2 Pieces Fried Downriver Chicken Special Recipe

Combine 4 cups water, 2 tbs kosher salt, 1 tbs sugar, peppercorns and bay leaf in a large bowl and stir until salt and sugar dissolve.

Submerge the 2 chicken pieces in the brine, cover and refrigerate for 30 minutes to 1 hour (short brine for bone-in pieces).

After brining, remove chicken and pat dry thoroughly with paper towels. Discard brine.

Place the patted-dry chicken in a shallow dish. Whisk together 2 cups buttermilk, 1 tbs hot sauce (if using), 1 tsp garlic powder and 1 tsp onion powder.

Pour the buttermilk mixture over the chicken to coat completely. Cover and refrigerate at least 2 hours, preferably overnight, to tenderize and flavor the meat.

When ready to fry, remove chicken from refrigerator and let sit at room temperature for 20–30 minutes while you prepare the dredge and oil. Keep marinade reserved for a momentary dip if needed.

In a large bowl or shallow pan, combine 2 cups flour and 1/2 cup cornstarch. Add 1 tbs paprika, 1/2 tsp smoked paprika (if using), 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp cayenne, 1 tsp black pepper and 2 tsp kosher salt. Whisk thoroughly to distribute spices and break up any lumps.

Set up a dredging station: one bowl with the seasoned flour mixture and one shallow bowl to catch excess. If the chicken was marinated, let excess buttermilk drip off; do not rinse the chicken.

Working one piece at a time, press each chicken piece into the flour mixture, coating completely. Shake off excess then press again for a thicker crust. Place coated pieces on a wire rack and let rest 10–15 minutes — this helps the coating adhere and creates a crispier crust.

Pour oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 1.5 cups in a small pan). Heat oil over medium heat until it registers 325–350°F (163–177°C) on a thermometer. If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily without burning.

Carefully lower the coated chicken pieces into the oil, skin side down first. Do not overcrowd; fry in one batch if necessary. Maintain oil temperature between 300–325°F (149–163°C) for bone-in pieces so the interior cooks without the crust burning.

Fry for about 12–18 minutes total, turning once halfway through, until the coating is deep golden brown and internal temperature reaches 165°F (74°C) at the thickest part without touching bone. Thighs/drumsticks may take toward the higher end, breasts slightly less.

Using tongs, transfer the chicken to a wire rack set over a baking sheet to drain and rest for 5–7 minutes. Brush lightly with 1 tbs melted butter if desired and sprinkle with 1/4 tsp flaky finishing salt. Serve with lemon wedges for squeezing over the chicken.