Fried Chicken Recipe

Trim and season

Pat chicken pieces dry with paper towels. Place in a large bowl or resealable bag.

Whisk together buttermilk, hot sauce, garlic powder, onion powder, kosher salt and black pepper in a bowl until combined. Pour over chicken so pieces are fully submerged. Cover or seal.

Refrigerate at least 4 hours, preferably overnight (8–12 hours) to tenderize and flavor the meat.

While the chicken marinates (can be done the same day), combine vinegar, water, sugar, kosher salt and red pepper flakes in a small saucepan. Bring to a gentle simmer just until sugar and salt dissolve, about 1–2 minutes. Remove from heat and let cool slightly.

Place sliced cucumber and red onion in a jar or bowl. Pour warm brine over the vegetables, press down so submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes. Best if refrigerated 2+ hours before serving.

In a shallow wide bowl or baking dish, whisk together flour, cornstarch, paprika, smoked paprika, onion powder, garlic powder, cayenne, kosher salt and black pepper until well combined.

Set up a dredging station: take the marinated chicken out of the buttermilk (allow excess to drip off; do not pat completely dry). Place chicken pieces in the flour mixture and press firmly to coat all sides, shaking off excess. For an extra-crispy double crust, dip coated pieces back into a few tablespoons of reserved buttermilk (if desired) and re-dredge in the flour mixture, pressing to adhere.

Pour oil into a heavy-bottomed Dutch oven or deep skillet to a depth of about 3–3.5 inches (enough to mostly submerge pieces). Heat oil over medium heat until it reaches 340–350°F (170–177°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not aggressively.

Fry chicken in batches to avoid crowding (3–4 pieces depending on pot size). Gently lower pieces into oil, maintain temperature between 320–350°F (160–177°C). Cook bone-in thighs and drumsticks for 12–16 minutes, turning once halfway through, until coating is deep golden brown and internal temperature reaches 165°F (74°C) near the bone.

Use a slotted spoon or spider to remove chicken to a wire rack set over a baking sheet (do not place directly on paper towels; rack preserves crispness). Let rest 5 minutes. If pieces finish at different times, keep finished pieces in a warm oven at 200°F (95°C) to hold briefly.

Lightly brush or drizzle a teaspoon of neutral oil over any areas that might have steamed on the rack to re-crisp, if desired.

While chicken fries, whisk together mayonnaise, ketchup, Dijon mustard, honey, hot sauce, smoked paprika, lemon juice, salt and black pepper in a small bowl until smooth. Taste and adjust seasoning (more hot sauce for heat, more honey for sweetness). Refrigerate until ready to serve.

Arrange fried chicken on a platter. Spoon or serve special sauce on the side. Serve house pickles chilled alongside. Garnish with lemon wedges and chopped parsley if using.

Recommended: squeeze lemon over chicken before eating and pair each bite with a few pickles to cut richness.