Fried Chicken Recipe

In a large bowl or container, combine 4 cups cold water, 2 tbs kosher salt, 1 tbs sugar, smashed garlic, peppercorns and bay leaf. Stir until salt and sugar dissolve.

Add chicken pieces to the brine and refrigerate for 1 to 2 hours. If short on time, 30 minutes will still help; do not exceed 4 hours for skin-on pieces to avoid oversalting.

After brining, remove chicken and pat dry with paper towels. Discard brine. Transfer to a clean container or tray and let sit uncovered in the fridge for 30 minutes if you want extra-crispy skin (optional).

In a large bowl, whisk together 2 cups buttermilk, 1 tbs hot sauce, 1 tsp salt and 1 tsp black pepper.

Place the patted-dry chicken pieces into the buttermilk mixture, ensuring they are submerged. Cover and refrigerate for at least 4 hours or overnight for best flavor and tenderness.

In a large shallow dish or bowl, combine 3 cups all-purpose flour, 1 tbs cornstarch, 1 tbs paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp cayenne, 2 tsp kosher salt and 1 tsp black pepper. Whisk to fully incorporate and aerate the mixture.

Remove one piece of chicken at a time from the buttermilk, letting excess drip off but leaving a good coating of marinade. Dredge thoroughly in the seasoned flour, pressing the flour onto the skin to create a thick coating. Shake off excess and set the coated pieces on a wire rack. For an extra-thick crust, dip the floured piece back briefly into remaining buttermilk, then re-dredge in the flour.

Once coated, place finished pieces on a wire rack and let rest for 15–30 minutes at room temperature; this helps the coating adhere and dry slightly for crispier frying.

Pour oil into a large heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches (roughly 1.5 cups). Heat over medium-high until the oil temperature reaches 340–350°F (170–175°C). If you don’t have a thermometer, test with a small pinch of flour—it should sizzle steadily but not burn.

Working in batches (do not overcrowd), carefully add chicken pieces skin-side down. Adjust the heat to maintain 325–350°F. Cook for 12–15 minutes per batch for legs and thighs, 10–12 minutes for wings and small pieces, turning occasionally so the crust cooks evenly. Aim for an internal temperature of 165°F (74°C) at the thickest part (use an instant-read thermometer).

If the exterior is browning too fast before the inside is done, lower the heat slightly and continue cooking. For very large breasts, you may start on the stovetop and finish in a 350°F (175°C) oven for 8–10 minutes.

Remove cooked chicken to a wire rack set over a baking sheet to drain and keep crisp. While still hot, optionally brush or drizzle with 2 tbs melted butter and sprinkle with 1 tsp finishing salt.

Let rest 5 minutes before serving. Serve hot.