Fried Chicken Recipe

Slice & Marinate

Trim any excess fat from the chicken and pat dry. Slice each breast or thigh into 3–4 strips about 1" wide. Place strips in a bowl or zip-top bag. Whisk together buttermilk, hot sauce, 1 tsp kosher salt, and 1/2 tsp black pepper; pour over chicken making sure pieces are submerged. Cover and refrigerate for at least 1 hour, ideally 3–4 hours (up to overnight) to tenderize and flavor the chicken.

Prepare Breading Stations

Set up three shallow bowls or trays: (1) flour mixture — whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper; (2) egg wash — beat 2 eggs with 2 tbsp milk until smooth; (3) an empty tray for the coated strips. Keep these near the frying area.

Dredge Chicken

Remove chicken strips from the marinade one at a time, letting excess drip back into the bowl. Dredge each strip in the seasoned flour mixture, pressing gently so the flour adheres. Dip into the egg wash, then return to the flour mixture for a second coating, pressing to form a thick, even crust. Place coated strips on the empty tray and let rest 10 minutes — this helps the coating adhere and creates a better crust.

Heat Oil

Pour about 4 cups of neutral oil into a heavy-bottomed pot or deep skillet, creating a 2–3 inch deep oil layer. Attach a thermometer and heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour: it should sizzle steadily and brown slowly.

Fry in Batches

Working in batches (do not overcrowd), gently lower 3–5 strips into the hot oil using tongs. Fry until golden brown and the internal temperature reaches 165°F (74°C), about 4–6 minutes per batch depending on strip thickness. Turn strips halfway for even browning. Adjust heat to maintain 325–350°F (160–175°C).

Drain & Rest

Using a slotted spoon or tongs, transfer fried strips to a wire rack set over a sheet pan or paper towels to drain. Sprinkle lightly with a pinch of kosher salt while still hot. Allow to rest 3–5 minutes before serving so juices redistribute and crust crisps.

Mix Sauce

While chicken rests, combine 1/2 cup mayonnaise, 1/4 cup sour cream, and 2 tbsp buttermilk in a small bowl. Stir in 1 tsp dried dill, 1 tsp dried parsley, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp lemon juice, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust consistency with additional milk or buttermilk (1 tsp at a time) and adjust seasoning to taste. Chill until ready to serve.

Transfer fried chicken strips to a serving platter, garnish with chopped fresh parsley and lemon wedges if desired. Serve immediately with chilled ranch dipping sauce on the side.