Fried Chicken Recipe

In a large bowl or pot, combine 6 cups water, 3 tbs kosher salt, 2 tbs sugar, smashed garlic, peppercorns and thyme. Stir until salt and sugar dissolve.

Add the chicken pieces to the brine, ensuring they are fully submerged. Cover and refrigerate for 1 to 4 hours (1 hour for smaller pieces, up to 4 for larger pieces). Do not exceed 6 hours to avoid overly soft texture.

After brining, remove chicken, rinse briefly under cold water, and pat dry thoroughly with paper towels. Let rest on a rack for 10 minutes to air-dry slightly.

In a large bowl, whisk together 2 cups buttermilk, 1 tsp hot sauce (if using), 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Place the brined, patted-dry chicken into the buttermilk mixture, making sure pieces are coated. Cover and refrigerate for at least 2 hours, preferably overnight (up to 12 hours) for best flavor and tenderness.

About 30 minutes before frying, set a wire rack over a baking sheet. In a large shallow bowl or rimmed baking sheet, combine 3 cups all-purpose flour and 1/2 cup cornstarch. Add 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp cayenne, 2 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk thoroughly to distribute spices and break up any lumps.

Remove chicken from buttermilk, letting excess drip off. Working one piece at a time, press chicken into the flour mixture to coat well, shaking off excess. For a thicker crust, dip coated piece back into a little leftover buttermilk and again into the flour (double-dip). Place coated pieces on the prepared rack and let rest 10–15 minutes to set the crust.

Pour oil into a large heavy-bottomed pot or Dutch oven to a depth of about 3–4 inches (roughly 1.2–1.5 liters). Attach a thermometer and heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil—it should sizzle and brown gently within 30–45 seconds.

Work in batches so the pot isn’t crowded (overcrowding drops oil temperature and yields greasy chicken). Gently lower coated chicken pieces into the hot oil, skin-side down first. Maintain oil temperature between 325–350°F (160–175°C) while frying by adjusting heat as needed.

Fry bone-in thighs and drumsticks about 12–15 minutes, and larger bone-in breasts 15–18 minutes, turning once halfway through so crust browns evenly. Internal temperature should reach 165°F (74°C) in the thickest part; a thermometer inserted near the bone is best. If crust browns too quickly, lower heat slightly and cook longer until done.

Use tongs to remove chicken and transfer to a wire rack set over a baking sheet to drain and stay crisp. Sprinkle a little fine salt to taste immediately while still hot.

Let fried chicken rest 5 minutes on the rack before serving. This allows internal juices to redistribute and crust to firm up. Serve hot.

Optional: keep cooked chicken warm in a 200°F (95°C) oven on a rack while you finish remaining batches.