Crispy Chicken Only Recipe

Prep and brine

Trim excess fat from chicken thighs, leaving skin intact. Pat pieces dry with paper towels. Lightly score thicker areas so pieces are relatively even in thickness.

Season chicken evenly with 2 tablespoons kosher salt, 2 teaspoons black pepper, 2 teaspoons garlic powder, 1 teaspoon onion powder, and 2 teaspoons paprika. Rub seasoning into the meat and under the skin where possible.

Place seasoned chicken in a large container or zip-top bag. Pour 3 cups buttermilk and 2 teaspoons hot sauce (if using) over the chicken, ensuring pieces are submerged. Refrigerate and marinate for at least 2 hours and up to overnight (8–12 hours) for best flavor and tenderness.

Combine dry coating: in a very large shallow pan or tray, whisk together 6 cups all-purpose flour, 1 cup cornstarch, 2 teaspoons baking powder, 2 tablespoons kosher salt, 2 teaspoons black pepper, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons paprika, and 1 teaspoon cayenne (if using). Mix until evenly distributed.

Set up a dredge station: remove a wire rack or clean tray lined with parchment to place coated pieces, and have a second tray to rest the marinated chicken before dredging to allow excess buttermilk to drip off for 1–2 minutes.

Dredge each piece: working in batches, lift a piece of chicken from the buttermilk, let excess drip back into the container for 10–15 seconds, then press the chicken firmly into the flour mixture, coating thoroughly. Shake off excess and place coated piece on the rack. For an extra-crisp double-coat: return the piece briefly into the remaining buttermilk or a beaten egg wash (optional), then press again into the flour mix.

Allow coated pieces to rest on the rack for 15–20 minutes at room temperature. This helps the coating adhere and produces a crispier crust.

Heat oil: in a large heavy pot or deep fryer, add about 1/2 the oil (depending on pot size) but enough to give 2–3 inches depth—about 2 quarts for a standard 8–10 quart Dutch oven—then preheat to 325°F (160°C). Use a thermometer to monitor temperature.

First fry (blanch): working in small batches (3–4 pieces depending on pot size and to avoid crowding), carefully lower coated chicken into the oil. Maintain oil temperature around 300–325°F (149–163°C). Fry for 8–10 minutes until crust is set and chicken is starting to color but not deeply browned. Remove and rest on a wire rack for 5 minutes. This step cooks the chicken through without overbrowning.

Increase heat: raise oil temperature to 350–360°F (177–182°C) for the final crisping.

Second fry (crisp): return the partially cooked pieces to the hot oil in batches. Fry 3–5 minutes until golden brown and internal temperature reaches 165°F (74°C) when measured at the thickest part (use an instant-read thermometer). Total combined frying time will depend on piece size but typically 11–15 minutes.

Drain and rest: transfer finished chicken to a wire rack set over a sheet pan or to paper towel-lined trays to drain briefly. Do not stack pieces or they will steam and lose crispness. Let rest 3–5 minutes before serving.

Portioning: this recipe yields approximately 10 standard restaurant-sized chicken orders per tray (each order ≈ 0.5 lb). Place 10 pieces/orders onto a serving tray and accompany with your choice of sauce. If offering a sauce on the side, portion about 1 cup of sauce per order or as desired.

Storage & Reheat: to keep crispness if holding, keep chicken on a wire rack in a low oven (200–225°F / 93–107°C) for up to 30 minutes. Reheat in a 375°F (190°C) oven for 8–12 minutes to re-crisp; avoid microwaving.