Epic Fried Chicken Recipe

Mix marinade

In a large bowl, whisk together 4 cups buttermilk, grated garlic, 2 tbs hot sauce, 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp paprika until uniform.

Marinate chicken

Trim any excess skin or loose fat from 8 pieces of bone-in, skin-on chicken. Submerge the chicken in the buttermilk mixture, cover, and refrigerate at least 8 hours or up to 24 hours. For best flavor and tenderness, marinate overnight.

Combine dry coating

In a large shallow bowl or baking dish, whisk together 3 cups all-purpose flour, 1 tbs cornstarch, 2 tsp kosher salt, 2 tsp ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp paprika, 1 tsp cayenne, 1 tsp dried thyme (optional), and 1 tsp baking powder. Mix thoroughly so spices are evenly distributed.

Make egg wash

In a separate bowl, beat 2 eggs with 1 cup whole milk (or water) until combined. This provides the wet layer for a thicker crust.

Optional extra flour

If you want an extra-crispy double-dredge, spread 1 cup additional flour on a plate and keep near your work area.

Drain chicken from marinade

Remove chicken pieces from the buttermilk, letting excess drip back into the bowl (do not wipe off marinade). Place pieces on a wire rack for 5–10 minutes to let surface tack up slightly — this helps the coating adhere.

Dredge process

One at a time, transfer a piece of chicken to the seasoned flour, pressing to coat thoroughly. Shake off excess, then dip into the egg wash, letting excess drip, and return to the seasoned flour for a second coat, pressing firmly so a thick breading forms. For a double-flour method, after the second coat in seasoned flour, lightly toss in the extra flour plate and tap off loose flour. Place coated pieces on a wire rack and let rest 10–15 minutes; this helps the crust set so it won’t fall off during frying.

Heat oil

Pour enough neutral oil into a large heavy pot or Dutch oven to come about 2–3 inches up the side (about 1.2–1.5 liters depending on pot size). Heat oil over medium-high until it reaches 325–350°F (163–177°C). Use a thermometer to monitor temperature. Start at 325°F for larger bone-in pieces, and maintain 325–335°F while frying; remove occasional hot spots by adjusting burner.

Fry chicken in batches

Working in small batches (2–3 pieces at a time, depending on pot size), gently lower coated chicken into the oil, seam-side down. Do not overcrowd — crowding drops oil temperature and makes the crust greasy. Fry until golden brown and an instant-read thermometer inserted into thickest part of the chicken (without touching bone) reads 165°F (74°C). For bone-in pieces this usually takes 12–18 minutes per batch; flip once halfway through to brown evenly. If crust darkens too quickly, lower heat slightly.

Rest and finish

Use a slotted spoon or spider to transfer fried chicken to a wire rack set over a rimmed baking sheet to drain. Immediately sprinkle lightly with flaky sea salt. Let rest 8–10 minutes; internal carryover will finish cooking and juices will redistribute.

Transfer chicken to a platter, garnish with chopped parsley and lemon wedges if using. Serve hot with your favorite sides (coleslaw, mashed potatoes, biscuits, or pickles).

Leftovers: Store cooled chicken in an airtight container in the refrigerator up to 3 days. Re-crisp in a 375°F (190°C) oven for 10–15 minutes, or until heated through and crust is crisp.