Fried Chicken Recipe

Trim and brine

Rinse and pat the 20 pieces of bone-in chicken dry. If desired, trim excess skin but leave a good amount for crispness. In a large container or bowl, combine 6 cups buttermilk, 2 tablespoons kosher salt, and 1 teaspoon black pepper. Submerge the chicken pieces completely in the buttermilk mixture. Cover and refrigerate for at least 4 hours — preferably overnight (8–12 hours) — to tenderize and season the meat.

When ready to fry, remove chicken from refrigerator. Allow chicken to sit at room temperature for 20–30 minutes while you prepare the coating and heat the oil; this promotes even cooking.

Make seasoned flour

In a very large, shallow container (or two medium containers), whisk together 6 cups all-purpose flour and 1 cup cornstarch. Add 2 tablespoons kosher salt, 2 teaspoons ground black pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons smoked paprika, 1 teaspoon dried oregano, and 1 teaspoon cayenne pepper (if using). Mix thoroughly so the seasonings are evenly distributed.

Set up a dredging station: one bowl with the seasoned flour, one shallow bowl with the egg wash (3 large eggs beaten with 1 cup whole milk until combined), and a rack or tray lined with paper towels or a wire rack over a sheet pan for resting the coated pieces before frying.

Heat oil

Pour about 3 cups neutral frying oil into a heavy, deep skillet or Dutch oven (oil depth ~1.5–2 inches). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily without burning immediately.

Dredge chicken (double-dip method)

Work in batches (do not overcrowd). Remove one piece of chicken from the buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour, pressing so the coating adheres. Dip the floured piece into the egg wash, letting excess drip back into the bowl. Return the piece to the seasoned flour and press again for a double-coated crust. Place the coated piece on the prepared rack. Repeat for remaining pieces, keeping portions manageable so the coating stays dry and crisp.

Fry in batches

When oil is at 350°F, carefully lower 3–5 pieces (depending on pot size) into the oil, skin-side down if applicable. Maintain oil temperature between 325–350°F; adjust heat as needed. Fry bone-in pieces 12–18 minutes per batch, turning occasionally so all sides brown evenly. Smaller pieces (wings) will finish closer to 8–10 minutes; larger pieces (thighs, breasts) may need 16–18 minutes. The internal temperature for doneness should reach 165°F (74°C) near the bone.

Drain and rest

Lift pieces from oil and let excess drain on a wire rack set over a sheet pan (not on paper towels — rack preserves crispness). Keep finished pieces in a warm oven at 200°F (95°C) while you finish remaining batches so all 20 pieces stay hot.

Optional finishing

If desired, melt 2 tablespoons butter and brush lightly over the hot fried chicken for sheen and extra flavor just before serving.

Arrange the fried chicken on a platter or serve from the rack. Serve hot. Leftovers: cool to room temperature, then refrigerate within 2 hours. Reheat in a 375°F (190°C) oven on a rack for 10–15 minutes until heated through and crisp.