinners rotation and somehow always shows up when people come over. Plates come back empty, and no one remembers their manners.
Not affiliated with or endorsed by Matty Matheson. This is an independent, Matty-inspired original recipe developed with my own method and proportions.
Not affiliated with or endorsed by Matty Matheson. This is my own original recipe, inspired by his cooking style.
Pickle-Brined Extra Crunch Fried Chicken
EQUIPMENT (PAID LINKS)
- Large bowl or food-safe container
- Large resealable bags
- Large heavy pot
- Deep-fry thermometer
- Cooling rack
- Paper towels
Ingredients
- 2 whole chickens about 3 to 4 pounds each cut into pieces
- 4 cups pickle juice
- 3 cups buttermilk
- 2 tablespoons hot sauce
- 3 cups all-purpose flour
- 1 cup cornstarch
- 2 tablespoons kosher salt plus more for finishing
- 1 tablespoon freshly ground black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon sweet paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 14 cups canola oil or enough for 3 to 4 inches in the pot
- Lemon wedges for serving
- Hot sauce for serving
- White sandwich bread for serving
Instructions
- Brine the Chicken: Place the chicken pieces in resealable bags or a large container and pour the pickle juice over them. Make sure the chicken is mostly covered, adding a little more pickle juice if needed, then refrigerate at least 8 hours or overnight.2 whole chickens about 3 to 4 pounds each, 4 cups pickle juice
- Switch to Buttermilk: Drain off the pickle juice and pour the buttermilk over the chicken. Add the hot sauce, mix gently, and refrigerate at least 4 hours so the chicken stays tender and lightly tangy.3 cups buttermilk, 2 tablespoons hot sauce
- Build the Crunch Coating: In a large bowl, whisk together the flour, cornstarch, kosher salt, pepper, smoked paprika, sweet paprika, garlic powder, onion powder, cayenne, and coriander until evenly combined.3 cups all-purpose flour, 1 cup cornstarch, 2 tablespoons kosher salt plus more for finishing, 1 tablespoon freshly ground black pepper, 1 tablespoon smoked paprika, 1 tablespoon sweet paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon cayenne pepper, 1 teaspoon ground coriander
- Coat the Chicken: Pull the chicken from the buttermilk, letting the excess drip off, then press each piece firmly into the flour mixture so it’s fully coated. Set the coated chicken on a tray and let it rest 10 minutes so the crust sticks better.
- Heat the Oil: Pour the oil into a large heavy pot so it comes up 3 to 4 inches, then heat to 325°F over medium heat. Set a cooling rack over a baking sheet lined with paper towels.
- Fry Until Deep Golden: Working in batches, carefully lower the chicken into the oil and fry, turning occasionally, until deep golden and cooked through, about 13 to 15 minutes for white meat and 16 to 18 minutes for dark meat, aiming for 165°F in the thickest part of the white meat.14 cups canola oil or enough for 3 to 4 inches in the pot
- Drain and Season: Transfer the chicken to the rack and immediately sprinkle lightly with more kosher salt. Let it rest 5 minutes so the crust sets and the juices calm down.
- Serve Like You Mean It: Serve hot with lemon wedges, hot sauce, and slices of white bread to catch every last crunchy, spicy drip.Lemon wedges for serving, Hot sauce for serving, White sandwich bread for serving
Pickle-Brined Extra Crunch Fried Chicken: Things I Learned the Greasy Way
Read this before you start so you can skip the rookie mistakes and go straight to the part where people hover around your stove. These are the little things that save you from learning the hard way.
Don’t rush the soak just because you’re hungry
Yes, it smells amazing already. No, that doesn’t mean it’s ready. The long soak is what makes this chicken juicy instead of “pretty good but dry.” Future-you eating this will thank past-you for not cutting corners.
If your coating looks boring, it’s not thick enough
You’re not dusting antiques here. Really press the flour on and let the pieces sit a few minutes before frying so the crust grabs on. Craggly chicken is happy chicken.
The oil should feel a little intimidating
If you drop a tiny bit of flour in and it just floats sadly, walk away and give it another minute. Proper heat is the difference between crunchy and greasy. If the oil isn’t gently terrifying, it’s not ready.
Your stove is not a restaurant fryer and that’s okay
Crowding the pot drops the temperature fast, so fry in batches and pretend you planned it that way. Use the downtime to “quality check” a piece and protect it from everyone else. The cook always gets the first bite.
No buttermilk? No problem
Milk with a splash of vinegar or lemon juice works in a pinch, and yogurt thinned with a little water actually makes a great backup. This recipe is way more forgiving than it looks.
Season it the second it comes out
Hot chicken is basically a magnet for salt. Wait too long and it just sits there looking pretty instead of actually tasting better. This five-second move changes everything.
Leftovers are rare but powerful
If you somehow have extra, keep the chicken uncovered in the fridge so the crust stays firm, then reheat it in the oven or air fryer. Microwaving is how you turn greatness into sadness. Cold fried chicken is fine, reheated crispy chicken is elite.
The jam of fried chicken wisdom
You will get oil splatter, flour fingerprints, and probably one piece that cooks faster than the others. Accept it. If your kitchen doesn’t look slightly chaotic, you’re doing it wrong
