Fried Chicken Recipe

Portioning

Trim any excess fat from the chicken breasts. For a 4 oz portion each, slice each breast horizontally (butterfly) and trim so each piece weighs approximately 4 ounces. Pat pieces dry with paper towels.

Season

Lightly season both sides of each 4 oz chicken piece with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika divided evenly across all pieces (about 1/2 tsp salt and pinch of spices per piece).

Combine 4 cups cold water with 2 tbs kosher salt and 1 tbs sugar in a container large enough to hold the chicken. Stir until dissolved, add the portioned chicken, cover, and refrigerate 30 minutes to 2 hours. Remove chicken from brine and pat completely dry before continuing.

In a shallow wide bowl or rimmed tray, whisk together 2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp onion powder, 1/4 tsp cayenne pepper, 1/2 tsp baking powder, 1.5 tsp kosher salt, and 3/4 tsp black pepper until uniform.

In a second shallow bowl, beat 3 large eggs with 1/2 cup whole milk and 1 tsp hot sauce (if using) until smooth. In a third shallow plate, place a small amount of the seasoned flour for initial dredging.

Heat oil

Heat 4 cups neutral oil in a deep skillet or Dutch oven to 350°F (175°C). If you don’t have a thermometer, oil should shimmer and a 1-inch cube of bread browns in about 40–50 seconds.

Breading technique

Set up an assembly line: seasoned flour for dredge, egg wash, and the seasoned flour/cornstarch mixture for final coating. Lightly dredge each piece of chicken in the reserved flour (to remove surface moisture), dip into the egg wash, then press into the flour mixture, coating thoroughly and shaking off excess. For extra-crispy, double-dip: after the first coating, return to egg wash and coat again with the flour mixture.

Frying

Fry the chicken in batches without crowding the pan (2–3 pieces depending on pan size). Gently lower each piece into the oil and fry for 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Flip only once when the underside is golden. Total fry time should be about 6–8 minutes per 4 oz piece depending on thickness.

Use a thermometer to confirm internal temp 165°F (74°C). Remove cooked chicken to a wire rack set over a sheet pan to drain; this keeps breading crisp. Sprinkle lightly with 1 tsp fine sea salt while still hot.