Fried Chicken Recipe

Make brine

In a large bowl or pot, combine 6 cups water, 3 tbs kosher salt, 1 tbs granulated sugar, smashed garlic cloves, peppercorns, and bay leaf. Stir until salt dissolves.

Submerge the chicken pieces in the brine, cover, and refrigerate for 1 to 4 hours. (If short on time, skip brine and proceed to marinade.)

After brining, remove chicken and pat dry with paper towels.

Marinate chicken

In a large bowl, whisk together 2 cups buttermilk, 1 tsp hot sauce, 1 tsp salt, and 1 tsp freshly ground black pepper. Add the patted-dry chicken and turn to coat. Cover and refrigerate at least 4 hours or preferably overnight. If you brined, 4 hours is sufficient.

When ready to fry, remove chicken from refrigerator and let sit 20–30 minutes to take off chill (this helps even cooking). Keep remaining buttermilk in bowl for dredging if desired.

Prepare dredge

In a large shallow dish or rimmed baking sheet, whisk together 3 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1/2 tsp cayenne, 2 tsp salt, and 1 tsp black pepper until evenly combined.

Set up a dredging station: the flour mixture in one pan, the marinated chicken in another (reserve buttermilk), and a wire rack next to the fryer for draining.

Working one piece at a time, lift a piece of chicken from the buttermilk (allow excess to drip off), then thoroughly coat in the flour mixture, pressing the flour onto the skin to form a good crust. For an extra-crispy double crust, dip the floured piece back into the buttermilk briefly and then re-coat in the flour mix.

Place coated pieces on a rack and let rest 10–15 minutes; this helps the coating adhere and dry slightly so it won't fall off during frying.

Heat oil

Use a heavy Dutch oven or deep skillet and pour in about 1.5 cups oil (enough to come 1 to 1.5 inches up sides). Heat over medium-high until oil reaches 325–350°F (use a thermometer). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles and rises slowly, it's close.

Fry chicken in batches without crowding. Maintain oil temperature between 300–350°F: lower for larger pieces early in fry to avoid over-browning while undercooked, raise slightly toward end to crisp. Cook bone-in pieces approximately 12–18 minutes per batch depending on size: thighs/drumsticks ~12–15 minutes, breasts larger may take 15–18. Turn pieces once or twice for even browning.

Use an instant-read thermometer inserted into thickest part (not touching bone) — chicken is done at 165°F (74°C). For best texture, remove when 160–165°F and let rest; carryover heat will finish cooking.

Transfer fried pieces to a wire rack set over a baking sheet to drain and keep crisp. Sprinkle with 1/2 tsp fine sea salt while still hot, if desired.

Serve fried chicken hot with lemon wedges or drizzle with hot honey for a sweet-spicy finish. Let rest 5 minutes before serving.