Country Fried Chicken Recipe

Prepare and brine

Pat the chicken thighs dry and, if thick, lightly pound to even thickness (about 1/2-inch). Place chicken in a bowl. Whisk together buttermilk, hot sauce (if using), 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Submerge chicken in the buttermilk mixture, cover, and refrigerate at least 1 hour (up to overnight) to tenderize and flavor.

Mix dry coating

In a shallow dish or rimmed baking sheet, combine all-purpose flour, cornstarch, baking powder, paprika, garlic powder, onion powder, dried thyme, cayenne, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Whisk to evenly distribute seasonings.

Dredge chicken

Remove chicken from the buttermilk, letting excess drip back into the bowl. Working one piece at a time, press each piece firmly into the flour mixture to form a thick, even coating. For an extra-crispy crust, dip the coated piece back briefly into the buttermilk and then press into the flour mixture again to double-coat. Place breaded pieces on a rack and let rest 10–15 minutes to help the coating adhere.

Heat oil

Pour neutral oil into a heavy skillet (cast iron preferred) to a depth of about 1/2–3/4-inch (approximately 1 cup for a 10-inch skillet). Heat over medium-high until the oil reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test with a small pinch of flour: it should sizzle steadily but not smoke.

Fry chicken

Carefully lower breaded chicken pieces into the hot oil, working in batches so pieces are not crowded. Maintain oil temperature around 325–350°F (163–175°C). Fry 3–5 minutes per side depending on thickness, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to avoid burning the crust. Transfer cooked chicken to a wire rack set over a baking sheet and tent loosely with foil to keep warm while finishing remaining pieces.

Make aioli

In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, chopped fresh dill, grated garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon olive oil (if you prefer a slightly thinner, silkier texture). Taste and adjust seasoning or lemon to preference. Refrigerate until ready to assemble; aioli can be made several hours ahead.

Toast buns (optional)

If desired, split buns and lightly toast cut sides in a skillet or under a broiler until just golden. This adds texture and helps prevent sogginess.

Assemble sandwiches

Spread a generous layer of dill lemon aioli on both cut sides of each bun. Place a lettuce leaf on the bottom bun, top with a hot fried chicken thigh, add tomato slices, 1–2 slices of red onion, and pickles if using. Spread additional aioli on the top bun and close. Serve immediately while chicken is hot and crisp.