3 Pieces Fried Downriver Chicken Special Recipe

Trim and brine/marinate

Pat the chicken pieces dry with paper towels. Place the 3 pieces in a bowl or zipper bag. Pour in the buttermilk, add hot sauce, 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder. Make sure the chicken is fully coated. Cover and refrigerate for at least 2 hours, preferably 4–8 hours (overnight ok). This tenderizes and flavors the meat.

Prepare dry mix

In a large shallow bowl or rimmed baking sheet, whisk together 1.5 cups flour, 1/4 cup cornstarch, 1 tbsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/4 tsp cayenne, 1.5 tsp salt and 1 tsp black pepper. Mix thoroughly so spices are evenly distributed.

Dredge chicken

Remove chicken from the buttermilk, letting excess drip back into the bowl. Press each piece firmly into the dry mix so a generous, even coating forms. For extra-crisp crust, return coated pieces briefly to the buttermilk (10–15 seconds) then dredge again in the dry mix for a double coat. Place coated pieces on a wire rack and let rest 15–20 minutes at room temperature to set the crust.

Heat oil

Pour about 1 cup oil into a heavy 10–12 inch skillet (or use a Dutch oven) to create a shallow frying depth of about 1/2–3/4 inch. Heat over medium-high until oil reaches 325–350°F (160–175°C). If you don't have a thermometer, test with a small pinch of flour: it should sizzle steadily but not burn.

Fry chicken

Carefully place chicken pieces skin-side down into the hot oil, frying only as many pieces as fit comfortably without crowding (work in batches if needed). Fry at a steady 325–350°F, adjusting heat to maintain temperature. Cook for about 10–12 minutes per side depending on piece size, turning once to brown evenly. Internal temperature should read 165°F (74°C) at the thickest part near the bone. Total fry time typically 20–25 minutes per piece for bone-in pieces.

Drain and finish

When fully cooked and golden-brown, transfer chicken to a wire rack set over a sheet pan or paper towels to drain for 5 minutes. If using, melt 1 tbsp butter and stir in 2 tsp honey; brush lightly over chicken for a shiny, slightly sweet finish. Serve hot with lemon wedges or pickles alongside.