2 Pc Fried Chicken Recipe

Trim and season

Pat the 2 chicken pieces dry with paper towels. Lightly score skin if thick. Season both sides with 1 tsp salt and 1 tsp black pepper, rubbing it into crevices. Set aside briefly while you make the marinade.

In a bowl, combine 1 cup buttermilk, 1 tsp hot sauce (if using), 1 tsp garlic powder, and 1/2 tsp onion powder. Place the seasoned chicken in a shallow dish or zip-top bag and pour the buttermilk mixture over it so pieces are coated. Cover or seal and refrigerate for at least 2 hours, ideally 4–8 hours. If short on time, marinate 30–60 minutes.

In a wide, shallow bowl or plate, whisk together 1 1/2 cups all-purpose flour and 1/4 cup cornstarch. Add 1 tbsp paprika, 1/2 tsp smoked paprika or cayenne (optional), 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme or oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Mix thoroughly so spices are evenly distributed.

Set up a dredging station: the bowl with the seasoned flour mixture and a wire rack or a clean plate to hold coated pieces. For extra-crispy, you can double-dredge: reserve about 1/4 cup of the buttermilk marinade to dip between coatings.

Remove one piece of chicken from the marinade, letting excess drip back into the dish. Dredge thoroughly in the flour mixture, pressing the flour onto the skin and into crevices. Shake off excess. For double coating (optional): dip the coated piece briefly into the reserved 1/4 cup buttermilk, then re-dredge in the flour mixture. Place coated pieces on a wire rack and let rest 10–15 minutes to help the coating adhere.

Pour approximately 600–800 ml oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (enough to come halfway up the chicken). Heat over medium-high until oil reaches 175–180°C (350–360°F). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately but not burn.

Working in a single layer (do not overcrowd), carefully lower the coated chicken pieces into the hot oil skin-side down first. Maintain oil temperature between 160–180°C (320–360°F): if it gets too hot reduce heat; if it drops too low increase heat. Fry for about 12–15 minutes for smaller pieces or 15–18 minutes for larger breast/thigh, turning once halfway so both sides brown evenly. Aim for a deep golden-brown crust and an internal temperature of 74°C (165°F) measured near the bone.

If the coating browns too fast before the inside reaches temperature, reduce the heat and finish cooking covered for a couple minutes, or transfer to a 175°C (350°F) oven to finish for 5–8 minutes.

Use tongs to remove the chicken from the oil and drain on a wire rack set over a baking sheet or on paper towels. Let rest 5 minutes — this keeps the juices in and allows the crust to set. Taste and season lightly with a pinch of salt if needed. Serve hot with your choice of sides (coleslaw, fries, biscuits).