Fried Chicken Recipe

Prepare brine

In a large bowl, whisk together buttermilk, 2 tablespoons kosher salt, sugar, garlic powder, and paprika until combined.

Pat the chicken pieces dry with paper towels. Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 4 hours or overnight. This tenderizes and seasons the meat.

About 30 minutes before frying, remove the chicken from the refrigerator so it comes closer to room temperature (helps even cooking).

In a large, shallow bowl or rimmed baking sheet, combine the flour, cornstarch, baking powder, 2 teaspoons kosher salt, black pepper, smoked paprika, onion powder, cayenne, and 2 teaspoons dried za'atar. Whisk to fully incorporate and break up any lumps.

Set up a dredging station: one tray with the seasoned flour, another with the brined chicken (allow excess buttermilk to drip off), and a cooling rack over a sheet pan for the coated pieces.

Dredge each piece of chicken in the flour mixture, pressing the flour into the surface to build a thick, craggy coating. Shake off loose excess and place on the rack. For extra-crisp coating, double-dredge: briefly dip back into a small amount of reserved buttermilk, then re-coat in flour. Let the coated pieces rest on the rack for 10–15 minutes to help the coating adhere.

Pour oil into a large cast-iron skillet or heavy-bottomed pot to a depth of about 1 to 1.5 inches (about 1.5 cups for a 10-inch skillet). Attach a deep-fry thermometer to the side. Heat over medium-high until oil reaches 325°F (160°C) for initial fry.

Working in batches (do not overcrowd), gently add chicken pieces, skin-side down. Maintain oil temperature between 300–325°F (150–160°C). Fry for 10–12 minutes for thighs/drumsticks (smaller pieces less), then flip and fry an additional 6–8 minutes, adjusting time so internal temperature reaches 165°F (74°C) measured at the thickest part (avoiding bone). Total cook time will vary by piece size.

If you prefer an extra-crispy exterior, increase oil to 350–360°F (175–182°C) for the last 1–2 minutes of frying. Remove chicken to a wire rack set over a sheet pan to drain and rest. Let pieces rest for 5 minutes before serving.

Between batches, allow oil to return to temperature. Use a slotted spoon or spider to remove any floating bits to prevent burning.

While the chicken fries, make the hot honey: in a small saucepan, warm the honey over low heat until it becomes slightly more fluid (do not boil). Stir in red pepper flakes, apple cider vinegar, and 1/4 teaspoon salt. Simmer gently for 1–2 minutes to infuse heat, then remove from heat and transfer to a small bowl or squeeze bottle.

Taste and adjust heat or acidity as desired (add more vinegar for brightness or more flakes for heat). Keep warm or return to very low heat before serving if you want drizzling consistency.

In a small bowl, combine Greek yogurt, lime zest, lime juice, harissa (or sriracha), minced cilantro (if using), and 1/2 teaspoon kosher salt. Whisk until smooth. Adjust seasoning: add more lime juice for tang, more harissa for heat, or a splash of water to thin to desired dipping consistency.

Chill until ready to serve. The cool, tangy yogurt helps balance the spicy, sweet hot honey and the za'atar flavors on the chicken.

Arrange the fried chicken on a serving platter. Lightly drizzle hot honey over the chicken (start with 1–2 tablespoons and add more to taste) and sprinkle the extra 1 teaspoon of za'atar evenly over the pieces for an herbaceous finish.

Serve with small bowls of chili-lime yogurt for dipping and lemon or lime wedges on the side. Recommend serving immediately while chicken is hot and crisp.