Southern Fried Chicken Recipe

Make and chill brine

In a large bowl or pot, dissolve 3 tbs kosher salt and 2 tbs sugar into 6 cups warm water. Add smashed garlic cloves, peppercorns, and bay leaf. Stir, then cool to room temperature. Add 2 cups ice to chill quickly.

Brine chicken

Submerge the chicken pieces in the cooled brine, cover, and refrigerate for 1 to 4 hours (longer times yield more flavorful, juicier meat but do not exceed 8 hours for pieces). After brining, remove chicken, discard brine, and pat pieces very dry with paper towels.

Marinate in buttermilk

Place the dried, brined chicken in a large bowl. Whisk together 2 cups buttermilk, 1 tbs hot sauce (if using), 1 tsp salt, and 1 tsp black pepper. Pour over chicken so pieces are well coated. Cover and refrigerate for at least 2 hours or overnight (minimum 2 hours for tenderizing).

Prepare dredge

In a wide, shallow dish or bowl, whisk together 3 cups all-purpose flour and 1/2 cup cornstarch. Add 2 tsp salt, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp cayenne, and 1 tsp ground black pepper until evenly combined.

Dredge chicken

Remove one piece of chicken from the buttermilk, allowing excess to drip back into the bowl. Firmly press the piece into the flour mixture, ensuring full coverage; shake off excess. For extra-crisp double coating: after first dredge, dip back into buttermilk briefly, then dredge again into the flour mixture. Place coated pieces on a wire rack set over a sheet pan while you heat the oil.

Heat oil

Pour 3–4 cups (or about 1 liter) of vegetable or peanut oil into a large heavy-bottomed Dutch oven or deep skillet to a depth of about 2–3 inches. Attach a thermometer if available. Heat oil over medium-high heat until it reaches 325–350°F (163–177°C). If you don’t have a thermometer, test by dropping a pinch of flour into oil — it should sizzle steadily but not violently.

Fry chicken in batches

Working in batches (do not crowd the pot), gently lower pieces into the hot oil breast-side first. Maintain oil temperature between 300–350°F (149–177°C) — start slightly lower for larger bone-in breasts. Fry thighs and legs about 12–15 minutes, wings 8–10 minutes, and breasts 14–18 minutes depending on size. Turn pieces once halfway through cooking for even color. Use an instant-read thermometer inserted to the thickest part without touching bone; chicken is done at 165°F (74°C).

Drain and rest

Transfer cooked pieces to a wire rack set over a sheet pan to drain. Sprinkle lightly with fine sea salt and a little freshly ground black pepper while still hot. Let rest 5–10 minutes; resting also finishes carryover cooking and crisps the coating.

Garnish and serve

If desired, sprinkle chopped parsley over the chicken and serve with lemon wedges on the side. Serve hot with your choice of sides (mashed potatoes, coleslaw, biscuits).