Fried Chicken Recipe

Trim and pat dry

Trim any excess fat or loose skin from the chicken pieces. Pat each piece thoroughly dry with paper towels. Dry surface helps breading adhere.

Marinate

Place the chicken pieces in a large bowl or zipper bag. Whisk together buttermilk, hot sauce, 2 tsp kosher salt, and 1 tsp black pepper. Pour marinade over chicken, ensuring pieces are fully submerged. Cover and refrigerate for at least 4 hours and up to 24 hours (overnight preferred) to tenderize and season the meat.

Prepare dry dredge

In a wide, shallow dish or rimmed baking sheet, combine 3 cups flour, cornstarch, 2 tsp salt, 1 tsp black pepper, garlic powder, onion powder, paprika, cayenne (if using), and 1 tsp baking powder. Whisk thoroughly so spices are evenly distributed. Cornstarch and baking powder help produce an extra-crisp crust.

Set up breading station

Next to the dry dredge, set up two more shallow containers: one with 1/2 cup flour for initial dusting, and one with the beaten eggs mixed with 2 tablespoons milk (egg wash). This three-step station — dust, egg wash, dredge — creates a thick, hand-breaded coating.

Bread the chicken

Remove one piece of chicken from the marinade, letting excess buttermilk drip back into the bowl. Dredge lightly in the 1/2 cup flour, shaking off excess. Dip into the egg wash, ensuring full coverage. Then press into the seasoned flour-cornstarch mixture, coating thoroughly and pressing the mixture into the chicken to build a thick crust. Place breaded pieces on a wire rack set over a baking sheet. Repeat with remaining pieces. Let the breaded chicken rest 15–20 minutes at room temperature; this helps adherence and promotes even frying.

Heat the oil

Pour enough oil into a heavy-bottomed Dutch oven or deep cast-iron skillet so it reaches about 2 inches up the side (approximately 2 cups for smaller pots; adjust as needed for larger batch). Heat the oil over medium-high heat until it registers 325–350°F (163–177°C) on a deep-fry thermometer. Maintain temperature between 300–350°F during frying for best results.

Fry in batches

Carefully lower 2–3 pieces of chicken into the hot oil, skin side down, leaving room between pieces. Do not overcrowd (crowding lowers oil temperature). Fry uncovered, turning once halfway through, until golden brown and an instant-read thermometer inserted into the thickest part of the chicken (not touching bone) reads 165°F (74°C). Approximate times: drumsticks and small thighs 12–15 minutes; larger thighs and bone-in breasts 15–20 minutes. Adjust heat as necessary to keep oil between 300–350°F.

Drain and rest

Using tongs, transfer cooked chicken to a wire rack set over a baking sheet to drain for 5 minutes. If desired, brush lightly with 1–2 tablespoons melted butter for sheen and flavor and sprinkle with finishing salt to taste while hot.

Keep warm (optional)

If frying in multiple batches, keep finished pieces in a single layer on a wire rack in a 200°F (95°C) oven while remaining batches fry. This preserves crispness and ensures all pieces are served hot.