Fried Chicken Dinner Recipe

Brine the chicken

In a medium pot or large bowl, dissolve 2 tbs kosher salt and 1 tbs sugar in 4 cups of water. Add the crushed garlic cloves and peppercorns. Submerge the half chicken pieces in the brine, cover, and refrigerate for 1 to 2 hours. (If short on time, 30 minutes will still help; do not exceed 4 hours for skin-on pieces.)

Rinse and dry

Remove the chicken from the brine, discard the brine, rinse each piece under cold running water, and pat thoroughly dry with paper towels. Dry skin helps the coating adhere and yields crisper results. Let rest uncovered in the refrigerator for 15–30 minutes if possible to further dry the skin.

Make the seasoned flour

In a wide, shallow dish or bowl combine 2 cups all-purpose flour and 1/4 cup cornstarch. Add 1 tbs paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Whisk thoroughly to distribute spices and break up any lumps.

Prep dredge station

Set up three shallow containers: one with the seasoned flour, one with a mixture of 1 cup whole milk and 2 large eggs whisked together, and a clean plate for the coated pieces. For an extra-crispy double coating (optional), have a second shallow dish with a small amount (1/2 cup) of the seasoned flour.

Dredge the chicken

Working one piece at a time, lightly toss a piece of chicken in the seasoned flour to coat, then dip into the milk-egg mixture, allowing excess to drip off, then return it to the flour and press lightly so the flour adheres. Shake off excess and place on the clean plate. If using double coating, dip back into the egg-milk briefly and into the second flour to finish.

Heat the oil

Pour about 3 cups vegetable oil into a heavy skillet or Dutch oven so it’s about 1 to 1 1/2 inches deep. Heat over medium-high 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 immediately and bubble steadily without burning.

Fry the chicken

Carefully lower chicken pieces into the hot oil skin-side down; do not overcrowd the pan (work in batches if needed). Maintain oil temperature between 325–350°F (160–175°C). Fry bone-in pieces about 12–15 minutes per side, depending on piece size, turning once with tongs so both sides brown evenly. Total frying time will be roughly 24–30 minutes for most pieces. Cook until an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). If skin is browning too quickly, reduce the heat slightly and cover with a wire rack over a baking sheet in a low oven (200°F / 95°C) to finish.

Drain and rest

Transfer fried chicken to a wire rack set over a baking sheet to drain and stay crisp for at least 5 minutes. For juicier results, let rest 8–10 minutes before serving so juices redistribute.

Taste and season: If desired, sprinkle a small pinch of finishing salt over each piece immediately after frying. Serve the half chicken pieces with lemon wedges on the side for squeezing. Suggested sides: mashed potatoes, coleslaw, or a simple green salad.