Fried Chicken Recipe

Brine / marinade

Pat chicken thighs dry with paper towels. In a large bowl or zip-top bag, combine buttermilk, 2 tsp kosher salt, 1 tsp black pepper and 1 tbsp hot sauce (if using). Submerge the chicken thighs in the buttermilk mixture. Cover and refrigerate for at least 2 hours or up to 12 hours. This tenderizes and seasons the meat.

Prep the dredge

About 30 minutes before frying, remove the chicken from the refrigerator so it comes slightly toward room temperature. In a large shallow bowl or rimmed baking sheet, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, baking powder, and 0.5 tsp freshly ground black pepper. Mix thoroughly so spices are even.

Coat the chicken

Working one piece at a time, lift a thigh from the buttermilk, letting excess drip back into the bowl. Dredge thoroughly in the seasoned flour mixture, pressing the flour onto the skin and exposed meat to form a good crust. For extra crispiness, double-dip: return the coated piece to the buttermilk for 1 minute, then dredge again in the flour mixture. Set coated pieces on a wire rack for 10–15 minutes to help the coating adhere.

Heat the oil

Pour vegetable oil into a deep heavy-bottomed skillet or Dutch oven to a depth of about 1.5–2 inches (or use a deep fryer). Heat the oil over medium-high heat to 175°C (350°F). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not burn.

Fry the chicken

Fry the thighs in batches without crowding — 2–3 pieces at a time depending on pan size. Maintain oil temperature between 165–180°C (330–355°F). Fry about 12–15 minutes per piece for bone-in thighs, turning halfway through, until the crust is deep golden brown and an instant-read thermometer inserted into the thickest part reads 75°C (165°F). Adjust heat as needed to avoid burning the crust.

Drain and rest

Use tongs to transfer cooked thighs to a wire rack set over a baking sheet to drain and stay crisp. Keep warm in a 90–100°C (200–210°F) oven if making multiple batches. Sprinkle a light pinch of additional salt over the hot pieces if desired.

While the chicken fries or during the resting time, whisk together mayonnaise, Dijon mustard, yellow mustard, honey, apple cider vinegar, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl until smooth and emulsified. Taste and adjust honey or vinegar to balance sweetness and tang. Transfer to a serving bowl or squeeze bottle.

Arrange dill pickle slices and pickled jalapeños on a small platter or place directly atop the fried chicken as desired. Sprinkle chopped parsley over the finished chicken for color and serve lemon wedges on the side for a bright squeeze. Offer the honey‑mustard sauce alongside for dipping. Ensure each served portion has pickles and sauce as indicated in the menu description.