Local Fried Chicken [lfc] Recipe

In a large bowl whisk together the buttermilk, 2 tablespoons kosher salt, 1 tablespoon sugar, garlic powder, paprika and hot sauce (if using).

Trim any excess skin or loose bits from the chicken pieces. Place chicken in the buttermilk mixture, ensuring pieces are submerged. Cover and refrigerate for at least 4 hours or up to 24 hours (overnight preferred).

About 45 minutes before frying, remove chicken from fridge to come closer to room temperature (still cold but not straight from fridge).

In a large shallow bowl or baking dish combine the all-purpose flour, cornstarch, 1.5 tablespoons kosher salt, black pepper, smoked paprika, onion powder, garlic powder, cayenne and baking powder. Whisk to evenly distribute.

In a separate bowl whisk the eggs and milk (or water) to make the egg wash.

Working one piece at a time: lift chicken from the buttermilk letting excess drip off. Shake gently. Dredge thoroughly in the flour mixture, pressing the flour onto the skin and crevices. For an extra-crispy double coating: dip the floured piece into the egg wash, then dredge again in the flour mixture, pressing to build an even crust. Place dredged pieces on a wire rack set over a rimmed baking sheet. Let rest 10–15 minutes to let the coating set.

Pour 2 cups oil into a deep 10–12 inch skillet or Dutch oven. Heat over medium-high until oil reaches 325–350°F (160–175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle steadily but not burn immediately.

Fry chicken in batches (do not overcrowd) skin-side down first, adjusting heat to maintain 300–325°F if possible. Cook bone-in thighs/drumsticks about 12–16 minutes per batch, turning once or twice to brown evenly and ensure internal temperature reaches 165°F (74°C). Larger pieces may take longer. Use a probe thermometer in the thickest part near bone to check doneness.

When golden brown and cooked through, transfer to a wire rack set over a sheet pan to drain and rest 5 minutes. Sprinkle lightly with flaky salt and freshly ground pepper while hot.

Make hot honey

In a small saucepan over low heat combine honey, chili flakes (or minced chile) and apple cider vinegar. Warm gently until fragrant and slightly thinned, about 2–3 minutes — do not boil. Remove from heat.

Drizzle 1–2 tablespoons hot honey over each serving of fried chicken (or toss lightly in a mixing bowl for a more thoroughly coated finish). Top with sliced dill pickles and serve immediately.

Make dragon glaze

In a small saucepan or skillet combine gochujang, soy sauce, honey (or brown sugar), rice vinegar, sesame oil and minced garlic. Warm over medium-low, stirring until smooth and slightly glossy, 2–4 minutes. Taste and adjust sweetness or heat as desired. If too thick, add 1–2 teaspoons water to loosen.

Toss freshly fried chicken lightly in the warm glaze for a full coating or spoon glaze over each piece. Sprinkle crushed roasted peanuts and sliced scallions on top. Serve immediately.

If not using a glaze, optionally brush a teaspoon of neutral oil over the crust to restore sheen and crispness, then finish with flaky salt and freshly ground pepper.

Serve hot with your choice of Hot Honey + pickles or Dragon Glaze + peanuts & scallions. Leftover chicken can be kept in an airtight container in the fridge for up to 2 days; reheat in a 375°F (190°C) oven on a rack to preserve crispness.