Fried Chicken Recipe

In a large bowl or pot, combine 6 cups water with 3 tbs kosher salt and 2 tbs granulated sugar. Add smashed garlic cloves, peppercorns and bay leaf. Stir until salt and sugar dissolve.

Submerge the chicken pieces in the brine, cover and refrigerate for 1–4 hours. For best juiciness, brine 2–4 hours. After brining, rinse chicken briefly under cold water and pat dry thoroughly with paper towels.

In a large bowl, whisk together 3 cups buttermilk, 1 tbs hot sauce, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper.

Place dried chicken pieces into the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best flavor and tenderness.

When ready to fry, set up a breading station: one shallow bowl with the flour mixture and one with the egg wash (if double-dipping) or extra buttermilk (if not).

Prepare flour mixture

In a large wide bowl or rimmed baking sheet, whisk together 3 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp paprika, 1 tsp smoked paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp cayenne, 2 tsp salt and 1 tsp black pepper until evenly combined.

In a separate bowl whisk 2 eggs with 1/4 cup milk to make the egg wash.

Remove one piece of chicken from the buttermilk, allow excess to drip off, then dredge thoroughly in the seasoned flour, pressing to adhere. For a thicker, crisper crust: dip the floured piece into the egg wash, then back into the flour, pressing to create an even coating.

Place coated pieces on a wire rack and let rest 10–15 minutes; this helps the coating set and reduces fallout during frying.

Pour oil into a heavy Dutch oven or deep skillet to a depth of about 1½ to 2 inches (roughly 1.5 cups depending on pot size). Heat over medium-high heat until the oil reaches 325–350°F (160–175°C). Use a thermometer for accuracy. If you don’t have one, heat until a small piece of bread sizzles and turns golden in about 45–60 seconds.

Working in batches (do not overcrowd), gently lower chicken pieces into the hot oil, skin-side down first. Maintain oil temperature between 300–325°F for larger bone-in pieces to ensure they cook through without burning the crust.

Fry pieces for about 12–15 minutes for drumsticks and thighs, 10–12 minutes for smaller pieces, turning occasionally so they brown evenly. Cook until internal temperature reaches 165°F (74°C) at the thickest part (avoid touching bone when measuring). Adjust time as needed for piece size.

Use a slotted spoon or tongs to transfer fried chicken to a wire rack set over a baking sheet to drain. Do not stack pieces — that will steam the crust. Keep finished chicken warm in a 200°F (95°C) oven if frying in multiple batches.

While still hot, sprinkle the fried chicken lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper to taste. Let rest 5 minutes before serving so juices redistribute.

Serve warm with your preferred sides (coleslaw, pickles, mashed potatoes or biscuits).