Crispy Chicken Recipe

Trim excess fat from chicken thighs and pat dry with paper towels. If pieces are large, halve to make 3–4 oz portions for even cooking.

In a medium bowl, whisk together buttermilk, hot sauce, garlic powder, onion powder, kosher salt, and black pepper until combined.

Add chicken to the buttermilk mixture, pressing pieces so they’re submerged. Cover and refrigerate for at least 2 hours and up to 12 hours. Longer gives more tender, flavorful meat.

About 30 minutes before frying, remove chicken from refrigerator to take the chill off (keep covered). Set up a breading station: one shallow bowl with the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, kosher salt, and black pepper whisked together until even.

In a second shallow bowl, whisk the egg with milk until combined to make the egg wash.

Working one piece at a time, remove a piece of chicken from the marinade, letting excess drip back into the bowl. Dredge the chicken lightly in the seasoned flour mixture, then dip into the egg wash, and return to the flour for a second, thorough coating. Press the flour onto the surface so it adheres. Place breaded pieces on a wire rack and let rest 10 minutes to set the crust.

Heat Oil

Pour oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (about 1 cup for a 10-inch skillet). Heat over medium heat until oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and brown gently within 20–30 seconds.

Fry chicken in batches without crowding the pan (2–3 pieces at a time depending on pan size). Carefully lower pieces into hot oil and fry 3–4 minutes per side, flipping once, until crust is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to maintain 325–350°F (160–175°C) during cooking so crust cooks through without burning.

Use tongs to transfer cooked chicken to a wire rack set over a sheet pan (or paper towels for a quicker solution) to drain. Sprinkle lightly with finishing or flaky sea salt while still hot.

Let rest 3–5 minutes to finish cooking and for juices to redistribute. Serve hot with lemon wedges, extra hot sauce, or your preferred dipping sauce.