Fried Chicken Recipe

In a large bowl or container, combine 4 cups water, 2 tablespoons kosher salt, 1 tablespoon sugar, 1 teaspoon black peppercorns and 1 bay leaf. Stir to dissolve salt and sugar.

Add the chicken pieces to the brine, cover and refrigerate for 1 to 4 hours (1 hour minimum for flavor; up to 4 hours for best tenderness). Do not overbrine bone-in pieces longer than 6 hours.

After brining, remove chicken and pat very dry with paper towels. Discard brine.

Place the dried chicken pieces in a large bowl or zip-top bag. Pour 2 cups buttermilk and 1 tablespoon hot sauce (if using) over the chicken so pieces are well coated.

Cover and refrigerate for 2 to 8 hours (2 hours minimum). The buttermilk tenderizes and helps the coating adhere.

When ready to fry, remove chicken from the refrigerator and let sit at room temperature for 20 to 30 minutes to take the chill off (this helps even cooking).

In a wide shallow bowl or rimmed baking sheet, whisk together 3 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons kosher salt, 1 teaspoon black pepper, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne and 1 teaspoon baking powder until evenly combined.

In a second shallow bowl, beat 2 large eggs with 1/4 cup milk or water to make an egg wash.

Working one piece at a time, shake excess buttermilk from the chicken, then press each piece firmly into the flour mixture, coating completely. Transfer to a wire rack and let rest 5 minutes to set the crust.

Dip the floured piece into the egg wash, then return it to the flour mixture for a second dredge, pressing to build a thick coating. Place coated pieces on a clean wire rack while you finish coating the rest.

Let coated chicken rest on the rack for 10–15 minutes. This helps the crust adhere and prevents it from falling off during frying.

Pour about 4 to 6 cups neutral frying oil into a deep Dutch oven or heavy pot so the oil depth is 2 to 2.5 inches. Heat oil over medium heat to 325°F (approximately). If you don't have a thermometer, heat until a small piece of bread sizzles gently and browns slowly.

Fry in batches to avoid crowding (3–4 pieces per batch depending on pot size). Gently lower chicken into the oil, skin side down first. Maintain oil temperature between 300–325°F for dark meat and 325–350°F for smaller breast pieces.

Fry each batch 12–18 minutes depending on piece size: drumsticks and thighs about 13–18 minutes, breasts 12–15 minutes. Turn pieces once halfway through so they brown evenly. Internal temperature should reach 165°F for white meat and 175–180°F for dark meat when measured at thickest part near the bone.

If crust is browning too quickly, lower heat. If cooking too slowly and oil temperature drops, increase heat slightly but avoid exceeding 350–360°F to prevent burning the crust before the interior cooks.

When done, transfer chicken to a wire rack set over a baking sheet to drain and rest for 5–10 minutes. This preserves crispness. Sprinkle with flaky sea salt and a little black pepper if desired.

Serve hot with your choice of sides (coleslaw, mashed potatoes, biscuits) and dipping sauces. Leftover chicken keeps for 3–4 days refrigerated and reheats best in a 375°F oven on a wire rack until warmed and crisp.