Fried Recipe

Prep chicken

Trim any excess fat from the chicken thighs and pat pieces dry with paper towels. Cut into roughly 1 to 1 1/2-inch bite-sized pieces for even frying.

Marinate

In a medium bowl whisk together the 1/2 cup buttermilk and the large egg until smooth. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 20 minutes and up to 2 hours to tenderize and help coatings adhere.

Make seasoned dredge

In a shallow wide bowl or plate combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp cayenne (if using). Whisk thoroughly to distribute seasonings.

Prepare wet-dry dredge system

In a separate shallow bowl mix the 3 tbs flour, 2 tbs cornstarch, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. This small bowl serves as an initial dusting to help the egg-buttermilk cling (optional). Remove the marinated chicken from fridge and let excess marinade drip off before dredging.

Dredge chicken

Working in batches, lightly toss each piece first in the small dusting mixture (if using), then dip into the wet marinade again if necessary, then press and coat thoroughly in the larger seasoned dredge. Shake off excess flour and place on a wire rack while you heat oil. For extra crispiness, double-dip: return dredged pieces briefly to the wet and then coat again in the dry mix.

Heat oil

Place a heavy-bottomed skillet or Dutch oven over medium-high heat and add enough neutral oil to come about 1 to 1 1/2 inches up the side (about 2 cups for a 10-inch pan). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of dredge into the oil — it should sizzle and rise to the surface.

Fry in batches

Fry the chicken in a single layer without crowding the pan, 4–6 pieces at a time depending on pan size. Cook for 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature around 325–350°F; lower if browning too quickly, raise if it drops too much.

Drain and rest

Use a slotted spoon or spider to transfer fried pieces to a wire rack set over a baking sheet (do not use paper towels directly under chicken or it will steam and lose crispness). Sprinkle lightly with a pinch of salt while still hot. Let rest 3–5 minutes before serving to finish cooking and crisp up.

Transfer the fried pieces to a serving plate, squeeze lemon wedges over them if desired, sprinkle with chopped parsley, and serve with hot sauce or your preferred dipping sauce on the side.