Perfect Fried Chicken Recipe

Trim excess fat and skin from chicken pieces as desired. Pat dry with paper towels.

In a large nonreactive bowl, whisk together buttermilk, hot sauce, 2 tsp kosher salt and 1 tsp black pepper until combined.

Submerge chicken in the buttermilk mixture. Cover and refrigerate for at least 4 hours or up to overnight (8–12 hours) to tenderize and season the meat.

About 30 minutes before frying, remove chicken from refrigerator to come slightly toward room temperature (but keep in fridge if in a hot kitchen). Set a rack over a sheet pan to rest the breaded pieces.

In a large shallow bowl or rimmed baking sheet, whisk together flour, cornstarch, powdered buttermilk (if using), garlic powder, onion powder, smoked paprika, cayenne, 1 tsp black pepper and 1.5 tsp kosher salt until evenly distributed.

Working one piece at a time, lift chicken from buttermilk, letting excess drip back into the bowl. Dredge thoroughly in the seasoned flour, pressing firmly so the coating adheres. Shake off excess and set on the rack. For extra crispness, double-dredge: dip the floured piece briefly back into a couple tablespoons of reserved buttermilk or a thin egg wash (1 egg beaten with 1 tbsp water), then dredge again in the flour mixture.

Allow breaded pieces to rest on the rack for 10–15 minutes; this helps the crust set and reduces coating loss in the fryer.

Pour oil into a large heavy-bottomed skillet or Dutch oven to reach about 1 to 1.5 inches deep (about 1.5–2 cups depending on pan). Heat over medium-high until oil reaches 325–350°F (160–175°C). Use a thermometer for accuracy.

Working in batches (do not overcrowd the pan), carefully lower 3–4 pieces into the hot oil, skin side down if applicable. Maintain oil temperature between 300–350°F by adjusting heat as needed.

Fry each batch until golden brown and an internal temperature of 165°F (74°C) is reached at the thickest part, about 12–18 minutes depending on piece size. Turn pieces once or twice for even browning. If crust browns too fast, reduce heat and finish cooking more slowly.

Use a slotted spoon or tongs to transfer fried chicken to the rack-lined sheet pan. Sprinkle a little kosher salt on the hot pieces. Let rest 5 minutes before assembling.

While chicken is resting, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, 1/4 tsp kosher salt and 1/4 tsp black pepper in a small bowl. Stir until smooth. Taste and adjust acidity or salt. Refrigerate until ready to use.

In a medium bowl, combine sliced green and red cabbage and shredded carrot.

In a small bowl, whisk together 1/4 cup mayonnaise, grated garlic, apple cider vinegar, honey, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Pour dressing over cabbage mixture and toss to coat evenly. Let slaw sit for 10–15 minutes to soften slightly and allow flavors to meld. Taste and adjust seasoning.

Heat a skillet or griddle over medium heat. Butter cut sides of buns with 2 tbsp unsalted butter. Toast buns, buttered-side down, until golden and crisp, about 1–2 minutes.

To assemble each sandwich: spread about 1.5 tbsp garlic aioli on the bottom bun. Place 1 fried chicken piece on the bun, top with 2 pickle slices and ~3/4 cup dressed garlic slaw (adjust to fit). Spoon a little extra aioli on the top bun if desired, close the sandwich and garnish with chopped parsley if using.

Serve immediately while chicken is hot and crusty.