Fried Chicken Recipe

Trim and brine (optional)

Pat chicken pieces dry. If you prefer, lightly score thicker parts and season chicken with 1 tablespoon kosher salt and 1/2 teaspoon black pepper. This optional step helps seasoning penetrate before marinating.

In a large bowl, whisk together buttermilk, 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder and hot sauce (if using). Submerge chicken pieces in the marinade, cover, and refrigerate for at least 4 hours and up to 16 hours. Turn once halfway through to ensure even marination.

About 30 minutes before frying, combine all-purpose flour, cornstarch, paprika, smoked paprika, onion powder, garlic powder, dried oregano, cayenne, 2 teaspoons kosher salt and 1 teaspoon black pepper in a large shallow bowl or baking tray. Whisk thoroughly so spices are evenly distributed.

Remove chicken from refrigerator and let sit at room temperature 20–30 minutes. Shake off excess buttermilk then dredge each piece in the flour mixture, pressing firmly to coat. For an extra-crisp double crust, return dredged pieces briefly to the buttermilk then dredge again in the flour mix.

Pour oil into a deep 12-inch skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 1.5 cups). Heat over medium-high until a deep-fry thermometer reads 325°F (163°C) for dark meat. If you don’t have a thermometer, test with a small pinch of breading — it should sizzle steadily and reach frying temp.

Fry chicken in batches without crowding. Maintain oil temperature between 325–350°F (163–177°C): start at 325°F and allow it to rise toward 350°F as you add pieces. Fry each batch 12–16 minutes, turning occasionally, until internal temperature at thickest part reaches 165–175°F (74–79°C) and crust is deep golden brown. Thighs and drumsticks typically take 14–16 minutes.

Transfer fried chicken to a wire rack set over a baking sheet and rest 8–10 minutes. This keeps crust crisp and finishes cooking.

In a medium saucepan, bring water and milk to a gentle simmer with 1 teaspoon salt and 1/2 teaspoon black pepper. Add fresh corn kernels and simmer 2 minutes to release sweetness.

Whisk in polenta in a steady stream to avoid lumps. Reduce heat to low and cook, stirring frequently, until polenta thickens and grains are tender, 18–22 minutes (check package for grind-specific times). If polenta becomes too thick, add up to 1/2 cup warm water or milk to reach a creamy consistency.

Remove from heat and stir in butter and grated Parmesan. Taste and adjust seasoning. Keep warm until plating.

Bring a small pot of salted water to a boil. Blanch trimmed spring beans 1–2 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

In a bowl, toss pea shoots, blanched spring beans, shaved asparagus and sliced squash with 2 teaspoons olive oil, 1 teaspoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep refrigerated briefly if needed; serve cool or at room temperature.

In a small saucepan over low heat, combine honey, toasted crushed Szechuan peppercorns, red chili flakes, rice vinegar, soy sauce and 1/4 teaspoon salt. Warm gently, stirring, just until honey is fluid and flavors meld, about 2–3 minutes. Do not boil. Remove from heat and let rest 10 minutes so peppercorns infuse. Strain if you prefer a smooth honey, or leave peppercorns for texture and visual interest.

Spoon a generous portion of warm fresh corn polenta onto each plate (about 1/2 to 3/4 cup per serving). Arrange a few tablespoons of the pea-shoot and spring-vegetable salad alongside or lightly on top of the polenta.

Place 1–2 pieces of fried chicken per plate over the polenta. Drizzle 1–2 teaspoons of warm Szechuan hot honey over the chicken (add more to taste).

Finish with a sprinkle of chopped parsley and serve with lemon wedges for squeezing over the chicken. Serve immediately so crust remains crisp.