Rispy Chicke Recipe

Trim & Pound (optional)

Trim any excess fat from the chicken thighs. If pieces are uneven in thickness, gently pound between plastic wrap to an even thickness of about 1/2 inch so they cook evenly.

In a medium bowl whisk together the buttermilk, egg, hot sauce, 1 tsp kosher salt and 1 tsp black pepper until combined.

Add the chicken thighs to the marinade, pressing to submerge. Cover and refrigerate for at least 2 hours and up to overnight. The buttermilk tenderizes and helps the coating adhere.

About 20 minutes before frying, remove the marinated chicken from the refrigerator so it comes closer to room temperature. Pour the flour into a shallow wide dish or rimmed baking sheet.

Add the cornstarch, baking powder, paprika, garlic powder, onion powder, cayenne, dried oregano, 1 tsp kosher salt and 1 tsp black pepper to the flour. Whisk thoroughly to combine and aerate the mixture.

Set up a dredging station next to the marinade: the seasoned flour in one dish and a clean plate for finished pieces. Using tongs, lift each piece of chicken from the marinade allowing excess to drip back into the bowl, then press and turn the chicken in the seasoned flour so it is thoroughly coated. For an extra-crisp double-crust, return the coated piece to the marinade briefly (10–15 seconds) then press into the flour again.

Place the coated pieces on a wire rack set over a sheet pan and let rest 10–15 minutes; this helps the coating adhere and dries the surface for a crispier result.

Pour the oil into a large heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 3–4 cups). Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and float steadily without browning immediately.

Working in batches (do not overcrowd), carefully lower the coated chicken pieces into the hot oil. Fry until deep golden brown and crisp, about 5–7 minutes per side depending on thickness. Use tongs to turn once halfway through so both sides brown evenly. Maintain oil temperature between 325°F–350°F (163°C–175°C) — reduce heat slightly if browning too quickly.

Transfer cooked chicken to a wire rack set over a sheet pan to drain and keep crisp. If you like a buttery finish, melt 1 tablespoon butter and brush lightly over the hot fried chicken before serving.

Sprinkle with chopped parsley (optional) and serve immediately with lemon wedges for squeezing over the chicken.