Fried Chicken Only Recipe

In a large bowl or pot, combine 6 cups water, 3 tbsp kosher salt, 2 tbsp granulated sugar, smashed garlic, peppercorns, and bay leaf. Stir until salt and sugar dissolve. Add ice if needed to cool the brine to room temperature.

Place the chicken pieces in the brine, fully submerged (use a plate to weigh down if necessary). Refrigerate for 1 to 4 hours. Do not brine longer than 4 hours for smaller pieces to avoid overly salty meat.

Remove chicken from brine, rinse briefly under cold water, and pat dry thoroughly with paper towels. Let rest at room temperature for 20–30 minutes before proceeding (or refrigerate, uncovered, for a crisper skin).

In a large bowl, whisk together 2 cups buttermilk and 1 tbsp hot sauce. Submerge dried chicken pieces in the buttermilk mixture. Cover and refrigerate for 1 to 4 hours (this tenderizes and adds flavor). If you brined and soaked, 1 hour is sufficient; do not soak more than 4 hours.

When ready to dredge, remove chicken from buttermilk, allowing excess to drip off but keeping a good coating of liquid.

In a shallow dish or rimmed baking sheet, whisk together 3 cups all-purpose flour and 0.5 cup cornstarch. Add 2 tsp kosher salt, 1 tsp black pepper, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp cayenne, and 0.5 tsp dried oregano. Mix thoroughly to distribute spices.

Working with one piece at a time, shake off excess buttermilk and press the chicken into the flour mixture, coating all sides. For extra-crispy double coating: after first coating, return the piece to the buttermilk briefly (5–10 seconds), then re-dredge in the flour mixture, pressing firmly to form a thick crust.

Place coated pieces on a wire rack set over a baking sheet and let rest for 15–20 minutes. This helps the coating adhere and dries the surface for crisper frying.

Pour about 2 inches oil into a heavy, deep skillet or Dutch oven (use enough to reach roughly halfway up the chicken pieces) — about 2 cups for a 10–12 inch skillet; adjust quantity for your pan. Attach a deep-fry thermometer if available.

Heat oil over medium-high heat until it reaches 325°F (163°C) for larger pieces; for smaller pieces you can aim 350°F (177°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily and rise to the surface.

Fry chicken in batches without crowding. Gently lower pieces into the oil, skin-side down first. Maintain oil temperature between 300–350°F (149–177°C): if it drops, raise heat slightly; if it rises, lower heat. Adjust burner as needed.

Cooking times: drumsticks and thighs about 12–15 minutes; bone-in breasts 12–18 minutes, depending on size. Turn pieces occasionally for even browning. Use an instant-read thermometer inserted into the thickest part without touching bone — target 165°F (74°C) internal temperature.

As pieces finish, transfer to a wire rack set over a baking sheet to drain (not paper towels, which will trap steam and soften crust). If pieces brown too quickly before reaching temperature, lower heat and cover loosely with foil to finish cooking in residual heat, or finish in a 350°F (177°C) oven for 5–8 minutes.

Sprinkle flaky sea salt and a little freshly ground black pepper over the fried chicken while still hot, if desired.

Let chicken rest 5 minutes, then serve immediately to preserve crispness.