From Kitchen in the Shire.

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.

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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

🧂 INGREDIENTS
Spice Mix
1 tsp (2g) Black Pepper
1 tBsp (7g) Paprika
2 tsp (6g) Garlic Powder
2 tsp (2g) Oregano
½ tsp (1g) Cayenne

Brine
2 tBsp (36g) Salt
2 cups (475ml) Buttermilk
3½–4 lbs (1.6–1.8kg) Chicken Thighs, bone-in, skin-on

Dredge
2–3 cups (240–360g) All Purpose Flour

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