3 Pc Fried Chicken Recipe

Trim and brine

Pat the 3 chicken pieces dry with paper towels and trim excess skin or fat as desired. In a mixing bowl, combine 2 cups buttermilk, 1.5 tbs kosher salt, 1 tsp black pepper, and 1 tbs hot sauce (if using). Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 4 hours or up to 24 hours to tenderize and season.

Prepare seasoned flour

About 30 minutes before frying, whisk together 2 cups all-purpose flour and 0.25 cup cornstarch in a large shallow bowl or rimmed baking sheet. Add 1.5 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp dried oregano, 0.5 tsp dried thyme, 0.5 tsp white pepper, 0.25 tsp cayenne, and 2 tsp kosher salt. Mix thoroughly to evenly distribute spices.

Set up dredging station

If using the egg wash for extra adhesion, whisk 1 large egg with 2 tbs milk in a shallow bowl. Place seasoned flour in one container and the egg wash in another (or just flour and the buttermilk-soaked chicken for single-dip method). Remove chicken from fridge and let sit at room temperature for 20–30 minutes while oil heats (this helps even cooking).

Working one piece at a time, shake off excess buttermilk from the chicken, then dredge in the seasoned flour, pressing the flour into the skin and crevices to build a thick coating. For extra-crispy double coating: after first dredge, dip briefly into the egg wash, then back into the flour mixture and press again. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

Heat oil

Pour about 1.5 cups oil into a heavy 10–12 inch skillet or Dutch oven so the oil depth is about 1 to 1.5 inches (enough to come halfway up the chicken). Heat over medium-high until the oil reaches 325–350°F (160–177°C). Use a thermometer; maintain 325°F for dark pieces (thigh/drum) and 350°F for white meat (breast).

Fry in batches (do not crowd). Gently lower chicken into the hot oil, skin-side down. Fry dark pieces like thighs and drumsticks at about 325°F for 12–15 minutes, turning once halfway, until an internal temperature of 175–180°F is reached. Fry breasts at about 350°F for 8–12 minutes, flipping once, until internal temperature reaches 165–170°F. Adjust heat to keep oil in the target range.

If the crust is browning too quickly, reduce heat and cover loosely with a tent of foil for a minute or two to finish cooking; if it cooks too slowly and absorbs oil, raise the temp slightly. Use an instant-read thermometer inserted into the thickest part without touching bone.

Transfer fried chicken to a wire rack set over a sheet pan to drain. While still hot, lightly sprinkle with 0.5 tsp fine salt and 0.25 tsp freshly ground black pepper, and brush or drizzle 1 tsp neutral oil over the crust if desired to add sheen and protect crispness. Let the pieces rest 5 minutes before serving; this allows juices to redistribute and ensures safe internal temperature.

Serve the 3-piece fried chicken with lemon wedges if desired. Leftovers can be kept in a loosely covered container at room temperature for up to 2 hours or refrigerated for up to 3 days; re-crisp in a 375°F oven for 10–12 minutes.