Joe's Fried Chicken Recipe

Trim and season

Pat the chicken pieces dry with paper towels. Using the 2 tsp kosher salt and 1 tsp black pepper listed in the marinade section, season the chicken lightly all over.

Marinate in buttermilk

Place the seasoned chicken in a large bowl or zip-top bag. Pour 3 cups buttermilk and 1 tablespoon hot sauce (if using) over the chicken, making sure pieces are submerged. Seal or cover and refrigerate at least 4 hours and up to overnight. The buttermilk tenderizes and infuses flavor.

Combine dry ingredients

In a wide shallow bowl or rimmed baking sheet, whisk together 3 cups all-purpose flour and 1/2 cup cornstarch. Add 2 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp dried thyme, 1/2 tsp cayenne pepper, 1 tsp celery salt, 1 tsp black pepper and 1.5 tsp kosher salt. Mix thoroughly so spices are evenly distributed.

Make egg wash

In a medium bowl, whisk together 2 large eggs and 1/2 cup milk until smooth. This step is optional but helps the flour adhere for an extra-crisp crust.

Remove one piece of chicken from the buttermilk, allowing excess to drip back into the bowl. (Reserve marinade if you want to reuse for another batch — discard after raw use.) If using the egg wash, dip the chicken into the egg mixture, then transfer to the flour mixture and press flour onto the surface to create a thick, even coating. If skipping the egg wash, dredge directly from buttermilk into the flour, pressing to adhere. Place coated pieces on a wire rack set over a baking sheet. Let rest 15–20 minutes; this helps the crust set and reduces loss of coating when frying.

Choose a heavy, deep skillet or Dutch oven and add enough neutral oil to reach about 1 to 1.5 inches up the side (approximately 1.5 cups for a 10-inch pan; adjust as needed). Heat oil over medium heat until it reaches 325–350°F (use a kitchen thermometer). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not smoke.

Fry in batches. Gently lower chicken pieces into the hot oil, skin side down first, being careful not to overcrowd the pan. Maintain oil temperature between 300–325°F for larger bone-in pieces to cook through without burning the crust. Fry thighs and legs about 12–15 minutes, breasts 12–18 minutes depending on size, wings 8–10 minutes. Turn once halfway through so both sides brown evenly. Internal temperature should reach 165°F for safe poultry; aim for 170–175°F for dark meat for tenderness.

Remove fried chicken to a wire rack set over a baking sheet to drain and stay crisp. Do not place directly on paper towels (they can trap steam and soften crust). Keep finished pieces warm in a 200°F oven while you finish remaining batches.

While still hot, sprinkle a little finishing or flaky sea salt over the chicken to taste and serve with lemon wedges for squeezing over pieces if desired.