Southern-style Half Chicken Recipe

Trim and brine-ish marinade

Rinse the chicken half and pat dry with paper towels. Using a sharp knife, trim any large excess fat. Place the chicken in a bowl or resealable bag and pour in the buttermilk and hot sauce (if using). Add 1 tsp kosher salt and 1 tsp black pepper to the marinade. Massage to coat, cover, and refrigerate for at least 1 hour and up to 8 hours. The buttermilk tenderizes and seasons the meat.

Remove the chicken from the refrigerator 20–30 minutes before cooking to take the chill off (this promotes even cooking).

Prepare coating

In a large shallow dish or rimmed baking sheet, whisk together the all-purpose flour and cornstarch. Add paprika, garlic powder, onion powder, dried thyme, cayenne, 1 tsp kosher salt, and 1 tsp black pepper. Mix thoroughly so the spices are evenly distributed.

Remove the chicken from the buttermilk, allowing excess to drip off, and dredge thoroughly in the flour mixture, pressing the coating onto all surfaces. For a thicker crust, dip the coated chicken back into the buttermilk briefly and dredge again in the flour mixture. Set the coated chicken on a wire rack for 10–15 minutes to allow the crust to set.

Heat oil and fry

In a heavy 10–12 inch skillet or Dutch oven, add enough neutral oil to come about 1/2 inch up the sides (about 1 cup). Heat over medium-high until the oil reaches 325–335°F (use a thermometer). If you don’t have a thermometer, test with a small pinch of flour — it should sizzle gently and brown slowly. Add the butter to the oil (it will foam) which helps flavor the crust.

Carefully place the coated chicken half into the hot oil, skin-side down if skin is present. Fry for 6–8 minutes without moving to develop a deep golden crust. Reduce heat to maintain oil at 300–320°F and flip the chicken using tongs. Continue frying for another 8–12 minutes, adjusting heat so the crust browns but the inside cooks through. Total frying time will be about 15–20 minutes depending on size; internal temperature should reach 165°F in the thickest part of the thigh and breast when measured with an instant-read thermometer.

If the crust is browning too quickly before the meat is done, lower heat and partially cover the skillet with a lid for a few minutes to allow the interior to cook through, then uncover to crisp the crust again.

Once cooked, transfer the chicken to a wire rack set over a baking sheet to drain and rest for 5–7 minutes. Resting lets juices redistribute and finishes carryover cooking.

While the chicken rests, squeeze lemon wedges over it for brightness and sprinkle with chopped fresh parsley. Serve immediately with two sides of your choice (traditional Southern options: mashed potatoes, collard greens, macaroni and cheese, cornbread, or coleslaw).