Fried Chicken Recipe

Trim and brine/marinate

Pat the chicken pieces dry with paper towels. If any pieces are very large, halve them so pieces are similar size. Sprinkle 1 tsp kosher salt and 1/2 tsp black pepper over the pieces. Place chicken in a large bowl or zip-top bag.

Marinate in buttermilk

In a separate bowl, whisk together the buttermilk, hot sauce, and the remaining 1 tsp kosher salt and 1/2 tsp black pepper. Pour the buttermilk mixture over the chicken, fully submerging. Cover (or seal) and refrigerate for at least 4 hours or overnight. The buttermilk tenderizes and seasons the meat; hot sauce adds a subtle tang.

Make the seasoned flour

In a wide, shallow dish (a rimmed baking sheet or large plate works), whisk together the flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne (if using), 2 tsp kosher salt, and 1 tsp black pepper until evenly combined.

Dredge the chicken

Remove one piece of chicken from the buttermilk, letting excess drip back into the bowl. Press and turn the piece into the seasoned flour to coat completely, pressing the flour onto the skin and in crevices to form a good crust. Shake off excess and place on a wire rack set over a sheet pan. Repeat for all pieces. For an extra-crisp double coating (optional): after first dredge, briefly return the pieces to the buttermilk (10–20 seconds) and then dredge again in the flour mixture. Let coated pieces rest on the rack for 15–20 minutes to help the crust adhere.

Heat the oil

Pour oil into a heavy, deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (enough to come halfway up chicken pieces). Heat over medium-high until a deep-fry thermometer reads 325–350°F (160–175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily without smoking.

Fry the chicken

Working in batches (do not overcrowd), gently lower chicken pieces into the hot oil skin-side down. Maintain oil temperature between 300–325°F (150–160°C) for bone-in pieces to cook through without burning the crust. Fry for about 12–15 minutes per batch, turning once halfway through, until crust is deep golden brown and an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). Adjust heat as needed between batches. Larger pieces may need 16–18 minutes.

Drain and rest

Using tongs, transfer fried chicken to a wire rack set over a sheet pan to drain for 5–10 minutes. This keeps the crust crisp and lets the juices redistribute.

Finish (optional)

If desired, melt 1 tablespoon butter and brush lightly over the hot chicken for extra richness, or squeeze lemon wedges over before serving for brightness.