Fried Chicken Recipe

Make the marinade

In a large bowl, whisk together 3 cups buttermilk, 2 eggs, 1 tablespoon hot sauce, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until smooth.

Marinate chicken

Season the chicken pieces lightly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 4 hours and up to overnight. For best results marinate 8–12 hours. Turn once halfway through to ensure even coating.

Prepare the seasoned flour

In a shallow bowl or a large rimmed baking sheet, combine 3 cups all-purpose flour and 1/2 cup cornstarch. Add 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne pepper, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Whisk thoroughly to distribute spices and break up any lumps.

Set up dredging station

Place the seasoned flour mixture next to the marinating bowl. Reserve a rack or tray lined with paper towels for draining. For extra crispness, you can double-dredge: have a second shallow bowl with a small amount of the buttermilk (about 1/2 cup) or use the marinade for dipping between coats.

Dredge the chicken

Remove a piece of chicken from the marinade, letting excess drip back into the bowl. Dredge thoroughly in the seasoned flour, pressing the flour into the skin and crevices to form a good coating. For a thicker crust, dip the floured piece briefly back into 1/2 cup reserved buttermilk (or the marinade) and dredge again in the flour. Place coated pieces on a wire rack set over a baking sheet and let rest 15–20 minutes — this helps the coating adhere.

Heat the oil

Pour 1.5 to 2 inches of vegetable oil into a heavy Dutch oven or large deep skillet (about 1.5 cups for smaller pot; adjust to maintain depth). Heat over medium-high until the oil reaches 325–350°F (163–177°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily but not burn.

Fry the chicken

Work in batches so you do not overcrowd the pan (3–4 pieces per batch depending on pot size). Carefully lower chicken pieces skin-side down into the hot oil. Maintain oil temperature between 300–350°F (149–177°C) by adjusting heat. Fry bone-in pieces about 12–15 minutes per side for medium pieces (thighs/drumsticks) and up to 20–25 minutes for larger breasts, turning once halfway to brown evenly. The internal temperature should reach 165°F (74°C) at the thickest part near the bone. Total frying time per batch will vary with piece size; monitor temperature and color — golden-brown and crisp.

Drain and rest

Transfer fried chicken to the wire rack set over a baking sheet (not paper towel, which will make crust soggy). Sprinkle lightly with flaky salt while still hot. Let rest 5–10 minutes before serving to allow juices to redistribute and coating to set.

Serve the fried chicken warm with lemon wedges on the side. Offer extra hot sauce or your preferred dipping sauce. Store leftovers in the refrigerator in an airtight container for up to 3 days; re-crisp in a 375°F (190°C) oven for 10–12 minutes.