Fried Chicken Recipe

Trim and score

Rinse chicken pieces and pat dry with paper towels. Trim excess fat and, for thick pieces (breasts/thighs), make 2–3 shallow slashes through the skin into the meat so the marinade can penetrate.

Season and marinate

In a large bowl or resealable container, whisk together the buttermilk, 1 1/2 tablespoons kosher salt, 1 teaspoon black pepper, and hot sauce if using. Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 4 hours and up to 24 hours. Turn once or twice so all pieces marinate evenly.

About 20–30 minutes before frying, combine the all-purpose flour and cornstarch in a large shallow dish or bowl. Add paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, 1 tablespoon kosher salt, and 1 teaspoon black pepper. Whisk thoroughly to distribute spices evenly.

Set two wire racks over baking sheets or set out a clean plate for coated pieces. This will help the coating set and keep pieces from getting soggy before frying.

Remove chicken from the refrigerator. Let excess buttermilk drip off; do not shake vigorously. One piece at a time, press each piece into the seasoned flour so the flour adheres well—coat all sides, pressing into seams and under the skin where possible to create a good crust.

For an extra-crisp double coating (optional): After the first dredge, briefly return the piece to the buttermilk (or an egg wash made from 1 egg beaten with 2 tbs water) and then dredge again in the flour. Place coated pieces on the rack and let rest 10–15 minutes to let the coating set.

Pour oil into a large heavy skillet (cast iron preferred) to a depth of about 1 to 1 1/4 inches (use the larger amount of oil if your pan requires more). Heat over medium heat until the oil reaches 325–350°F (165–175°C). If you don't have a thermometer, test with a small pinch of flour; it should sizzle steadily but not burn immediately.

Work in batches so you do not overcrowd the pan (3–4 pieces per batch depending on pan size). Gently lower each piece into the hot oil, skin-side down first. Maintain oil temperature between 300–350°F. Adjust heat as needed.

Fry the pieces for about 12–18 minutes per batch, turning occasionally so they brown evenly. Smaller pieces (drumsticks) will be closer to 12 minutes; larger breasts may take 16–18 minutes. The internal temperature should reach 165°F (74°C) measured at the thickest part, and juices should run clear.

If oil temperature drops below 300°F, the chicken will absorb more oil and become greasy; if it exceeds 360°F, the coating will brown too fast before the inside cooks. Monitor and adjust burner to keep steady heat.

Using tongs, transfer fried chicken to the prepared wire rack set over a baking sheet (not paper towels—racks keep crust crisp). Let rest for 5–10 minutes. If cooking multiple batches, keep finished pieces in a warm oven set to 200°F (95°C) while remaining batches finish.

Taste for seasoning; if desired, sprinkle a light pinch of salt over the hot pieces to finish.

Serve fried chicken hot or warm with your favorite sides (coleslaw, mashed potatoes, pickles) and dipping sauces. Leftovers keep covered in the refrigerator for up to 3 days; reheat in a 375°F (190°C) oven on a rack until crisp and heated through.