Crispy Chicken Recipe

Prep and season

Pat the chicken pieces dry with paper towels. Trim any excess fat. Lightly score thicker parts so they cook evenly. Season both sides evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp paprika. Set aside on a plate while you make the dredges (15 minutes).

In a shallow bowl, whisk together 1 cup buttermilk and 1 large egg until smooth. If using milk + lemon juice substitute, combine and let sit 5 minutes before using.

Place the seasoned chicken into the buttermilk mixture, turning to coat completely. Cover and refrigerate for at least 30 minutes and up to 4 hours. This helps tenderize and allows seasoning to penetrate.

In a wide shallow dish or bowl combine 1.25 cups all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp cayenne (if using). Whisk until evenly mixed.

Prepare a wire rack set over a rimmed baking sheet for finished pieces. Keep the dredge nearby so you can work quickly.

One piece at a time, remove chicken from the buttermilk, allowing excess to drip back into the bowl. Press and toss each piece into the flour mixture, coating thoroughly, then shake off excess. For an extra-crisp double-coat: dip the floured piece back into the buttermilk briefly, then re-coat in the flour mixture, pressing to adhere.

Pour about 2 cups oil into a heavy skillet (cast-iron or stainless) to a depth of about 1/2 inch, or heat in a deep pot for shallow frying. Heat oil over medium-high heat until it 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 brown slowly.

Carefully add coated chicken pieces to the hot oil in a single layer without crowding (work in batches). Fry for 6–8 minutes per side for thighs (total 12–16 minutes) or until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust time for breasts depending on thickness.

Turn the pieces only once if possible to keep the crust intact. If the coating browns too quickly, reduce the heat slightly; if it’s pale after the target time, increase heat slightly but monitor closely.

Using tongs, transfer fried chicken to the prepared wire rack to drain. Sprinkle immediately with 1/4 tsp finishing or flaky sea salt, if desired. Let rest 5 minutes before serving so juices redistribute and crust firms.

Serve the crispy chicken with lemon wedges on the side. Squeeze lemon just before eating for brightness. Leftovers keep in an airtight container in the refrigerator up to 3 days—reheat in a 375°F (190°C) oven on a rack for 10–12 minutes to restore crispiness.