Fried Chicken Recipe

In a large bowl or container, combine 6 cups water, kosher salt, and granulated sugar. Stir until dissolved.

Add smashed garlic cloves, peppercorns, and bay leaf. Submerge the chicken pieces in the brine, cover, and refrigerate for 2 to 4 hours (do not exceed 8 hours for skin-on pieces).

After brining, remove chicken and pat dry with paper towels. Discard brine. Add 1 cup ice to a bowl and set chicken on a rack to cool while preparing the buttermilk marinade (this step chills the chicken quickly if brined warm).

Buttermilk marinade

Place the patted-dry chicken pieces in a bowl or zip-top bag. Pour 2 cups buttermilk and 1 tablespoon hot sauce (if using) over the chicken, ensuring pieces are coated. Refrigerate for at least 2 hours and up to overnight. The buttermilk tenderizes and helps the coating adhere.

In a large shallow dish or rimmed baking sheet, combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, cayenne, 2 tsp salt, black pepper, and baking powder. Whisk to distribute spices evenly.

Remove each piece of chicken from the buttermilk, allowing excess to drip back into the bowl. Dredge thoroughly in the flour mixture, pressing the flour onto the skin to create an even, thick coating. For extra-crispy chicken, double-dredge: after the first dredge, return the chicken to the buttermilk briefly, then dredge again in the flour.

Place coated pieces on a wire rack set over a baking sheet and let rest for 15–30 minutes. This helps the coating adhere and dry slightly for better crisping.

Pour enough oil into a deep heavy skillet, Dutch oven, or deep fryer to come about two inches up the sides (about 1.5 liters). Heat the oil to 325°F (163°C) for initial frying.

Working in batches (do not overcrowd), carefully add chicken pieces, skin side down. Fry at 325°F (163°C) for 10–12 minutes per batch, turning once halfway, until the coating is golden and an instant-read thermometer inserted into the thickest part reads 155–160°F (68–71°C).

Increase oil temperature to 350°F (177°C). Fry the same pieces for an additional 2–3 minutes to crisp the exterior and bring the internal temperature to 165°F (74°C). If you don't have a thermometer, ensure juices run clear and no pink remains near the bone.

Use tongs to transfer the fried chicken to a wire rack set over a baking sheet. Sprinkle lightly with fine salt while still hot.

Let the chicken rest for 5 minutes before serving so the juices redistribute. Serve hot.