Full Fried Chicken Recipe

Prep chicken

If working from a whole chicken, cut into 8 pieces (2 breasts halved, 2 thighs, 2 drumsticks, 2 wings). Pat pieces dry with paper towels. Make 2–3 shallow slashes in meaty pieces (thighs, breasts) to help marinade penetrate.

In a large bowl or zip-top bag, combine buttermilk, kosher salt, sugar, ground black pepper, and hot sauce (if using). Stir until the salt and sugar dissolve.

Add the chicken pieces to the buttermilk mixture, ensuring each piece is submerged. Cover (or seal the bag) and refrigerate for at least 4 hours and up to 24 hours. Longer brine yields juicier meat and more flavor.

About 30–45 minutes before frying, remove chicken from the refrigerator and let it come close to room temperature for even cooking (no more than 30 minutes out if very warm kitchen).

In a large shallow bowl or rimmed sheet pan, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, dried oregano, freshly ground black pepper, and 1 tsp kosher salt. This is the dry dredge.

In a separate bowl, whisk the egg and milk together to make the wet binder.

Working one piece at a time: remove a chicken piece from the buttermilk (reserve marinade), allow excess to drip off, dip into the egg wash, then dredge thoroughly in the seasoned flour mixture, pressing the flour onto the surface to create a thick coating. For extra-crispy crust, double-dip: after the first dredge, briefly return to the egg wash and dredge again in the flour.

Place breaded pieces on a rack set over a sheet pan and let rest for 15–20 minutes. This helps the crust set so it won’t fall off during frying.

Pour oil into a deep, heavy skillet or Dutch oven to a depth of about 1 1/2 inches (or use a deep fryer). Heat over medium-high heat until the oil reaches 350°F (175°C). If you don’t have a thermometer, test with a small pinch of flour or a small piece of bread; it should sizzle and brown steadily but not burn.

Fry the chicken in batches—do not overcrowd the pan. Gently lower pieces into the oil, skin side down first if applicable. Maintain oil temperature between 325°F–350°F (160–175°C) as you fry. Cooking times will vary by piece: wings 7–9 minutes, drumsticks 12–15 minutes, thighs 13–16 minutes, breasts 14–18 minutes. Turn pieces halfway through for even browning. Internal temperature should reach 165°F (74°C) at the thickest part (use an instant-read thermometer).

As pieces finish, transfer to a wire rack set over a sheet pan to drain and keep crisp. Lightly season with flaky salt while still hot.

In a small skillet over medium heat, melt the butter. Add the sliced garlic and lightly toast until fragrant and golden—about 1 minute (do not burn). Add the sliced red and green chilies and sauté for 30–45 seconds to slightly soften and release heat. Add the chopped cashews and toss for another 30–45 seconds to bring out their aroma and toast them further. Remove from heat and stir in the lime juice.

Immediately spoon the warm chili-garlic-cashew mixture over the freshly fried chicken so some of the flavored oil and crushed bits cling to the crust. Sprinkle chopped cilantro and additional sliced fresh chilies to garnish if desired.

Serve the chicken hot, with extra lime wedges on the side. Leftover chicken will remain crisp if placed on a rack and kept in a low oven (200°F / 95°C) for up to 20 minutes while frying remaining batches.