Family Sized Fried Chicken Recipe

Trim excess skin if necessary and pat the chicken pieces dry with paper towels.

In a large bowl or container, whisk together the buttermilk, cold water, 2 tablespoons kosher salt, 1 tablespoon sugar, 1 teaspoon garlic powder and 1 teaspoon black pepper until combined.

Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate at least 4 hours, preferably overnight (8–12 hours) for best flavor and tenderness.

About 30–60 minutes before frying, remove the chicken from the refrigerator to come closer to room temperature while still cold (reduces shock in oil).

In a large shallow bowl or rimmed baking sheet, whisk together 4 cups all-purpose flour and 1 cup cornstarch until evenly combined.

Add 2 teaspoons kosher salt, 2 teaspoons paprika, 1 teaspoon onion powder, 2 teaspoons garlic powder, 1 teaspoon dried oregano, 1 teaspoon ground black pepper, 1 teaspoon cayenne (optional) and 1 teaspoon baking powder. Mix thoroughly so spices are distributed evenly.

Set up a dredging station with the seasoned flour mixture in one pan, a wet-wash bowl (eggs + milk) next to it, and a second shallow pan reserved for resting the coated pieces.

Prepare the wet wash

In a medium bowl, whisk together 2 large eggs, 1 cup whole milk and 1 teaspoon hot sauce (if using) until uniform.

Working with 2–3 pieces at a time, remove a chicken piece from the buttermilk brine, allow excess to drip off, then dip it into the wet wash making sure it's fully coated.

Immediately transfer the piece to the seasoned flour. Press the flour onto the surface firmly to form a good crust; flip and repeat so both sides are well coated. For an extra-crispy double coating: after first coating, return the piece to the wet wash briefly and dredge again in the flour mixture.

Place coated pieces on a wire rack set over a rimmed baking sheet and let rest 15–20 minutes — this helps the crust adhere and develop texture.

Pour vegetable or peanut oil into a large heavy-bottomed pot or deep skillet to a depth of 1.5–2 inches (about 1.0–1.5 liters depending on pan size). Heat the oil over medium-high until it reaches 325–350°F (163–177°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil—if it sizzles steadily, oil is ready.

Fry the chicken in batches without crowding the pan. For medium pieces (thighs/legs): fry at 325°F (lower end) for about 12–15 minutes, turning occasionally until golden brown and an internal temperature of 165–175°F (74–79°C) is reached (dark meat benefits from higher temp up to 175°F). For breasts (bone-in): 14–18 minutes; wings: 8–10 minutes. Adjust heat to keep oil between 300–350°F.

Use a slotted spoon or tongs to transfer finished pieces to a wire rack over a baking sheet. Drain for a minute, then optionally season immediately with a light sprinkle of kosher salt while hot.

If finishing large batches, keep fried pieces warm in a 200°F (93°C) oven on a rack while you fry remaining pieces to preserve crispness.

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