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Crispy Fried Chicken (Water vs. Buttermilk Dredge Comparison)

Recipe by Food & Wine on InstagramAdded 10 November 2026.

10 minutes to prep, 15 to cook. A side‑by‑side test of two fried‑chicken dredges—one using water and the other using buttermilk—to see which yields a crispier, juicier result. The method shows simple dipping, flour coating, and deep‑frying at 350°F, perfect for a quick kitchen experiment.

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Method

Water Dredge

  1. Dip raw chicken pieces in water for about 20 seconds.

  2. Coat the water‑dipped chicken in flour, ensuring an even coating.

Buttermilk Dredge

  1. Pour whole buttermilk into a bowl.

  2. Dip raw chicken pieces in the buttermilk.

  3. Coat the buttermilk‑dipped chicken in flour, ensuring an even coating.

  1. Heat cooking oil to 350°F (350°F).

  2. Oil temperature is 350°F (350°F) for frying.

  3. Fry the flour‑coated chicken pieces in the hot oil until golden brown, using tongs to submerge and turn as needed.

  4. Remove fried chicken from oil and drain on a wire rack.

  5. Compare the two batches for color, crispness, and texture.

Tips while you cook

Even Flour Coating
After dipping, coat the chicken thoroughly in flour before frying.
Maintain Oil Temperature
Heat the oil to 350°F and keep it at that temperature while frying.
Drain Properly
Remove fried chicken and let it drain on a wire rack.
Compare Batches After Draining
Taste and assess color, crispness, and texture once both batches are drained.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Food & Wine’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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