Crust That Clings… And a Spice Mix You’ll Want to Steal

A golden crust that actually stays on… chicken that crunches, then drips… and a buttermilk soak that makes it all taste like your Mawmaw whispered the secret in your ear. Renee’s fried chicken has just three steps — soak, coat, fry — and today, you’ll learn every last one. Grab the printable recipe card: 👉https://www.kitchenintheshire.com/pub... As an Amazon Associate, I earn from qualifying purchases. Shop my kitchen tools: 👉https://amzn.to/3ZFdl4B This starts with a spice mix that hits you high and low. Black pepper, cayenne, garlic, paprika — all mixed into buttermilk for a proper overnight soak. Then it’s dredged in flour, fried in lard, and rested until the crust sings when you press it. No egg wash. No guesswork. Just rhythm and heat. 🎙 Voiceover by Damon Webb ⏱ TIMESTAMPS: 00:00 - Intro. 00:59 - The Spice Mix 01:57 - The Chicken and the Brine 05:04 - How to dredge and coat 07:06 - How to fry the chicken in oil 09:57 - Close ups of finished chicken and taste test #friedchicken #southerncooking #kitchenintheshire #buttermilkchicken #heritagecooking #crispychicken #castironskillet #friedchickenrecipe #southernfriedchicken #chickenrecipes #soulfood #buttermilkfriedchicken