Ponyshoe Fried Chicken Recipe

Make the brine: in a large bowl or container, dissolve 2 tbs kosher salt and 1 tbs granulated sugar into 6 cups cold water. Add 1 tsp peppercorns and 1 bay leaf. Stir until dissolved.

Submerge the chicken pieces in the brine, cover, and refrigerate for 2 to 4 hours. Do not over-brine — about 2 hours for smaller pieces, up to 4 for larger pieces.

After brining, remove the chicken and pat very dry with paper towels. Let rest uncovered in the refrigerator for 30–60 minutes if you have time — this helps the skin dry for crispness.

In a large shallow bowl or rimmed sheet pan, whisk together 3 cups all-purpose flour and 1/2 cup cornstarch until uniform.

Stir in 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1 tsp dried thyme, 1 tsp black pepper, and 2 tsp kosher salt. Mix thoroughly and set aside.

In a separate shallow bowl, beat 2 eggs with 2 cups buttermilk and 1 tbs hot sauce to make the wet wash.

In a third shallow dish combine 1 cup crushed potato chips with 1/2 cup panko breadcrumbs. Use a rolling pin or food processor to crush chips to coarse crumbs. This mixture will be used for the final coating to achieve the Ponyshoe crunch.

One piece at a time: first coat the chicken in the seasoned flour, shaking off excess. Dip into the buttermilk-egg wash, letting excess drip back into the bowl.

Return the piece to the seasoned flour for a second coating, pressing the flour onto the skin to form a thick crust. Shake off loose flour and then press the wet, floured piece into the crushed potato chip + panko mixture so the chips adhere to the surface.

Place coated pieces on a wire rack set over a sheet pan. Let the coated chicken rest 15–30 minutes at room temperature; this allows the crust to set and helps prevent it from falling off during frying.

Pour about 1 inch (or use a deep pot so oil depth is 2–3 inches) of neutral oil into a Dutch oven or heavy pot. Heat oil to 325°F (160°C) for the first stage of frying. Use a thermometer for accuracy.

Fry chicken in batches, skin-side down first, without overcrowding. Cook at 325°F for 10–12 minutes, turning once, until the crust is golden and internal temperature reaches about 155–160°F (68–71°C).

Increase oil temperature to 375°F (190°C). Return chicken in batches and fry 2–4 minutes more, just until the crust is deeply golden and the internal temperature reaches 165°F (74°C). This two-step fry ensures cooked interior and extra-crisp exterior.

Transfer finished pieces to a wire rack set over a sheet pan to drain for 5 minutes. Sprinkle lightly with flaky sea salt while still hot.

Serve the Ponyshoe Fried Chicken hot with lemon wedges and optional pickles on the side. The crushed potato chip topping provides a distinctive crunchy, slightly seasoned finish — press extra chips onto spots that look thin if desired.

Leftovers: keep in an airtight container and reheat in a 375°F oven on a wire rack until warmed and crisp, about 10–12 minutes.