Fried Chicken Recipe

In a large bowl or pot, combine 6 cups water, 2 tbs kosher salt and 1 tbs sugar. Stir until dissolved. Add smashed garlic cloves, peppercorns and bay leaf. Cool to room temperature if you warmed the water.

Submerge the chicken pieces in the brine. Cover and refrigerate for 1 to 4 hours (30 minutes minimum for smaller pieces, up to 4 hours for best flavor). Do not brine longer than 6 hours for pieces with skin.

When brining is complete, remove chicken from brine, discard brine, pat pieces very dry with paper towels to help coating adhere.

In a bowl, whisk together 2 cups buttermilk and 2 tsp hot sauce. Add the patted-dry chicken pieces and turn to coat. Cover and refrigerate for 1 to 4 hours (this tenderizes and adds flavor; if short on time, 30 minutes helps). Remove from fridge 20–30 minutes before frying to take the chill off.

In a large shallow bowl or rimmed baking sheet, whisk together 3 cups all-purpose flour and 1 tbs cornstarch.

Add 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne pepper, 1 tsp dried thyme, 1 tsp dried oregano, 2 tsp kosher salt and 1 tsp freshly ground black pepper. Mix thoroughly to distribute spices.

Dredge the Chicken

Working one piece at a time, remove chicken from buttermilk letting excess drip back into the bowl. Press the chicken into the seasoned flour, coating completely. For an extra-crispy double coating: shake off excess flour, dip back briefly into buttermilk, then re-coat with the seasoned flour. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

Pour about 1.5 cups (or enough to reach 1–1.5 inches depth) of vegetable or neutral oil into a heavy skillet or Dutch oven. Heat over medium-high until oil reaches 325–350°F (160–175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle steadily but not burn.

Reduce heat to maintain oil at about 325–350°F. Carefully add chicken pieces skin-side down, working in batches so pieces don't touch. Do not overcrowd the pan.

Fry bone-in pieces for 12–18 minutes, turning occasionally so they brown evenly. Thinner pieces (drumsticks) will be toward the lower end; large thighs toward the higher. Maintain oil temperature and adjust heat as needed.

Use an instant-read thermometer inserted into the thickest part (not touching bone); chicken is done at 165°F (74°C). If crust is deep golden and internal temp reached, remove pieces using tongs to a wire rack set over a baking sheet to drain. For extra-crispy finish, you may place in a 350°F oven for 5 minutes after frying.

If desired, brush each piece lightly with 2 tbs melted butter right after removing from oil for extra flavor and sheen.

Let chicken rest 5 minutes before serving so juices redistribute. Serve hot.