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How to Make Matty Matheson’s Super-Crispy Fried Chicken

Matty Matheson knows how to treat a bird right: by brining it first in pickle juice and then in buttermilk, before showering it with a mix of nearly a dozen spices, dredging it in flour, and frying it to crunchy perfection.

Photo by Farideh Sadeghin

Photo by Farideh Sadeghin.

Like pizza, burgers, and election year politics, fried chicken has a way of steering people into fiercely held positions about the right and the wrong way to do things.

Beer batter? Buttermilk? Peanut oil or canola? The list of variables goes on and on.

And while there are many, many recipes out there that proclaim to be the "best" version of fried chicken, we're not going to fall into that trap.

This one, from our man Matty Matheson, we like to call "super-crispy fried chicken," because that's exactly what it is.

RECIPE: Super-Crispy Fried Chicken

Oh, and it's damn good, too.

Matty, a Canadian, might not have roots in the American South, but he knows how to treat a bird right: by brining it first in pickle juice (for up to three days) and then in buttermilk, before showering it with a mix of nearly a dozen spices, dredging it in flour, and frying it to crunchy, golden perfection.

Serve it with hot sauce, lemon wedges, and white bread. And don't forget to share it with your friends, and debate whether or not it's the best goddamn fried chicken you've ever had.