2 Piece Recipe

Brine/Marinate

Pat the 2 chicken pieces dry, then place in a bowl or zip-top bag. Add 1 cup buttermilk, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Ensure pieces are coated, seal, and refrigerate for at least 2 hours and up to overnight. This tenderizes and seasons the meat.

Remove chicken from refrigerator 30 minutes before frying to bring closer to room temperature; shake off excess buttermilk but do not rinse.

In a shallow dish or bowl, whisk together 1 1/4 cups all-purpose flour, 2 tbs cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp cayenne (if using), 1/2 tsp black pepper, and 1 tsp kosher salt until evenly combined.

Set up a dredging station: one plate for the drained buttermilk chicken and one for the seasoned flour. Press each chicken piece into the flour mixture, coating thoroughly. For extra crispness, dip the coated piece back briefly into any leftover buttermilk (or a thin beaten egg if you prefer) then re-coat in the flour, pressing to adhere a thick crust. Place coated pieces on a wire rack and let rest for 10–15 minutes to let the crust set.

Pour 4 cups neutral oil into a heavy-bottomed pot or deep skillet so oil depth is about 1.5–2 inches. Attach a thermometer and heat oil to 325°F (160°C).

Carefully lower the chicken pieces into the oil, skin side down if applicable. Fry in batches if necessary to avoid overcrowding. Maintain oil temperature between 300–325°F (150–160°C) while the chicken cooks.

Fry the chicken for about 12–15 minutes, turning occasionally so the crust browns evenly. Internal temperature should reach 165°F (74°C) at the thickest part of the thigh (without touching bone). If crust is browning too quickly, reduce heat slightly and allow chicken to finish cooking through.

When done, transfer chicken to a wire rack set over a sheet pan to drain and rest for 5 minutes. This keeps the crust crisp. If you like a glossier finish, brush pieces lightly with 1 tbs melted butter mixed with 1 tsp hot sauce while still warm.

Serve the 2-piece chicken with lemon wedges on the side for squeezing over, and any preferred sides (coleslaw, fries, biscuits). Taste and adjust seasoning with a pinch of salt if needed.