Southern Fried Chicken Recipe

Prepare brine

Whisk together 4 cups buttermilk, 2 tbs kosher salt, 1 tbs sugar, 1 tbs hot sauce (optional), 1 tsp garlic powder, 1 tsp onion powder and 1 tsp black pepper in a large nonreactive bowl or container.

Brine chicken

Trim excess skin/fat from 8 bone-in chicken pieces. Submerge chicken in the buttermilk mixture, cover and refrigerate for 24 hours. Turn once after 12 hours to ensure even brining.

While chicken is brining (can be done same day), combine 1 cup white vinegar, 1 cup water, 2 tsp sugar, 1 tsp kosher salt and 0.5 tsp mustard seeds in a small saucepan. Bring to a simmer to dissolve sugar and salt, then remove from heat. Place 2 cups cucumber slices and optional sliced jalapeño in a jar, pour hot brine over them, cover and refrigerate at least 1 hour (best if chilled several hours).

Combine 4 cups shredded green cabbage, 1 cup shredded red cabbage and 1 cup shredded carrot in a bowl. Whisk 0.5 cup mayonnaise, 1 tbs apple cider vinegar, 1 tsp sugar, 0.5 tsp Dijon mustard, 0.5 tsp salt and 0.25 tsp black pepper until smooth. Toss dressing with vegetables until evenly coated. Chill until ready to assemble.

About 30–60 minutes before frying, remove chicken from brine and let excess drip off. In a large shallow pan, combine 3 cups flour, 0.5 cup cornstarch, 2 tbs paprika, 1 tbs smoked paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp cayenne, 2 tsp salt, 1 tsp black pepper and 1 tsp baking powder. Whisk to blend thoroughly.

For extra crisp: set up a double-dredge station. Remove chicken pieces, shake off excess brine, then dredge in flour mixture, press firmly to coat. For a thicker crust, briefly dip coated pieces back into leftover buttermilk (or use a beaten egg wash if preferred), then dredge again in the flour mixture, pressing to form a craggy crust. Place dredged pieces on a wire rack for 15–20 minutes to let the crust adhere.

Pour neutral oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (roughly 1.5 liters depending on your vessel). Heat oil over medium-high heat to reach 325–350°F (163–177°C). Use a thermometer and adjust heat to keep temperature steady; aim for 325°F for larger pieces to cook through without burning the crust. Fry in batches—do not overcrowd—the chicken will take 12–18 minutes depending on piece size. Turn occasionally for even browning. Chicken is done when internal temperature reaches 165°F (74°C) at the thickest point and crust is deep golden.

Transfer fried pieces to a wire rack set over a sheet pan and keep warm in a 200°F (95°C) oven while finishing remaining batches. Let rest 5 minutes before serving to allow juices to settle.

Whisk together 0.5 cup hot sauce, 2 tbs melted butter, 1 tsp honey and 0.25 tsp smoked paprika until smooth. Warm gently if preferred. Toss finished fried chicken lightly in the sauce for a sauced sandwich or serve sauce on the side.

Butter and toast 4 split buns in a skillet or oven until golden. Place a piece of fried chicken on each bottom bun, top with a few tablespoons of coleslaw, 2 pickled cucumber slices, and drizzle or brush with CS hot sauce to taste. Close with top bun and serve immediately.