I normally use a mixture of flour and cornstarch, dredging the chicken twice (in buttermilk, then flour, then buttermilk, then flour again) but I have not been able to achieve a crust like the chicken below
Chicken – How to achieve a crust like this fried chicken
chicken
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Best Answer
I do not know about the chicken in the photo, it appears certainly crunchy, but not very appealing to me... anyway, the first dredging you do in buttermilk is useless: normally you have three phases for perfectly breading food for frying:
For juicier meat is better to marinate or brine it the night before for crispiness the frying temperature must be controlled and well kept at around 165°C