Fried Chicken Recipe

Brine/Marinate

Place the chicken pieces in a large bowl or resealable bag. Pour the buttermilk over the chicken, add the hot sauce if using, and stir or massage to coat. Cover and refrigerate for at least 4 hours and up to overnight. This tenderizes the meat and seasons it through.

Prepare Dredge

In a large shallow bowl or baking dish combine the all-purpose flour, cornstarch, salt, black pepper, smoked paprika, garlic powder, onion powder and baking powder. Whisk thoroughly to distribute spices and aerate the flour for a crisp crust.

Make Wash

In a separate shallow bowl whisk together the egg and 2 tablespoons water until homogenous. This wash will help the flour adhere and build layers of crust.

Heat Oil

Pour vegetable oil into a heavy 10- or 12-inch skillet to a depth of about 1/2 inch (about 1 to 1.5 cups depending on pan). Heat over medium-high until the oil reaches 325-350°F (165-175°C). If you don't have a thermometer, test with a small pinch of flour: it should sizzle steadily but not smoke aggressively.

Dredge Chicken

Remove a piece of chicken from the buttermilk, letting excess drip off. Dip into the egg wash, then press thoroughly into the seasoned flour mixture so the surface is well coated. Tap off excess. For extra-crispy double coating, after the first coating return the piece briefly to the buttermilk (or the egg wash) and coat again in flour.

Fry in Batches

Carefully add chicken pieces skin-side down to the hot oil without crowding (work in batches). Maintain oil temperature between 300-350°F (150-175°C). Fry for about 12-16 minutes for thighs/drumsticks, turning once midway, until crust is deep golden brown and internal temperature reaches 165°F (74°C). Adjust time for size. If crust browns too quickly, reduce heat slightly and cover loosely with a lid for a couple minutes to finish cooking; remove lid to keep crust crisp.

Drain and Rest

Transfer fried chicken to a wire rack set over a baking sheet and season immediately with the 1 teaspoon kosher salt. Let rest 5 minutes before serving so juices redistribute and crust sets crisp.

Combine the parsley, cilantro, roasted red bell pepper, and shallot in a food processor. Pulse several times until finely chopped but not pureed — you want a slightly chunky texture.

Add the red wine vinegar, smoked paprika, red pepper flakes, and salt. Pulse briefly to combine.

With the processor running on low, drizzle in the extra-virgin olive oil until emulsified but still a bit loose. Taste and add lemon juice and additional salt or red pepper flakes to balance acidity and heat. Transfer to a bowl and let sit at room temperature for 15-30 minutes to allow flavors to meld.

In a small bowl combine the mayonnaise, grated garlic, lemon zest, lemon juice, orange juice and Dijon mustard. Whisk until smooth.

Season with salt and black pepper to taste. If the aioli is too thick, whisk in up to 1 teaspoon olive oil or a little water to reach desired consistency. Chill until ready to serve. Bring to room temperature 10 minutes before serving for best flavor.

Plate the rested fried chicken pieces. Spoon a generous amount of red chimichurri over or alongside the chicken and serve the citrus aioli in a small bowl for dipping. Garnish with lemon wedges if desired.