Fried Chicken Recipe

Trim and season

Pat the chicken pieces dry with paper towels. In a large bowl, combine 2 tsp kosher salt and 1 tsp black pepper and rub lightly over the chicken. This initial seasoning starts flavoring the meat.

Marinate

In a separate large bowl or resealable plastic bag, whisk together 3 cups buttermilk and 2 tbs hot sauce. Add the chicken pieces, ensuring they are fully submerged or well-coated. Refrigerate for at least 4 hours or preferably overnight (up to 24 hours) to tenderize and flavor the chicken.

Prepare dry mix

In a large shallow dish or rimmed baking sheet, combine 3 cups all-purpose flour, 1 tbs cornstarch, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne pepper, 1 tsp dried thyme, 2 tsp kosher salt, and 1 tsp black pepper. Whisk thoroughly so spices are evenly distributed.

Optional egg wash

If you want a thicker, crunchier crust, whisk together 2 large eggs and 1 tbs whole milk in a shallow bowl. Set next to the flour mixture. If you prefer single-dip breading, skip the egg wash and proceed directly to dredging with flour.

Dredge the chicken

Remove a piece of chicken from the buttermilk, letting excess drip back into the bowl. If using egg wash: dip the chicken briefly into the egg mixture, then press into the seasoned flour, coating thoroughly and shaking off excess. If not using egg wash: press the wet chicken directly into the flour mixture. Place coated pieces onto a rack set over a baking sheet. For an extra-crispy double coating: return the floured piece to the buttermilk briefly and then re-dredge in flour.

Rest before frying

Let the breaded chicken rest on the rack for 15–20 minutes at room temperature. This helps the coating adhere and reduces thermal shock when it hits the oil.

Heat oil

In a deep heavy-bottomed pot (Dutch oven) add enough neutral oil to reach roughly 2–3 inches up the side (about 1 L for a medium pot). Attach a thermometer to the pot and heat oil over medium heat to 325°F (160°C) for the first cook. If you don't have a thermometer, heat until a small piece of bread sizzles gently and browns slowly.

Fry in batches — first cook

Working in batches (do not overcrowd), lower chicken pieces into the oil, skin-side down if present. Fry at 325°F (160°C) for about 8–10 minutes for dark pieces (thighs/drumsticks) and 6–8 minutes for breasts, until the outside is pale golden and internal temperature reaches about 150°F (65°C). Maintain gentle bubbling; adjust heat to keep temperature steady.

Increase heat and finish

Remove the chicken from oil and place on a wire rack. Increase oil temperature to 350–360°F (175–180°C). Return chicken in batches and fry for an additional 3–5 minutes to crisp the crust and bring internal temperature to 165°F (74°C) (check thickest part). Skin should be deep golden-brown and crisp. Total cook time will vary by piece size; use a probe thermometer for accuracy.

Drain and rest

Transfer finished chicken to a rack over a baking sheet and let rest 5–7 minutes before serving. This helps juices redistribute and keeps crust crisp.

Boil potatoes

Place 2 lbs cubed russet potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes.

Mash and season

Drain potatoes well and return to the pot. Add 4 tbs unsalted butter and about 1 cup warm whole milk or cream. Mash with a potato masher or ricer until smooth and creamy. Season with 1 tsp kosher salt and 1/2 tsp black pepper, taste and adjust seasoning. Keep warm until serving.

Mix vegetables

In a large bowl combine 4 cups shredded green cabbage and 1 cup grated carrot.

Make dressing & toss

In a small bowl whisk together 1/2 cup mayonnaise, 1 tbs apple cider vinegar, 1 tsp granulated sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Pour dressing over cabbage and carrot, toss to coat thoroughly. Chill the coleslaw at least 30 minutes to allow flavors to meld before serving.

Cook corn

If using frozen corn, thaw and drain. In a medium skillet over medium heat melt 2 tbs unsalted butter. Add 3 cups corn kernels and cook, stirring occasionally, until heated through and lightly caramelized in places, about 5–7 minutes.

Finish

Stir in 1 tbs honey, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 1 minute to glaze. Remove from heat and keep warm until serving.

Plate

Place 2 pieces of fried chicken per serving on plates and add portions of mashed potatoes, coleslaw, and honey butter corn (approximately 1/2–3/4 cup each depending on appetite).

Garnish

Sprinkle chopped fresh parsley over the sides and chicken if desired, and serve with lemon wedges on the side. Offer hot sauce or gravy as optional accompaniments.